Loaded Hasselback Potatoes

Cooking potatoes the Hasselback style is definitely one of my favorite ways to enjoy potatoes in general. Hasselback potatoes are easy to make and not complicated at all. There are so many different topping combinations you can add to your Hasselback potato. For this blog post, I’ll be loading it with cheddar cheese, sour cream, chives and BACON! Yes! Glorious yummy bacon!


  • 4 Russet or Idaho potatoes
  • 1/4 cup unsalted butter, sliced thin
  • 4 slices of cooked bacon, diced
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sour cream
  • 2 tablespoons chopped chives
  • salt
  • pepper


  1. Preheat the oven to 400 degrees.
  2. Using a sharp knife, make cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Add butter slices to between the cuts; season with salt and pepper, to taste.
  3. Place potatoes in a baking dish. Bake for a hour or until the outsides are browned and crisp.
  4. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate. Dice the bacon.
  5. Take potatoes out when they’re ready. Top them with cheese and bake until melted, an additional 5 minutes.
  6. Serve potatoes topped off with sour cream, diced bacon and chopped chives.

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