These potatoes are like a baked potato and French fry hybrid. Hasselback baked potatoes take the best features of both of these classic potato varieties to create this delicious crispy new version! Pull them apart and eat them with your hands like French fries or stuff them with your favorite loaded baked potato toppings for a surprise in EVERY bite.
I wish French fries were healthier. I wish the toppings were in every bite of a baked potato. I wish potato skins didn't waste half the potato. I wish all of these were easier to make at home.
Your wish is my command!
These hasselback potatoes are sliced thinly so they get crispy like fries and potato skins but they are easy to make and don't waste any potato! The idea is to increase surface area. By brushing the crevices with butter and baking them you get crispy healthier slices of crispy potatoes.
Like a baked potato you canned all of your favorite toppings, unlike a baked potato these toppings actually go below the surface. By adding the toppings between the layers you can ensure you will get your favorite toppings in every bite.
The trick to perfect hasselback potatoes is to line up two chopsticks, skewers, pencils or whatever you have around the house on either side of the potato before cutting into it. This ensures about 1/4" of potato is left uncut at the bottom. This keeps the whole potato neatly together.
This 1/4" section ends up being the BEST part of the recipe- it catches any melted butter that drips down and gets extra crispy.
Serve these plain, dip them in ketchup, stuff them with cheese and bacon or top with a dollop of plain greek yogurt/fat free sour cream. You really can't go wrong. We served this with a summery salad and grilled pork tenderloin with peach barbecue sauce! How will you enjoy them?
Hasselback Baked Potatoes
4 servings | Cook time: 60 minutes
Ingredients:
4 small russet potatoes (or 2 large)
1 tbsp butter, melted
Salt and Pepper
Chopsticks, skewers, forks or anything that’s about 1/4-1/2” off the surface and flat
For loaded potatoes:
2 oz shredded cheese
2 slices turkey bacon, cooked and cut into bits
4 oz plain greek yogurt or fat free sour cream
Diced scallions for topping
Directions:
Wash the potatoes thoroughly with water.
Preheat the oven to 425F.
Place-one potato at a time- snuggly between 2 chopsticks, skewers or whatever cooking utensil you have on hand.
Use a sharp knife to cut crosswise slits every 1/4”. Make the slices by cutting into the potato and stopping when you reach the chopstick, skewer, etc. Aim to cut about 3/4 of the way through, leaving the bottom intact to create a fan of potato slices.
Arrange the potatoes on a baking sheet and brush them with half of the melted butter. Season everything with salt and pepper.
Bake for 30 minutes. After 30 minutes, remove from the oven and brush with the remaining butter.
Return to the oven for another 30 minutes or so. Until the slices are soft and start to brown.
If making loaded potatoes, remove from oven after 20 minutes and add shredded cheese and bacon bits in between the layers. Return to the oven for it’s final 10 minutes. Top with yogurt/sour cream and/or fresh herbs.
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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts provided for plain hasselback potato just brushed with butter and the loaded variation which is the classic recipe with cheese, bacon and plain greek yogurt on top.