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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.
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.
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.
Frequently Asked Questions
This recipe is only 367 calories per serving.
What To Serve With Bacon Parmesan Hasselback Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Bacon Parmesan Hasselback Potatoes
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
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Awesome idea Nelia.
May i know any other types of potato to replace yukon gold.quite hard to get it here.tq
Any potatoes are fine.
Are you sure that bacon and Kosher salt are compatible ingredients (seems a strange combination)?
Bacon are put on top.
There is nothing like a good knife and Wusthoff makes great ones. But I must say there is also nothing like a great potato and these look quite worthy of that knife!
Thanks Abbe I love this bacon parmesan hasselback potatoes. :)
Recipe call for green onion, when do we use it? Thank you
Wow! What an easy potato recipe. This is perfect as a side or even an entree in itself. My family will love this especially with the bacon. Thanks for sharing, Bee.
Thanks Betty.
Thanks Liz. :)
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.
Good idea on the butter for this bacon parmesan hasselback potatoes. :)
chopsticks should work well as a cutting spacers
Thanks for the tip Edwin.
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.
Claud, that’s a great idea!