Loaded Hasselback Potatoes
Make delicious and photogenic Loaded Hasselback Potatoes with this simple recipe.
Main Course, Side Dish
American, scandinavian, Western
Hasselback Potatoes, Loaded Hasselback Potatoes, Potatoes
Bintu Hardy | Recipes From A Pantry
ground black pepper
spring onions (scallions)
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.
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.