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:
About Hasselback Potatoes
- Taste - The combination of savory potatoes, rich bacon, and cheese and sour cream creates a delicious flavor medley.
- Texture - The potatoes are soft and fluffy while the bacon is crispy. The sour cream and cheese spread in all the potato crevices.
- Effort - These potatoes have a few simple steps. Just prepare the potatoes, bake them, then cook the bacon while the potatoes bake.
- Time - It takes a few minutes to prepare the potatoes, 40 minutes to cook the potatoes and bacon, then a few minutes to assemble.
What is the hasselback technique?
The hasselback technique is way of slicing potatoes or other items almost all the way through to create thin layers. The thin layers create extra surface area for more ingredients like cheese, bacon, creme fraiche, chives, and seasoning.
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
- Freshly ground black 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.
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.
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.
What to Serve with Hasselback Potatoes
These hasselback potatoes are a the perfect side for a weeknight dinner or weekend bbq. We especially love to make them with BBQ Baked Chicken Thighs (Baked in Oven), a Cast Iron Skillet Burger, Pesto Swiss And Turkey Sliders, or a BBQ Chicken Salad with Greek Yogurt Ranch.
Recipe FAQs
The name hasselback comes from the Swedish restaurant, Hasselbacken, where the technique was created.
If your potatoes are still hard after baking, they may not have been cooked at a high enough heat for long enough. In order to soften the potatoes, cook them for 10 more minutes or until softened.
Yes, there are tools that streamline the process. We have never used one, but they are widely available for purchase.
This is based on your personal preference. We like to keep the skin on for its crispy and crunchy texture.
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.
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 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.
Related Recipes
Did You Like This Recipe?
Love this hasselback potatoes recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card below & consider leaving a comment below. Thanks!
Bacon Cheddar Hasselback Potatoes
Equipment
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.4 Large Yukon gold 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.4 tablespoon Butter, 1 cup Cheddar cheese, Kosher Salt, Fresh ground pepper
- 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.4 Strips of bacon
- Garnish and serve - Remove the potatoes from the oven. Top with creme fraiche, bacon, and chives. Serve immediately.4 tablespoon Creme fraiche or sour cream, 4 tablespoon Chives
Leave a Reply