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This Cheesy Hasselback Potato, topped with crispy bacon, is pure comfort food! With those golden, crispy edges and savory cheese, it’s the kind of side dish that everyone will keep coming back to. Whether you’re having it for dinner or as a snack, this Hasselback potato recipe is sure to impress!
Best Hasselback Potato Recipe
I’ve always been a fan of Hasselback potatoes, so I decided to elevate them with this easy Cheesy Hasselback Potato recipe. The secret to getting them just right is all about controlling your cuts—don’t slice all the way through! A little trick I use is cradling the potato with a ladle while slicing, which helps keep the cuts nice and even without cutting through completely.
The result? Crispy edges, gooey Parmesan cheese melted in every slit, and a crunchy bacon topping. It’s the perfect side dish that’s packed with flavor. My son couldn’t stop eating it during dinner, and I can’t blame him—this Cheesy Hasselback Potatoes recipe is a keeper for sure!
Why You’ll Love This Recipe
- Crispy on the outside, tender on the inside. The Hasselback technique gives you those crispy edges while keeping the inside of the potato nice and soft. It’s the perfect combo of textures!
- Cheese in every bite. The Parmesan cheese melts into every slice, making each bite cheesy, gooey, and full of flavor. If you love cheese, just like I do, this one’s definitely for you!
- Crispy bacon goodness. The crispy bacon topping adds a savory crunch that pairs perfectly with the creamy cheese and tender potato. It’s a match made in heaven!
Ingredients You’ll Need
- Potatoes – I used Yukon Gold potatoes, but you can also go with Russet potatoes if you prefer.
- Salted butter
- Bacon – I used thick-cut bacon because it gets nice and crispy, giving the potatoes that perfect crunchy texture on top.
- Grated Parmesan cheese – If you love your Hasselback potatoes extra cheesy, use 3/4 cup to 1 cup of Parmesan cheese.
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Recipe Variations
- Garlicky and Herby – For a burst of garlic and fresh herbs, give my Garlic Herb Hasselback Potatoes recipe a try!
- Buttery and Bold – If you’re craving rich, buttery goodness, my Garlic Butter Hasselback Potatoes will totally satisfy.
- Zesty and Fresh – Looking for something light and refreshing? My Lemon Herb Roasted Potatoes are perfect for that.
How To Make Cheesy Hasselback Potato
Alright, first thing’s first—preheat your oven to 425°F (217°C). Then, give your potatoes a good wash and pat them dry with a towel.
Now, grab your knife and start cutting vertical slices into the potato, about 1/8 inch (3 mm) to 1/4 inch (5 mm) thick. You want to make the cuts deep, but be careful not to slice all the way through—just leave the bottom intact so it holds together!
Now, slice the butter into thin pieces and then cut those in half. Start tucking the butter into the slits of the potato, alternating with each slice. Don’t forget to season with a pinch of kosher salt and pepper to taste—you want that flavor to really soak in!
Alright, now pop those potatoes onto a sheet pan or casserole dish and bake them for about 40 to 45 minutes. Every 15 minutes, give them a little love by basting with some melted butter—it’ll help get that crispy, golden skin. You’ll know they’re ready when the skin is crispy and you can easily poke through the flesh with a fork.
While the potatoes are baking, grab a medium skillet and cook the bacon over medium-high heat until it’s nice and golden brown, and most of the fat is rendered. Once it’s crispy, use a slotted spoon to take it out and place it on a paper towel to drain off any excess grease.
Once the potatoes are done, top them with cheese—don’t be shy, you can even tuck some cheese into the slits! Cover them for a bit to let the cheese melt, or pop them back in the warm oven for a few minutes. Then, sprinkle the crispy bacon on top and serve them up while they’re still nice and warm.
Secrets To Perfect Cheesy Hasselback Potatoes
Here are my go-to tips and tricks to make them just right:
- When slicing the potatoes, aim for even cuts. It’ll make sure everything cooks evenly and gives you that perfect cheesy melt in every slit. I always place chopsticks or a ladle on either side of the potato to prevent myself from cutting all the way through—it’s a total game-changer!
