Loaded Hasselback Potatoes: Crispy, Buttery Sliced Potatoes
Loaded Hasselback Potatoes are crispy, buttery, and visually stunning.Thin potato slices allow for maximum crispiness and flavor absorption.Oven roasting creates a golden, crunchy exterior with a soft center.Toppings like cheese, bacon, and sour cream make them indulgent.Fresh herbs add brightness and balance richness.A perfect side dish or comfort food main.
Ingredients
For the Potatoes
- 4 large russet potatoes
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
For the Toppings
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- ½ cup sour cream
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
Instructions
- Wash potatoes thoroughly. Slice thin slits across each potato without cutting all the way through (place chopsticks on both sides to guide the knife).
- Mix melted butter, olive oil, garlic, salt, pepper, and paprika. Brush generously over and between the slices.
- Bake at 400°F (200°C) for 50–60 minutes, basting occasionally with the butter mixture until crisp and golden.
- Sprinkle cheese and bacon over the potatoes. Return to oven for 5–10 minutes until melted.
- Top with sour cream, chives, and parsley. Serve hot.
Notes
- Russet potatoes give the best crispy texture.
- Do not cut all the way through the potato.
- Basting is key for flavor and crispiness.
- Cheese melts best when added near the end.
- You can use olive oil instead of butter for a lighter version.
- Bacon can be substituted with turkey bacon.
- Fresh herbs improve flavor and presentation.
- Serve immediately for best texture.