Hasselback Potatoes Recipe

Baked Hasselback Potatoes

Baked Hasselback potatoes are where loaded baked potatoes and crispy potato skins meet and combine into one! You can’t go wrong with a baked potato and this one is revamped with a little bit of everything plus crispy, buttery skin.

Thin slices are cut crosswise across the length of the potato then it’s brushed with melted butter and herbs and baked until tender. Then in twice baked potato fashion, a slice of cheese is added into each slit and roasted again until melted!

Find the full printable recipe with specific measurements below.

• Russet potatoes: Feel free to use any potato you like including red potatoes and sweet potatoes, but know that only Yukon potatoes and Russet potatoes will get a crispy skin.
• Olive oil: Used to coat the potatoes and help the seasoning stick. It will also help to achieve that utterly delicious crispness.
• Salt & pepper: A simple sprinkling of salt and pepper is coated onto the potatoes for seasoning.
• Unsalted butter & minced herbs: I use unsalted butter just so we’re not overdoing it on the salt. For the fresh herbs, you can use fresh thyme, rosemary, sage, or parsley, or a combination.
• Cheddar cheese: Use sliced cheddar cheese so they’re already thin enough. Then cut those slices into 1-inch squares so they fit nicely into each slot. Gruyere, Monterey Jack, and mozzarella are also good choices.
• Bacon: Cooked and crumbled to use as a topping. I have some tips on how to cook bacon in the oven without the splatter. You can also use 1/2 cup of bacon bits if preferred.
• Sour cream and green onions: I told you these Hasselback potatoes were loaded!

Tips and Variations

Since Hasselback potatoes were invented in Stockholm Sweden, originally served at the Hasselbacken restaurant, they have been recreated over and over again in so many ways!

• A sharp knife. Use one! It will make slicing the potatoes, especially sturdier russets, a lot easier.
• If you don’t have chopsticks, try using wooden spoon handles instead.
• Don’t skip the second brushing. Adding the herbed butter in different stages really adds to the taste of the beautifully seasoned potatoes.
• Keep it simple. As much fun as loading up the baked Hasselback potato with your favorite toppings is, these are amazing with garlic butter and a sprinkle of Parmesan.
• Leftovers. Baked Hasselback potatoes are definitely best served right away as they will lose their crispy texture the longer they sit although you can store them for a few days and reheat in the oven.
• Air fryer. Roast Hasselback potatoes at 360°F for 15 minutes, brush again and continue roasting for another 5 minutes. Then, add the cheese and heat until melted.