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Delicious Cheesy Hasselback Potatoes

These mouth watering loaded Hasselback Potatoes are just so much more than a side dish! They’re crispy, easy-to-make, and look as good as they taste!

June 18, 2021
Hasselback PotatoesPhoto By Canva
Servings 6 people
Preparation 15 mins
Cooking 60 mins
Total 75 mins



  1. Preheat the oven to 450 degrees Fahrenheit and line a sheet pan with foil. Coat the foil with cooking spray.
  2. Slice the potatoes into 1/4 inch thick slices, being careful not to cut all the way through. Place the potatoes on the sheet pan.
  3. In a small bowl, whisk together the olive oil, butter, salt and pepper. Brush the potatoes with this mixture, making sure to get some in between the slices.
  4. Bake for 50-60 minutes until potatoes are tender and browned. Then remove the potatoes from the oven and let them cool for 5 minutes.
  5. Insert a pre-cut cheese slice in between each cut of the potatoes.
  6. Return the potatoes to the oven and bake for an additional 3-5 minutes or until the cheese is melted.
  7. Top stuffed Hasselback potatoes with a dollop of sour cream, sprinkle bacon and green onions on top. Serve immediately.
Nutrition Facts
Serving Size 1 Hasselback Potatoes
Serves 6
Amount Per Serving
% Daily Value*
Protein 7 g14%
Total Fat 18 g23.1%
Cholesterol 37 mg12.3%
Sodium 186 mg8.1%
Potassium 935 mg19.9%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


  • Use Russet potatoes for best results as they are ideal for baking light and fluffy Hasselback potatoes.
  • If you can’t find Russet potatoes, you can also use Yukon Gold potatoes, which have a waxier texture which makes them easier to slice.
  • Choose similar-sized potatoes so they can all cook at around the same time.
  • Thoroughly clean each potato with water and a vegetable scrub brush and remove any sprouts with a paring knife. Then pat dry with a paper towel and peel or leave unpeeled as per your preference.
  • Place a chopstick on either side of the potato to prevent cutting all the way through. You can also use skewers or cutlery for the same purpose.
  • If the chopstick method doesn’t work for you, place your potato in a deep spoon to slice it, using the edge of the spoon to prevent slicing all the way through.
  • Use a sharp knife with a thin blade to decrease the risk of your potato breaking apart when sliced into.
  • Since potatoes aren’t uniform in diameter all along their length, slice at a slight angle to make things easier.
  • Use a vegetable holder or slicer to prevent slipping and make the slicing process much easier. You can also slice off the bottom of your potato to get a nice flat base.
  • Rinse off some of the surface starch to stop the potato slices from sticking together.
  • Fan out the slices with your fingers and lightly brush with the oil and seasoning mixture. Avoid using too much to prevent soggy Hasselbacks.
  • While cheddar is a popular choice, you can also use other types of melty cheese like Monterey Jack and Mozzarella.
  • Use pre-sliced cheese instead of block cheese to ensure all your slices are the same thickness.
  • Prepare your potatoes ahead of time by cutting them, covering them in water, and leaving them in the fridge overnight.
  • To ensure crispy Hasselback potatoes, avoid crowding in the oven and bake in batches instead. You can also soak the sliced potatoes in water with a little bit of added white vinegar for a couple of hours.
  • For extra crispy Hasselback potatoes, cut your potato slices in two different directions to make a grid or crosshatch pattern.
  • Top your Hasselback potatoes with bacon, minced ham, sour cream, cheese, diced tomatoes, chilli, salsa, or jalapeno.
Rate This Recipe

You know what’s better than baked potatoes? Hasselback potatoes. These quick Hasselback potatoes are nice and crispy on the outside, soft and creamy on the inside, making them the perfect match for any potato lover. They are perfect for both dinner and as a fancy snack, and really impressive for those looking for something super simple to make.

What Are Hasselback Potatoes?

Hasselback potatoes are a type of baked potato which are cut about halfway through to form thin, fan-like slices. They can be served as a side dish or main course and were reportedly invented in the 1950s by a Swedish chef at a restaurant called Hasselbacken in Stockholm.

How to Cut Hasselback Potatoes?

Use a sharp knife to cut the potatoes vertically, making sure to not go all the way through. Try to keep each slice the same width (approximately a quarter of an inch) to ensure even cooking, and use chopsticks or a deep spoon, so you don't accidentally cut through.

How to Make Hasselback Potatoes?

These irresistible cheesy Hasselback potatoes are the perfect potato snack, and making them is as simple as cutting your potatoes, brushing them with a mixture of seasoning and oil, baking, stuffing with cheese, and baking again.

What Kind of Potatoes Work Best for Hasselback?

Starchy varieties of potatoes like Russet, Idaho, and Yukon Gold make the best creamy hasselback potatoes. All-rounder and floury potatoes like King Edward, Maris Piper, and Rosamunda also give good results.

What to Serve with Hasselback Potatoes?

Roasted steak, chicken, and turkey pair beautifully with these cheesy Hasselback potatoes. You can also pair these delicious baked potatoes with creamy sauces, sunny-side-up eggs, and some lightly cooked vegetables.

Here are some delicious recipes you can prepare:

How to Store Hasselback Potatoes?

These deliciously cheesy Hasselback potatoes can be refrigerated for up to 5 days in an airtight container and be frozen without their stuffing for up to 3 months in an airtight container or freezer bag. To reheat, bake for about 15-20 minutes at 350° F once thawed (microwaving is also an option, but baking will give the best results).

Recipe byPetite Gourmets

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