Fully Loaded Hasselback Baked Potatoes is the best Hasselback potato recipe EVER! With cheese, bacon, garlic and so much more, they’re heavenly!
Hasselback Potatoes with Cheese
Fully Loaded Hasselback Baked Potatoes are incredible and should be tried, at least once, by every potato lover. They take a little extra work, but they’re totally worth the effort.
Totally delicious but then most potatoes look amazing to me. Especially with bacon and cheese. They are difficult to resist on the best of days.
My mother used to make these Hasselback Potatoes with cheese and without, but she called them Swedish potatoes. The name didn’t matter to us. We LOVED them all the same.
My mother always made them the exact the same way. The only thing she changed was the addition of cheese. Sometimes she used it and sometimes she didn’t.
No matter what, we always enjoyed eating them. Hasselback baked potatoes are the perfect side dish or even meal, depending what you top them with.
Hasselback Potatoes with Garlic
I have to use garlic every chance I get. I just can’t help it. If garlic will work in the recipe I will always add it and these potatoes are no exception.
For a garlic lover, Hasselback potatoes with garlic taste even better than without as you might expect.
With this easy Hasselback potato recipe, if in a hurry I will use a stick (½ cup) of store bought garlic butter instead of making my own.
So much easier and such a time saver.
If I don’t have a stick of garlic butter I will use a half cup of butter with four minced garlic cloves or 2 teaspoons garlic powder, but then we really enjoy garlic.
Cut amounts in half if you’re not a huge garlic fan!
No matter how you create your Hasselback potatoes with garlic you’ll love every bite.
Loaded Hasselback Potatoes
We usually add everything potato topping we love to our fully loaded Hasselback potatoes. Bacon, cheese, garlic, onions and then some sour cream or better a sour cream based dip.
There are so many to choose from too. I usually use an onion sour cream dip and my son loves a cheddar jalapeno dip. All will work and work well.
I urge you to check it out and try it on your loaded Hasselback potatoes with cheese or any other baked potatoes you try.
I’m telling you it’s life changing. Ok. That’s a slight exaggeration but you get the point.
Flavored sour creams are definitely worth a try. That being said you could always flavor your own sour cream too!
For a long time we added onion soup mix to sour cream and loved every bite. Honestly, we still do it sometimes. Likely because it’s just so easy.
Lately, if we are making a homemade dip I will use one of these adapted from cookscountry.com.
If you’re looking to add a homemade sour cream based dip to your cheesy hasselback potatoes have I got a couple dips for you to choose from.
Both are incredible with these hasselback baked potatoes or any baked potato recipe for that matter. You really can’t go wrong with either onion dip.
Caramelized Onion Dip
- 3 tablespoons unsalted butter
- 2 pounds onions, chopped fine
- ¼ cup water
- 1 tablespoon balsamic vinegar
- 1 cup sour cream
- ½ cup mayonnaise
Melt butter in 12-inch skillet over medium heat.
Add onions, ½ teaspoon salt, ½ teaspoon pepper, and cayenne and cook, stirring occasionally, until onions are translucent, about 10 minutes.
Reduce heat to medium-low and continue cooking until onions are golden, about 10 minutes.
Add 2 tablespoons water to skillet and cook, scraping up any browned bits, until water is evaporated, about 5 minutes.
Add remaining 2 tablespoons water and cook until onions are caramelized and water is evaporated, about 5 minutes longer.
Remove from heat and stir in vinegar.
Transfer onions to medium bowl and let cool for 10 minutes.
Add sour cream and mayonnaise to onions and stir to combine.
Season with salt and pepper to taste.
Refrigerate for at least 30 minutes to allow flavors to blend.
Roasted Onion Bacon Dip
- 6 medium yellow onions halved crosswise, root and stem ends X’d twice
- olive oil
- 10 slices bacon, cooked crisp and drained, crumbled
- 2 cups sour cream
- 3 teaspoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon celery seed
- ¼ cup chopped fresh chives
- ½ teaspoon salt
- cooking spray
Adjust your oven rack to lowest position and preheat your oven to 400 degrees.
Line a rimmed baking sheet with aluminum foil and coat foil with cooking spray or oil.
Slice your onions in half crosswise so that the stem or root is at the top or middle of each onion half.
Using a small, sharp knife slice an x into each onion near the root or stem. This will allow steam to escape from the onion as it bakes inside your oven.
Using a brush, coat bottom of onions with olive oil and place on top of baking sheet, cut and olive oil side down.
Roast until dark brown around bottom edge and tender when pierced with thin knife tip, around 30 minutes.
Transfer pan to a rack.
Allow onions to rest for 5 minutes before lifting off pan with a spatula.
Allow onions to cool.
Peel and chop them all up fine.
Mix all ingredients together, including your onions, in medium bowl.
Chill for at least 30 minutes so flavors can meld together. You’ll be glad you did.
If you would like a copy of the Best Dips Ever I have included a copy for you to save or print.
Hasselback Potato Recipe
I am so glad you’ve found this hasselback potato recipe. You’ll be glad too because I believe you’re going to love it.
Super versatile, as most potato recipes are, this is a recipe you can have a lot of fun with. Loaded Hasselback potatoes are perfect for serving at any occasion or event.
Served plain, these Hasselback potatoes with garlic will be devoured. I can almost guarantee it.
My husband will eat them plain. The only thing on his Hasselback potato is the oil and butter, specifically garlic butter, they were cooked in.
He savors every bite.
Myself, I prefer these Hasselback potatoes with cheese too. I just love cheese on everything that cheese can go on top of or with. These potatoes are no different.
Cheese also goes perfectly with potatoes if I don’t say so myself and I’m sure many of you will agree with me.
I can live without the bacon and everything else but not the cheese.
