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The Best Hasselback Potatoes

Written By: Brandt Young @dads.table


  • 6 Russet potatoes

  • 1/4 cup olive oil

  • 1/4 cup butter melted

  • salt and pepper to taste

  • 1/4 cup of shredded white cheddar cheese per potato

  • 4 slices bacon cooked and chopped

  • 1/3 cup sour cream if you like

  • 2 tablespoons green onions or chives, either will work

  • cooking spray


  • Preheat the oven to 450 degrees, line a baking sheet with foil to limit the mess, then coat the foil with cooking spray.

  • Place a potato on a cutting board between two chopsticks, so you don’t cut all the way through, and slice the potato into 1/4 inch thick slices, and repeat through all the potatoes

  • In a small bowl, whisk together the olive oil, butter, salt and pepper.

  • Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.

  • Bake for 55 minutes until potatoes are tender and browned.

  • Remove the potatoes from the oven and let them cool

  • Add the cheddar cheese all throughout the potatoes, inside the fold and on top

  • Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.

  • Top the potato with the bacon and chives, add a dollop of sour cream, if you enjoy and go crazy. You will never look at potatoes the same again.


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