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Hasselback Potatoes

BaconBakedCheesyHeartyHolidayOvenPotatoPrep-AheadSavorySidesThanksgivingVegetarian
Time :1 hour 15 minutes
Yield :6 servings
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Hasselback Potatoes: perfectly crispy, a backyard barbecue hit.
The first time I made Hasselback potatoes was during an impromptu backyard barbecue that also served as a celebration of my newly acquired driver’s license. Freedom was exhilarating, and I wanted to put my new skills to use by grocery shopping for the gathering. Potatoes were on my list because they’re so versatile and always in my pantry. At the store, I happened to catch sight of a pack of thick, smoked bacon. A vision formed: crispy, cheese-laden potatoes enhanced with those golden ribbons of bacon. The decision was made. I nabbed fresh parsley, too, for that peppery contrast.
Back in the kitchen, I cautiously sliced the potatoes, trying to balance precision with speed. Remembering to slice three-quarters of the way through was key; I wanted every potato fan to soak up the rich butter I slipped in. Letting the potatoes bake while the anticipation built was half the fun. As the scent wafted through our small yard, I could already sense this meal would be a memorable one. When they finally emerged, hot and crisp, a few of us crowded around to top them with gooey cheddar and cool sour cream. One tip from that day: always bake these on foil—cleanup feels almost civilized when the last guest leaves.
Each bite was a triumphant mix of textures and flavors. We laughed about that shared moment of triumph, the cheesy warmth of the potatoes reflecting a new chapter in my life. Driving might have been the metaphorical journey, but those Hasselbacks were the vehicle for a cozy, communal experience.

Ingredients

  • 6 large baking potatoes
  • 8 tablespoons butter unsalted
  • 1/2 teaspoon salt or to taste
  • 1/2 teaspoon pepper or to taste

Optional toppings:

  • 4 slices bacon fried and chopped
  • 1/2 cup cheddar cheese shredded
  • 2 tablespoons parsley fresh chopped
  • sour cream

Directions

  • Preheat the oven to 425 degrees F.
  • Use aluminum foil to line a baking sheet.
  • Scrub the potatoes well. Slice into the potatoes, but don’t cut them all the way down, stopping about 3/4 of the way in.
  • Cut the butter into thin slices and insert them into the slices in the potatoes.
  • Place the potatoes on a baking sheet.
  • Bake for 45 minutes.
  • Cover with aluminum foil and bake until the potatoes are soft and done, about 20-30 minutes until soft and done.
  • Remove the potatoes from the oven, cover with toppings, and eat hot.
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