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Bacon Parmesan Hasselback Potatoes

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Hasselback Potatoes - Hasselback Potatoes with bacon & parmesan. Easy hasselback potatoes at its best. Sinfully delicious but quick and super easy to make.

Hasselback Potatoes with bacon & parmesan. Easy hasselback potatoes at its best. Sinfully delicious but quick and super easy to make | rasamalaysia.com

Easy gratin Hasselback Potatoes with bacon & parmesan on a plate.

I love hasselback potatoes. Recently, I got a new WÜSTHOF CLASSIC 7-inch Hollow Edge Chai Dao.

As you all know, I specialize in Asian cooking and I can’t do without a good Chinese cleaver in the kitchen. Literally, Chai Dao means “vegetable knife” in Chinese language…basically it is the most important knife we use in our kitchen. 

To test drive my new toy, I decided to make Bacon Parmesan Hasselback Potatoes.

Easy and tasty hasselback potatoes gratin.

When making hasselback potatoes, make sure you control the cutting so you don’t cut through the potatoes! You can use a ladle to cradle the potatoes while you cut and slice the potato. 

As you can see from my photos, I had a great looking and extremely delicious potato, sliced thinly, loaded with parmesan cheese in between each slit and topped with crispy bacon.

Heavenly, so much so that my son gobbled it up during dinner.

Easy and cheesy Hasselback Potatoes with bacon & parmesan ready to serve.

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Bacon Parmesan Hasselback Potatoes Recipe

Hasselback Potatoes with bacon & parmesan. Easy hasselback potatoes at its best. Sinfully delicious but quick and super easy to make | rasamalaysia.com

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 391 kcal

Ingredients

  • 4 large yukon gold potatoes
  • 4 tablespoons salted butter
  • 5 slices bacon chopped in 1/4 inch pieces
  • 1/2 cup grated parmesan cheese

Instructions

  1. Pre-heat oven to 425 degrees F. Clean potatoes and pat dry.
  2. Cut vertical slices in the potato, 1/8 to 1/4 inch wide. Make the slices deep but don't cut all the way through the potato.
  3. Slice the butter in thin pieces and then cut in half. Place butter slices in alternating slits of the potato. Season with Kosher salt and pepper to taste.
  4. Put potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with the melted butter every 15 minutes. Potatoes are done when the skin is crispy and the flesh is easily pierced with a fork.
  5. While potatoes are baking, in a medium skillet cook bacon on medium high until golden brown and most of the fat is rendered. Remove bacon with a slotted spoon and place on a paper towel to drain.
  6. Top potatoes with cheese (you can nestle some of the cheese into the slits) and cover so the cheese melts (or place back in the warm oven for a few minutes). Top the potatoes with the bacon and serve warm.
Nutrition Facts
Bacon Parmesan Hasselback Potatoes Recipe
Amount Per Serving (4 g)
Calories 391 Calories from Fat 209
% Daily Value*
Total Fat 23.2g 36%
Saturated Fat 11.7g 59%
Cholesterol 63mg 21%
Sodium 768mg 32%
Total Carbohydrates 31.2g 10%
Dietary Fiber 2.3g 9%
Sugars 1.2g
Protein 16.9g 34%
* Percent Daily Values are based on a 2000 calorie diet.

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26 COMMENTS... read them below or add one

  1. In order to prevent from cutting all the way through the potatoes, I use 2 wooden spoons to “cradle” the potato and give me a knife-stop. This prevents me from cutting all the way through them.

    Reply

  3. Yes I use plastic chopsticks to hold the potato in place. I also prefer to melt butter and paint between each slice of potato – much less fiddly than trying to fit pieces between the slits, while the butter is getting softer and softer. Like the parmesan idea.

    Reply

  10. Great recipe! I jazzed mine up with garlic butter, herbs and some crumbled blue cheese
    instead of parmesan. Went down like treat with my family.

    Reply

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