- Layering butter between the slices really makes the potatoes so much richer and more flavorful. Plus, it helps them stay moist while giving that crispy skin we all want.
- To get that perfect crispy texture, I baste my potatoes with melted butter every 15 minutes while they bake. It helps them crisp up nicely and keeps them from drying out. It’s totally worth the effort!
- Bacon is an obvious choice, but I always have fun experimenting with other toppings too. Sour cream, chives, a drizzle of hot sauce, or even caramelized onions or garlic are all great additions!
Frequently Asked Questions
You can definitely prep the potatoes ahead by slicing and seasoning them, but I recommend baking them just before serving to get that fresh, crispy finish. If you need to prep in advance, just cover the potatoes and pop them in the fridge. When you’re ready, bake them up and enjoy!
Yes! You can swap it out for other cheeses like cheddar, mozzarella, or Gouda. Just make sure it melts well so you get that gooey, cheesy goodness in every bite!
Yes! Just follow the same prep steps, and instead of baking, preheat your air fryer at 375°F (190°C) for about 3-5 minutes. Then, cook the potatoes for about 25-30 minutes. Add the cheese and bacon in the last few minutes to get it nice and melted!
If you have any leftovers (lucky you!), let the potatoes cool down to room temperature. Then, store them in an airtight container in the fridge for up to 2-3 days. When you’re ready to enjoy them again, you can reheat them in the oven at 375°F (190°C) for about 10-15 minutes to crisp them up.
This recipe is only 285 calories per serving.
What To Serve With Cheesy Hasselback Potato
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Cheesy Hasselback Potato
Ingredients
- 4 large yukon gold potatoes
- 4 tablespoons salted butter
- 5 slices bacon, chopped in 1/4 inch (5mm) pieces
- 1/2 cup grated parmesan cheese, use 3/4 cup to 1 cup of Parmesan cheese if you like.
Instructions
- Preheat the oven to 425°F (217°C). Wash the potatoes and pat them dry.
- Cut vertical slices into the potato, 1/8 inch (3 mm) to 1/4 inch (5 mm) wide. Make the slices deep, but don’t cut all the way through.
- Slice the butter into thin pieces, then cut them in half. Place the butter slices into the alternating slits of the potato. Season with kosher salt and pepper to taste.
- Place the potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with melted butter every 15 minutes. The potatoes are done when the skin is crispy and the flesh can be easily pierced with a fork.
- While the potatoes are baking, cook the bacon in a medium skillet over medium-high heat until golden brown and most of the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain.
- Top the potatoes with cheese (you can nestle some cheese into the slits) and cover them to allow the cheese to melt, or place the potatoes back in the warm oven for a few minutes. Add the bacon on top and serve warm.
Notes
- When slicing the potatoes, aim for even cuts. It’ll make sure everything cooks evenly and gives you that perfect cheesy melt in every slit. I always place chopsticks or a ladle on either side of the potato to prevent myself from cutting all the way through—it’s a total game-changer!
- Layering butter between the slices really makes the potatoes so much richer and more flavorful. Plus, it helps them stay moist while giving that crispy skin we all want.
- To get that perfect crispy texture, I baste my potatoes with melted butter every 15 minutes while they bake. It helps them crisp up nicely and keeps them from drying out. It’s totally worth the effort!
- Bacon is an obvious choice, but I always have fun experimenting with other toppings too. Sour cream, chives, a drizzle of hot sauce, or even caramelized onions or garlic are all great additions!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. Do I have to boil the potato beforehand?
No, you don’t have to. Just bake.
Do you think this would work with a sweet potatoe?
You can try but I think sweet potato is more mushy in nature and will not work as well, but perhaps you bake shorter? I will have to try it myself. :)
I can not find the recipy
The recipe is https://rasamalaysia.com/baked-parmesan-pumpkin-mashed-potatoes/2/
What is basting melted butter every 15 mins means?
Just brush the melted butter on the potato every 15 minutes.