Loaded Hasselback Potatoes ~ Baked potatoes stuffed with cheese and bacon will be a hit at your dinner table. Top them with sour cream and enjoy while warm!
These loaded hasselback potatoes are the ultimate starter or side! Packed with your favorite ingredients they will definitely satisfy your taste buds.
Guys! Potatoes rock and so do all potato dishes. Don’t you think so? Take these hasselback potatoes, Twice Baked Potatoes with Chorizo and Cheddar, Potatoes Au Gratin, The BEST Mashed Potato Recipe or Pan Fried Breakfast Potatoes. All these dishes are perfect for this cold season! No matter which one you decide to try, you will be in or a treat.
If you decide to make loaded hasselback potatoes, make sure to write all the ingredients on your shopping list. Oh, and don’t forget to take the list with you to the grocery store. Because, you know, those things happen. At least to me!
Now, chances are that you have most of the ingredients on hand and you don’t need to go shopping at all. In that case these loaded hasselback potatoes should be already on your menu.
Ingredients Need for Loaded Hasselback Potatoes!
- Cheddar Cheese
- Sour Cream
- Salt & Pepper
- Olive Oil
- Garlic Powder
Now let’s talk a bit more about all those ingredients: I recommend using small to medium potatoes rather than large. If you decide to go for large, then you will only need about 4 of them instead of 8. They need to be washed well because you will keep their skin on.
Make several slits into each potato. Make sure you don’t cut all the way through. We need the bottom part to hold everything together. Chopsticks or wooden spoons can be used as a knife “stopper” when slicing.
Once you are done, place them onto a baking tray. I always line my tray with a sheet of baking parchment. It just makes my life easier as all the juices stay on the paper.
To make these loaded hasselback potatoes extra yummy I brush each with a mixture of oil, paprika and garlic powder. After, I season them with salt and pepper. Now you can also season them inside but bear in mind that cheese and bacon are quite salty. So don’t over-do it.
Baking hasselback potatoes takes some time. Somewhere between 60 – 80 minutes. This will also depend on their size and the width of the cuts. I suggest you check after 55 minutes by inserting a toothpick inside. If it’s going in easy, it is time to add bacon and cheese.
I cut bacon into small pieces and insert it into each “opening”. I do the same with cheese.
Return the potatoes back to the oven. Bake for a further 10-15 minutes or until the bacon is cooked. This should not take more than 15 minutes (use thinly sliced bacon strips).
They are best served with sour cream, parsley and some extra cheese and bacon.
Baked potatoes stuffed with cheese and bacon will be a hit at your dinner table. Top them with sour cream and enjoy while warm!
- 8 Small to Medium Potatoes
- 2 tbsp Olive Oil
- 1 tsp Paprika
- 1 tsp Garlic Powder
- Salt and Pepper to Taste
- 4 ounce Cheddar Cheese sliced
- 3 ounce Bacon strips + extra for garnish optional
- 4 tbsp Sour Cream
- 1 tbsp Fresh Parsley finely chopped (optional)
Wash the potatoes thoroughly. Use a food brush to remove any dirt.
Place 2 chopsticks on a chopping board, alongside a potato. Make several cuts into the potato – like if you wanted to slice it thinly, almost to the bottom (the chopsticks will prevent you from cutting all the way through).
Transfer them (the cut side up) onto a baking tray lined with baking paper. In a small bowl, combine olive oil, paprika and garlic powder. Brush each potato with this mixture and season with salt and pepper.
Bake in a preheated oven at 400F for 55 minutes. The potatoes should be almost cooked at this stage. Take the tray out and fill the gaps with cheese and bacon slices. Bake for a further 10-15 minutes or until the bacon is done.
When ready, take them out and top with more cheese, fried bacon (optional) , sour cream and parsley.
Serve right away as a starter or side.