Bacon & Cheese Hasselback Potatoes



I have been intrigued by Hasselback potatoes for some time. In fact, I tried a Hasselback chicken not long ago, but this recipe is the real deal. Russet potatoes are rubbed with olive oil and seasoned with kosher salt and freshly ground black pepper before they are baked in the oven for 40 minutes. They come out just long enough to be basted with melted butter that seeps into each crevice before they are returned to finish baking. Out they come again to be filled with finely grated cheddar cheese and topped with both cheddar and bacon. They are popped back into the oven for another 10 minutes — just long enough to melt the cheddar. If you are a potato lover, prepare yourself for a little Nirvana. These potatoes were received with all of the oohs and aahs they deserved. So satisfying  . . . maybe next time with a dab of sour cream on the side . . . or some fresh chives on top . . . or both!



  • 5 Russet potatoes
  • 5 tablespoons melted butter or olive oil, halved
  • Kosher Salt
  • Freshly ground black pepper
  • 1 cup shredded cheddar cheese
  • ½ cup real bacon bits
  • dried parsley


  1. Wash, scrub, and dry potatoes.
  2. Reposition oven rack one or two notches from the bottom. You want the rack halfway between the middle and bottom of the oven. Preheat oven to 425 degrees.
  3. Carefully slice potatoes in ⅛” – ¼” slices, keeping the bottom intact. This can be done easily using chopsticks or wooden spoon handles as a stopping point.
  4. Brush potatoes with melted butter or olive oil. Make sure to cover the whole potato, even the bottoms. Arrange potatoes in a baking dish and sprinkle with salt and pepper. Place baking dish into the preheated oven. Bake for 40 minutes.
  5. Carefully remove from oven and brush potatoes with the left over melted butter or olive oil making sure some gets between the slices. You should notice that the slices are separating. If some are sticking together, feel free to separate them.
  6. Return to oven and bake for 30 minutes.
  7. Carefully remove baking dish from oven and sprinkle cheese throughout the slices and then over the top of each potato. Sprinkle bacon bits evenly over the top of each potato and return to oven and bake for 10 more minutes.
  8. Once cheese is melted and gooey, remove from oven and top with dried parsley. Serve immediately.

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About Worth Stopping By . . .

I am a blogger who would rather talk than write. I enjoy traveling, family time, friends and food/fine dining. I have made some real efforts in the kitchen lately, and I blog in order to document and motivate myself to: 1.) fully use all of the fresh ingredients in my kitchen and 2.) cook healthy, creative meals.

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