Cheesy Hasselback Potatoes
There’s something about cheesy Hasselback potatoes that make me smile with every glorious bite. No matter which variety of cheese I use I am never disappointed.
You won’t be either.
Making Hasselback potatoes with cheese couldn’t be easier too.
Once you remove your Hasselback baked potatoes from your oven you need to have your cheese and bacon ready to go.
Have your cheese in slices if at all possible. I usually cut a chunk of cheese off a brick that is about the size of my potatoes.
Next, I cut the cheese into thin slices that will fit in between the potato slices.
Using shredded cheese works but requires more effort. Shredded cheese can become a little messy trying to fit all of it in between the potato slices as you can imagine.
Let’s just say that over the years I have made these potatoes A LOT and have used shredded cheese a lot too. If I don’t have a brick of cheese, shredded definitely works in a pinch.
I just want to make sure that if you are making these cheesy hasselback potatoes, especially for the first time, I want you to be aware of the easiest method possible.
Sliced cheese is the easiest method possible to make hasselback potatoes with cheese.
Hasselback Baked Potatoes
Now that you have this amazing Hasselback baked potato recipe, if I don’t say so myself, you can start figuring out the best way to prepare these loaded Hasselback potatoes for you and your own family.
When our son Patrick was young he used to love making these fabulous potatoes with me. Who am I kidding, he used to love helping me in the kitchen every chance he got.
He was never allowed to slice these potatoes but he was sure to involve himself with everything else. He was always sure to have everything organized.
It was super helpful too because we were always ready and one step ahead of the recipe. He kept me on my toes!
He loves garlic too so we always made these Hasselback potatoes with garlic. Even though we made these potatoes regularly my son always wanted to consider all of the possible options.
He always looked so serious and I just loved seeing his “thinking” face.
Patrick is like myself and always wanted to make cheesy Hasselback potatoes. I know he still makes these potatoes himself to this day and a Hasselback potato is only a Hasselback potato with cheese.
He’s just like his momma in that respect!
I do know that he includes heat of some kind when he makes his own Hasselback baked potatoes.
Whether he dices up some jalapenos, adds some crushed red pepper flakes to his homemade garlic butter or some hot sauce, even sriracha.
I know he includes some heat because he loves it in everything but dessert.
Too funny but both my husband and I are unable to eat his favorite loaded Hasselback potato! ?♂️
Ingredients in Hasselback Potatoes with Cheese
- russet potatoes
- butter or garlic butter
- garlic powder or minced
- sour cream or a sour cream based dip
- green onions
How to Make Loaded Hasselback Potatoes
Preheat your oven to 400 degrees.
Prepare a rimmed baking sheet with tinfoil . Set aside.
Using a sharp knife, make slices across the potato about ⅛ to ¼ inch apart, making sure to cut ¾ of the way down the potato, not all the way through.
The slices should stay connected at the bottom of the potato as best you can.
When all of the potatoes are cut, place them cut side up on your prepared sheet.
Coat potatoes with olive oil and place a piece butter or garlic butter in between every slice or two.
Sprinkle with a few shakes of salt and pepper.
Bake for 60-75 minutes, depending on the size of your potatoes.
Cook bacon until almost crispy. Drain on paper towel and set aside.
Remove potatoes from your oven and turn your oven up to broil.
Stuff cheese and bacon between each of the potato slices.
Place roughly ¼ of your bacon into each potato and as much cheese as you like.
Return to oven and cook for 5-10 minutes or until cheese is totally melted.
Serve with sour cream and some green onions! Enjoy!
Fully Loaded Hasselback Baked Potatoes
- large skillet
- rimmed baking sheet
- 4 large russet potatoes
- 1 cup bacon, chopped, almost crisp - (or more to taste)
- 1 cup cheese, sliced or shredded - (or more to taste)
- ½ cup butter or store bought garlic butter stick, thinly sliced
- 1 - 2 teaspoons garlic powder, or 1 tablespoon minced
- 1 cup sour cream or sour cream based flavored dip
- ¼ cup green onion, thinly sliced
- olive oil
- ham, sliced
- onions, sliced
- mushrooms, sliced
- jalapenos, diced or sliced
- crushed red pepper flakes
- hot sauce
Homemade Garlic Butter
- ½ cup butter
- 4 cloves garlic, minced or 1 - 2 teaspoons garlic powder
- Preheat your oven to 400 degrees.
- Prepare a rimmed baking sheet with tinfoil. Set aside.
- Get out and measure all of your ingredients.
- Using a sharp knife, make slices across the potato about ⅛ to ¼ inch apart, making sure to cut ¾ of the way down the potato, not all the way through. The slices should stay connected at the bottom of the potato as best you can.
- When all of the potatoes are cut, place them cut side up on your prepared sheet.
- Coat potatoes with olive oil and place a piece butter or garlic butter in between every other slice or so.
- Sprinkle with a few shakes of salt and pepper.
- Bake for 60-75 minutes, depending on the size of your potatoes. Use a toothpick to confirm potatoes are cooked throughout.
- In the meantime, grab your skillet and add your chopped bacon to it. Cook bacon until almost crispy. Drain on paper towel and set aside. On occasion, I'll leave some bacon fat in my skillet and fry some onion inside it, maybe some mushrooms too. You can shove sliced swiss cheese in between the potato slices and serve mushrooms and onions on top. Oh so good too! The possibilities are truly endless with these delicious hasselback baked potatoes!
- Remove potatoes from your oven and turn your oven up to broil.
- Stuff cheese and bacon or ham between each of the potato slices.
- Place roughly ¼ of your bacon into each potato and as much cheese as you like.
- Return to oven and cook for 5-10 minutes or until cheese is totally melted.
- Serve with sour cream and some green onions! Enjoy every bite!