Print

Crispy Loaded Hasselback Potatoes Recipe Easy Cheese Bacon Snack

crispy loaded hasselback potatoes - featured image
Print Recipe

Thin, crisp slices fanning out like a delicate accordion cradle melted cheese and crispy bacon while keeping the potato whole and tender underneath. This snack offers a satisfying contrast between crunchy edges and a soft, buttery inside.

Ingredients

Scale
  • 4 medium Russet potatoes (about 1 to 1.5 pounds / 450–700 g), scrubbed clean
  • 4 tablespoons unsalted butter (about 60 g), melted
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1 cup sharp cheddar cheese, shredded (about 100 g)
  • 6 slices cooked bacon, chopped into small pieces
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 tablespoons fresh chives, finely sliced (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Rinse and scrub your Russet potatoes. Pat dry with a kitchen towel.
  3. Place a potato on a cutting board. Lay a wooden spoon or chopstick on each side of the potato to act as a guard. Using a sharp knife, make thin slices about 1/8-inch (3 mm) apart, cutting down nearly to the bottom but not through.
  4. Mix melted butter, olive oil, minced garlic, salt, and pepper in a small bowl.
  5. Brush the mixture liberally between each slice and over the entire potato.
  6. Place the potatoes on a baking sheet and roast for 40 minutes, basting with more butter mixture every 15 minutes.
  7. Remove from oven and carefully pry open the slices. Stuff shredded cheddar and chopped bacon into the gaps.
  8. Return potatoes to the oven for another 10-15 minutes, until the cheese melts and turns golden.
  9. Garnish with fresh chives before serving.

Notes

Use a very sharp knife to make thin slices without cutting through the potato. The wooden spoon trick prevents slicing all the way through. Baste the potatoes multiple times during baking to keep them moist and crispy. If bacon isn’t crispy enough after baking, broil for 1-2 minutes watching closely. Tent potatoes with foil if they brown too quickly. Leftovers keep well refrigerated for up to 3 days and reheat best in oven or toaster oven.

Nutrition

Keywords: Hasselback potatoes, crispy potatoes, loaded potatoes, cheese bacon snack, easy snack, potato recipe, crowd-pleaser

Find it online: https://junomeals.com/crispy-loaded-hasselback-potatoes-recipe-easy-cheese-bacon-snack/