Bacon Cheddar Hasselback Potatoes are the perfect comfort food. Not only are they easy, but they are starchy, savory, and can be loaded with all your favorite toppings. They feature crispy and fluffy potatoes, creme fraiche, cheddar, bacon, and chives. It's simple, but all the flavors together meld into one tasty treat.
When it comes to comfort food, few things are as satisfying as a baked potato. In lieu of a traditional baked potato, we love to make Bacon Cheddar Hasselback Potatoes. Hasselback potatoes are baked potatoes with a lot of texture. The slices in the potato get nice and crispy, and each crevice catches the melted cheddar and creme fraiche. What more could you ask for?
These potatoes are perfect for a barbecue, Super Bowl party, meal plans, or even a lunch with a nice green salad.
Jump to:
Ingredients
- Yukon gold potatoes - Large yukon potatoes have great flavor and are the perfect size for hasselback potatoes.
- Butter - Added between the layers of potatoes for richness.
- Cheddar cheese - A sharp cheddar will add a pungent flavor.
- Bacon - Chopped into crunchy flavor crystals
- Fresh ground pepper - Adds a little spice to the dish.
- Kosher Salt - Brings all the flavors together.
- Creme fraiche or sour cream - Both provide a tangy and creamy accent. Creme fraiche is thicker and less tangy than sour cream.
- Chives - Adds a mild oniony taste.
Instructions
- Heat the oven - Preheat the oven to 400°F.
- Cut hasselback potatoes - Place a potato between two chopsticks on a cutting board. Thinly slice the potatoes crosswise, leaving about ¼ inch at the bottom unsliced. The chopsticks will help prevent you from cutting the potato all the way. Repeat this step for the remaining three potatoes.
- Prepare the potatoes - Place the potatoes on a baking sheet. Drizzle the butter on top of the potatoes, getting between the layers. Stuff the layers with the cheddar cheese. Crack salt and pepper on top of each potato.
- Bake the potatoes - Place the potatoes in the oven and cook for 40 minutes, or until golden and tender.
- Cook the bacon - While the potatoes are in the oven, heat a skillet on the stove. Cook the bacon until golden and crispy. Remove the bacon from the pan and set aside.
- Garnish and serve - Remove the potatoes from the oven. Top with creme fraiche, bacon, and chives. Serve immediately.
Substitutions
- Cheese - Replace cheddar with mozzarella, gouda, gruyère, or whatever cheese you prefer
- Potatoes - Russet potatoes are a great alternative to Yukon potatoes, they are starchy so they get crispy when cooked but retain their fluffy inside for a perfect bite.
- Healthier - Replace bacon with turkey bacon and 2 tablespoon of butter with 2 tablespoon of olive oil.
- Kid friendly - Use petite gold potatoes instead of large yukon gold potatoes for a kid friendly spin on this dish.
- Vegetarian - Omit bacon to make this dish vegetarian.
Variations
- Extra cheesy - In addition to cheddar, you can add gouda, gruyère or grate Parmigiano-Reggiano on top of the potatoes.
- Basil - Fresh torn basil adds a brightness to the dish.
- Parsley - Sprinkle parsley for an earthy and spicy touch.
- Garlic - Grate a clove of a garlic on the potatoes to add the classic and pungent aroma.
Equipment
This Hasselback potatoes recipe requires just a few kitchen essentials, all of which you can use for many other common recipes. You will need a sharp knife, tongs or wooden spoon, cutting board, stainless steel skillet or cast iron skillet, and baking sheet or baking dish.
To explore more kitchen items to make your kitchen complete, head to our shop: Kat’s Kitchen Essentials.
Storage
These baked potatoes are best served fresh. However, you can store the leftovers in an air-tight container in the refrigerator for up to 3 days. In order to reheat them, heat them in the oven at 300°F for 10 minutes.
Top Tip
If you know you won't eat all the potatoes you've made, don't dress the ones you don't plan on eating. Wait until you store and reheat them to dress them, that way they won't get soggy.
Did You Like This Recipe?
If you loved this Hasselback potato recipe, please rate and comment below! For more delicious and easy potato recipes, check out our:
- Miso Mashed Potatoes
- Pan-roasted Potatoes with Herbs
- Roasted Garlic Mashed Potatoes
- Parmesan Truffle Fries with Truffle Aioli
Bacon Cheddar Hasselback Potatoes
Ingredients
- 4 Large Yukon gold potatoes washed and dried
- 4 tablespoon Butter
- 1 cup Cheddar cheese grated
- 4 Strips of bacon chopped
- Fresh ground pepper
- Kosher Salt
- 4 tablespoon Creme fraiche or sour cream
- 4 tablespoon Chives chopped
Instructions
- Heat the oven - Preheat the oven to 400°F.
- Cut and prepare the potatoes - Place a potato between two chopsticks on a cutting board. Thinly slice the potatoes crosswise, leaving about ¼ inch at the bottom unsliced. The chopsticks will help prevent you from cutting the potato all the way. Repeat this step for the remaining three potatoes.
- Prepare the potatoes - Place the potatoes on a baking sheet. Drizzle the butter on top of the potatoes, getting between the layers. Stuff the layers with the cheddar cheese. Crack salt and pepper on top of each potato.
- Bake the potatoes - Place the potatoes in the oven and cook for 40 minutes, or until golden and tender.
- Cook the bacon - While the potatoes are in the oven, heat a skillet on the stove. Cook the bacon until golden and crispy. Remove the bacon from the pan and set aside.
- Garnish and serve - Remove the potatoes from the oven. Top with creme fraiche, bacon, and chives. Serve immediately.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Leave a Reply