Six Loaded Hasselback Potatoes topped with sour cream, spring onions and bacon lined up on a baking sheet and ready for serving
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Loaded Hasselback Potatoes

Make delicious and photogenic Loaded Hasselback Potatoes with this simple recipe.
Course Main Course, Side Dish
Cuisine American, scandinavian, Western
Keyword Hasselback Potatoes, Loaded Hasselback Potatoes, Potatoes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 6 people
Author Bintu Hardy | Recipes From A Pantry

Ingredients

  • 6 potatoes
  • 4 tbsp melted butter
  • salt
  • ground black pepper
  • 12 bacon rashers
  • 6 tbsp sour cream
  • 2 cups mozzarella shredded
  • ½ cup Parmesan finely grated
  • 2 spring onions (scallions) sliced

Instructions

  • Make thin vertical slices in the potatoes, making sure not to cut all the way through. Use a pair of wooden chopsticks to keep potato in place while slicing, and to prevent from cutting all the way.
  • Brush butter over potatoes and season with salt and pepper.
  • Bake at fan assisted 180C / 200C / 400F / gas 6. for 1 hr (bigger potatoes may need an extra 10 mins or so).
  • Whilst the potatoes are baking, fry the bacon until crispy. Put a little of the bacon to the side.
  • Remove potatoes from oven and add the remaining bacon, grated Parmesan and shredded mozzarella.
  • Then bake for another 5 mins, till cheese is nice and melted.
  • Top with sour cream, spring onions and remaining bacon.

Notes

Tips For Making Loaded Hasselback Potatoes
  • To make perfect accordion style slits, place the potato between two wooden chopsticks. This will keep the potato from moving, and prevent you from cutting all the way through the potato.
  • For extra flavour, brush the potatoes with butter a second time before adding the bacon and cheese.
  • You can serve Hasselback potatoes as a main course or as a side dish depending on how many ingredients you load them up with.
  • They are endlessly customizable – try topping them with salsa, chopped nuts, or breadcrumbs and loading them with shredded chicken, turkey slices, or diced veggies such as broccoli and asparagus.
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