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Loaded Hasselback Potatoes!


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Rate this recipe 4.3/5 (15 Votes)


  • 4 sliced bacon, fried crisp
  • 4 baking potatoes, scrubbed
  • 1/4 cup olive oil
  • 1/4 cup butter
  • salt
  • black pepper
  • garlic powder
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Parmesan cheese
  • sour cream
  • snipped chives


Servings 1
Adapted from


Step 1

Preheat oven to 375 degrees.

Fry the bacon until crisp and crumbled it
Cut the scrubbed potatoes across the tops in thin slices, not slicing completely through. You need a sharp knife to get good uniform slices. Leave about 1/8 inch intact on the bottom to hold them together. Place on a baking dish or cookie sheet. Drizzle each one with olive oil, fanning the slices apart a little so it gets down between the cuts. Cut the butter in small pieces and stuff it in between the cuts. Sprinkle with salt, black pepper and just a little garlic powder. Place in the oven and bake for 1 hour.
Sprinkle with the cheeses and put back in the oven for 5 minutes to just melt.
Sprinkle with bacon and top with sour cream and chives, if desired!


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