These mini loaded hasselback potatoes are simple and easy to make, but jam-packed with flavor. They’ve got bacon, cheese, and garlic … what more could you possibly want?
Loaded Hasselback Potatoes with Crispy Bacon
This is the type of side dish that you’ll put on the dinner table, only to have the serving tray be empty 5 minutes later. This easy recipe has everything you want in a hasselback potato: melty cheese, crispy bacon and the perfect amount of garlic.
I like to make hasselback potatoes with small yellow potatoes. These are smaller than russet potatoes, which means they end up with a better texture and are able to get a little more crispy. Plus, there’s a better ratio of toppings to potatoes. But don’t take my word for it: try out this loaded hasselback potatoes recipe and see for yourself! They’re amazing with this juicy flank steak recipe in particular.
These mini loaded hasselback potatoes are bursting with flavor, but they only use a few ingredients. Check out the recipe card at the bottom of the page to see the exact quantities for each ingredient.
- Small yellow potatoes
- Bacon bits
- Shredded cheddar cheese – You can use other types of cheese if you prefer, but cheddar goes best with the potatoes and the bacon.
- Olive oil
- Chives – These are an optional garnish.
- Sour cream – This is optional for serving.
Why Use Yellow Potatoes?
Yellow potatoes have a relatively low starch content, and a relatively high water content. This keeps them from getting too gummy, and instead lets them get light and fluffy when cooked. Their skins also crisp up better than a lot of potatoes.
That said, you can use other small potatoes if they’re all you have on hand. But you’ll definitely get the best results with yellow potatoes.
How to Make Mini Loaded Hasselback Potatoes
This is a quick and easy recipe to make. It only takes about 35 minutes!
- Prep. Preheat the oven to 425F.
- Slice the potatoes. Cut 4-5 slices in each potato. The slices should be deep, but not all the way through.
- Bake. Brush the potatoes with olive oil and season with salt. Place on a tray and bake until a fork can easily pierce the potatoes. This should take 20-25 minutes.
- Add the flavorings. Remove the potatoes from the oven, and brush with garlic that has been sitting in olive oil. Top with cheese and bacon.
- Finish baking. Put the potatoes back in the oven and cook for 5-7 minutes, at which point the cheese should be fully melted. Remove from the oven, top with sour cream and chives if you want, and dig in!
Tips for Success
Here are a few ways to make sure that your loaded hasselback potatoes come out perfectly every time.
- Use a spoon for cutting. Making deep slices into the potatoes gives them the best texture and flavor, but it’s important to not cut all the way through. To help get a perfect cut, place each potato in a wooden spoon and then cut the slices. The knife will run into the spoon just before cutting through.
- Check the largest potatoes. Potatoes come in varying sizes, which means they cook at varying speeds. When checking to see if the potatoes are fully cooked, check the largest potatoes. If you don’t check the largest potatoes, you might pull the potatoes out of the oven while the biggest ones are still a little bit raw.
- Let the garlic sit in the olive oil for a long time. This recipe calls for chopped garlic in olive oil. For best results, make the garlic oil mixture ahead of time. A few hours of the garlic sitting in the olive oil will make a big difference, and a few days is ideal.
What to Serve with Mini Loaded Hasselback Potatoes
These potatoes are a perfect side dish. I think they go best with a hearty, meaty entree. Here are some of my favorite things to serve them with.
- Meatloaf sandwich
- Dan’s famous whiskey steak
- Easy juicy turkey burgers
- Bacon wrapped hot dogs
- Cheesy steak sandwich
How to Store and Reheat Extras
You can store these cheesy, salty, potatoes in an airtight container. They’ll last for 4 days in the fridge, or 3 months in the freezer. You can reheat them in the oven, the toaster oven, or the microwave.
More Potato Recipes to Try
If you love potatoes as much as I do, then check out some of my other favorite potato recipes.
- Perfectly Smooth Mashed Potatoes
- Cheesy Crock Pot Potatoes
- Scalloped Potatoes
- Old Fashioned Mashed Potato Cakes
- Stick of butter smashed potatoes
These mini loaded hasselback potatoes are a perfect side dish. They’re tender, cheesy, and full of bacon and garlic, plus they’re easy to make.
- 2 pounds small yellow potatoes
- 1/2 cup bacon bits
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped garlic mixed with 1/4 cup olive oil
- Kosher salt to taste
- Chives and sour cream for serving (optional)
- Preheat the oven to 425 degrees.
- Slice the potatoes (about 4-5 slices per potato) but don’t cut all the way through to the bottom, you want the potato to stay together. A trick for this is to rest the potato in a wooden spoon so that you don’t slice all the way through.
- Brush with olive oil and season with kosher salt.
- Bake the potatoes for 25-30 minutes or until the potatoes are fork tender. Some will be smaller than others so check the larger potatoes for tenderness.
- Remove the potatoes from the oven and brush with the garlic and olive oil mixture.
- Add the cheese and bacon to each potato then bake for another 5-7 minutes.
- Serve with sour cream and chives (optional)
- Category: Side Dish
- Method: Oven
- Cuisine: American
Keywords: hasselback potatoes, hasselback potato recipe, recipes for hasselback potatoes, potato recipes
This is a sponsored post written by me on behalf of Cooked Perfect® Fire Grilled Chicken for PayPerPost. All opinions are 100% mine.