Crispy Hasselback Potatoes are the ultimate savory side dish. Since they open up as they bake, you can fill those potato slices with tons of ooey gooey cheese and crisp smoky bacon. This hasselback potatoes recipe creates so much deliciousness, you’ll have to pinch yourself to make sure you’re not dreaming!
Last month I needed the perfect side to go with my Bacon Bourbon Barbecue Chicken Kabobs — a potato that I could stuff with mounds of butter, cheese, and bacon.
Although I am very fond of my Italian Potato Skins, I have made a lot of potato skins and wanted something different.
That’s when I remembered those accordion-like potatoes I saw everywhere last year!
Not one to do anything in half measures, I loaded my hasselback potatoes with bacon and cheese for the ultimate savory side dish. You will love them — we sure do!
Ingredient Notes and Substitutions
- Potatoes – Classic baking potatoes like Russets or Idaho are the best choice for this hasselback potatoes recipe. The bigger, the better!
Yukon Gold is another popular choice, but they are better for appetizers due to their smaller size.
- Butter and Olive Oil – Thin slices of unsalted butter go inside each potato for moisture, while the oil helps crispy up the skin on the outside.
It’s best to use unsalted butter since you’ll be seasoning with salt, but don’t stress too much about it.
- Cheese – Use something gooey and flavorful when making cheesy hasselback potatoes. Medium cheddar is perfect!
I personally like a Monterey Jack and Colby blend, but feel free to try Pepper Jack or a fiesta blend too.
- Bacon – I’ll often use my oven or air fryer to make large batches with little mess. In fact, you can slide a tray of strips into the oven to cook alongside the potatoes!
- Seasonings – Keep it simple with kosher salt and freshly ground pepper to taste!
Tips and Tricks to Make Perfect Cheesy Hasselback Potatoes
- Avoid slicing all the way through the potato.
If you do, the cheese and bacon will simply fall out! All you need to prevent this is a wooden skewer or chopstick.
Place it against the long side of the potato. As you make slices, the skewer will stop the knife from cutting through the base.
- Preheat your oven.
This seems like a no-brainer, but it really makes a big difference in texture!
Get your oven going while you prep the spuds so they can start cooking right away. The immediate heat will also crisp the skins to perfection.
- Add a boost of flavor.
There are plenty of seasoning options for hasselback potatoes with bacon! Classics include garlic and dried herbs like parsley, thyme, and rosemary.
Add subtle heat with smoked paprika, or kick things up a notch with cayenne powder or red pepper flakes.
Craving something unique? Try a Cajun spice blend or add a drizzle of balsamic vinegar when your cheesy hasselback potatoes come out of the oven.
- Scrub potatoes
- Cook and crumble bacon
- Grate the cheese, if shredding yourself
Honestly, hasselback potatoes with bacon and cheese are hearty enough for a meal on their own. A simple green salad will balance your plate if needed.
And don’t forget extra toppings! A dollop of sour cream and a sprinkle of chives or green onions are the perfect finish to this hasselback potatoes recipe.
Kitchen Tools You Will Need
- Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
- Wooden Chopsticks or Skewers will prevent your knife from slicing all the way through the potatoes.
- A Rimmed Baking Sheet makes it easier to get hasselback potatoes with bacon in and out of the oven — and will prevent a mess!
Storing and Reheating Hasselback Potatoes with Bacon
Leftovers can be stored in the refrigerator for up to 4 days. Wrap each potato in foil or place them in an airtight container.
Return to the oven to reheat, about 15 minutes at 350°F.
You can also reheat hasselback potatoes with bacon and cheese in the air fryer — it’s a great way to get them crispy again!
Hasselback Potatoes Recipe FAQ
They are a type of baked potato with a fan-like appearance. This is achieved by making thin slices across the potato without cutting all the way through.
As the baked potato cooks, these slices separate and get crispy. It’s delicious as is or loaded with topping between each slice.
Nope! While it can be a matter of preference, the skins help to hold everything together — especially with those thin slices.
Plus, crispy potato skins add texture and flavor to the dish. I say leave them on!
Butter adds moisture and flavor, which is why it goes in between every slice! Cook potatoes in the oven just until the center is softened.
Once you add the cheese and bacon, bake the potatoes for just a few more minutes until the cheese is melted.
With love, from our simple kitchen to yours.
Other Olive Garden Copycat Recipes
Bacon Cheddar Hasselback Potatoes
- 4 large Russet potatoes, washed
- 4 tablespoons unsalted butter, thinly sliced
- 1 teaspoon kosher salt, divided, more or less, to taste
- 1/2 teaspoon fresh ground black pepper, divided, more or less, to taste
- 1 teaspoon olive oil
- 8 ounces Monterey Jack and Colby cheese blend, or your favorite
- 16 ounces thick cut bacon, cooked and crumbled
- Preheat oven to 400°F.
- Place a potato on a cutting board with a wood skewer or chopstick against each of the long sides (lengthwise). Cut 1/8th inch slices in the potato, stopping about 3/4 of the way through. The skewers will keep you from cutting all the way through.
- Drizzle potatoes with olive oil and place a piece of butter in between every few slices. Sprinkle with salt and pepper and bake for about 1 hour.
- The potatoes will slightly open up, so you can stuff cheese and bacon in between the slices. Use 2 ounces of cheese and 1/4 of the cooked bacon for each potato.
- Return potatoes to oven and cook for 5 more minutes, or until cheese is melted.
- Serve and enjoy!
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published October 2019, updated and republished January 2024
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