Description

These Tasty Loaded Hasselback Potatoes are crispy, cheesy, and bursting with flavor. Perfectly sliced russet potatoes are brushed with buttery olive oil, seasoned with salt and pepper, then baked until golden and tender. Finished with sharp cheddar cheese, crispy bacon, chopped green onions, and a dollop of refreshing sour cream, this classic comfort dish is ideal as a hearty side or satisfying snack.

Ingredients

Scale

Potatoes & Seasoning

4 medium Russet potatoes
4 tbsp unsalted butter, melted
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper

Toppings

1 cup shredded sharp cheddar cheese
6 slices cooked bacon, crumbled
1/4 cup chopped green onions
1/2 cup sour cream

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Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for crispy potatoes.
Prepare the Potatoes: Carefully slice each potato crosswise into thin slices about 1/8 to 1/4 inch apart, stopping before cutting all the way through to keep the slices intact at the bottom.
Season and Butter: Mix melted butter and olive oil, then brush the mixture generously over each potato, making sure to get in between the slices. Sprinkle evenly with salt and freshly ground black pepper.
Bake: Place the potatoes on a baking sheet lined with parchment or foil. Bake for about 40 minutes, brushing with additional butter or oil halfway through to keep them moist and crisp on the edges.
Add Cheese and Bacon: After 40 minutes, remove the potatoes and carefully sprinkle shredded cheddar cheese between the slices and on top. Add crumbled cooked bacon over the cheese.
Finish Baking: Return the potatoes to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
Garnish and Serve: Remove from the oven, sprinkle chopped green onions over the top, and serve each potato with a generous dollop of sour cream on the side or on top.

Notes

Be careful not to slice completely through the potatoes to retain the hasselback shape.
Use a sharp knife to make clean, even slices.
For crispier potatoes, brush with butter and oil generously between bake intervals.
Leftovers can be reheated in the oven for best texture.
For a vegetarian option, omit bacon and add extra cheese or veggies.