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    YOU ARE HERE: Home » Recipes » Side Dishes - Potatoes

    By Carol · Published: Nov 4, 2020 · Modified: Jul 14, 2021 · This post may contain affiliate links. Please read my disclosure.

    Baby Hasselback Potato Bake with Cheddar and Bacon

    Jump to Recipe
    5 from 2 votes
    1 hour 20 minutes

    Baby Hasselback Potato Bake with Cheddar and Bacon is super simple, great to take to a party because it can be made ahead of time and guaranteed to be a hit!

    Photo of Baby Hasselback Potato Bake with Cheddar and Bacon in white baking dish with serving spoon.

    The inspiration behind this recipe:

    Ever wonder what to take to a casual get-together with friends that’s not the same old, same old?

    We were assigned “side dish” duty for a little gathering not long ago.  I was determined not to purchase anything because we already had a refrigerator full of produce–including a bag of baby Yukon Gold potatoes.

    Roast them?  Meh.  Boil them?  Double meh.  I needed something impressive that would transport well and be easily reheated or kept warm.

    I roasted the potatoes at home, popped them into a baking dish, then placed the dish in a small cooler to keep warm on the drive over.  (Yes, coolers also keep things warm.)

    When we arrived at our friend’s home, I topped with the butter, cheese and bacon and borrowed their oven to melt the cheese and heat through.  They were a hit and Baby Hasselback Potato Bake with Cheddar and Bacon was born!

    Close-up photo of Baby Hasselback Potato Bake with Cheddar and Bacon in white baking dish with serving spoon.

    What are Hasselback potatoes?

    Hasselback potatoes are named for the Swedish Hasselbacken hotel where this preparation became popular back in the 1950’s.  They remain popular to this day and this technique is now applied to numerous things including beets and even chicken!

    How to make Baby Hasselback Potato Bake with Cheddar and Bacon:

    • Start with 1 ½ pounds baby Yukon Gold potatoes.  I like Yukon Golds for this dish because of their buttery flavor and they look nice with the melty Cheddar cheese.  However, you can certainly use reds or a combination.

    Photo of baby Yukon Gold potatoes in old white colander.

    • First, you’ll need to “hasselback” the potatoes.
    • The most difficult part is slicing the potato without cutting all the way through but cutting far enough so they “fan-out” when baked.  Here’s my high-tech solution:  Chopsticks!
    • You can secure the chopsticks with duct tape to keep them in place or simply apply pressure on the potato as you slice down to keep the chopsticks in place.
    • Be careful when slicing the ends of the potatoes because it’s easy to slice the end off completely.  However, if you accidentally do slice off an end, it won’t be noticeable after you place them in a baking dish.

    Photo of Yukon Gold potatoes on chopsticks after being hasselbacked.

    • Gather up the remaining ingredients:
      • Olive oil
      • Granulated onion
      • Granulated garlic
      • Paprika
      • Salt
      • Black pepper
      • Bacon
      • Cheddar cheese
      • Chopped scallions

    Photo of ingredients for Baby Hasselback Potato Bake with Cheddar and Bacon in glass bowls.

    • Combine the oil, granulated onion, granulated garlic, paprika, salt and black pepper in a bowl.  I’m generally not a fan of dried onion and garlic, but they work better on roasted potatoes than would fresh.
    • Add the Hasselbacked potatoes and toss well.

    Photo of Yukon gold potatoes in glass bowl being tossed with oil and spices.

    • Place the potatoes on a baking sheet and drizzle any remaining oil or spices over the potatoes.

    Photo of seasoned hasselbacked potatoes on baking sheet before baking.

    • Roast at 375 degrees for 40-45 minutes or until the potatoes can be easily pierced with a paring knife.

    Photo of hasselbacked potatoes on baking sheet after being roasted.

    • Place the potatoes in a prepared baking dish.
    • TO MAKE AHEAD:  The potatoes can be prepared up to this point 1-2 days ahead of time.  Let cool, top with the butter….

    Photo of roasted hasselbacked potatoes in white baking dish dotted with butter.

    • …. the cheese and the bacon and refrigerate covered until ready to bake.
    • TO BAKE RIGHT AWAY:  Leave the oven at 375.  Top with the butter, cheese and bacon and heat through until the cheese is melted.

    Photo of potatoes with butter, cheese and bacon in white oval baking dish ready to be baked.

    Cheesy, bacony, buttery potato goodness!  Mwaaaahh!

    Photo of Baby Hasselback Potato Bake with Cheddar and Bacon on cooling rack with bacon and cheese scattered about.

    Serve with sour cream on the side.

    Close-up photo of Baby Hasselback Potato Bake with Cheddar and Bacon in white baking dish with serving spoon.

    Close-up photo of one potato being served with serving spoon.

    For more great potato side dishes, be sure to try my:

    • Skillet Salt-Roasted Baby Potatoes with Sour Cream Horseradish Sauce
    • Patatas Bravas Chilenos  (Chile Potatoes)
    • Oven Fries with Spicy Pesto Aioli
    • Spinach Parmesan Ranch Twice-Baked Potatoes with Parmesan Crumb Topping
    • Rosemary Garlic Crushed Potatoes with Lemon Chive Aioli
    • Perfect Roasted Potato Wedges
    • Cheddar and Bacon Twice-Baked Potatoes
    • Au Gratin Potatoes For Two
    • Oven-Roasted Sweet Potato Wedges with Cilantro Cashew Sauce

    Baby Hasselback Potato Bake with Cheddar and Bacon

    5 from 2 votes
    By: Carol | From A Chef's Kitchen
    Baby Hasselback Potato Bake with Cheddar and Bacon is super simple, great to take to a party because it can be made ahead of time and guaranteed to be a hit!
    PRINT RECIPE PIN RECIPE
    Prep Time 15 mins
    Cook Time 1 hr 5 mins
    Total Time 1 hr 20 mins
    Course Side Dishes - Potatoes
    Cuisine American
    Servings 8
    Calories 138 kcal

    Equipment

    • Cutting Board
    • Wusthof Paring Knife Set
    • Rimmed Sheet Pan
    • Tongs
    • Gratin Baking Dish

    Ingredients
      

    • Oil or Cooking spray - for baking dish
    • 1 bag (24-ounce) baby Yukon Gold potatoes
    • 3-4 tablespoons olive oil
    • 1 teaspoon onion powder - approximately
    • 1 teaspoon garlic powder - approximately
    • ½ teaspoon Hungarian paprika - approximately
    • salt and freshly ground black pepper
    • 2 tablespoons cold butter - approximately, cut into small pieces
    • 1 cup shredded Cheddar cheese - mild or sharp
    • 6 slices bacon - cooked and crumbled
    • chopped scallion tops - or chives
    • Sour cream - optional

    Instructions
     

    • Preheat oven to 375 degrees. Butter, oil or spray an 8 x 11-inch baking dish.
    • Cut slits in each potato, leaving the bottom intact. Stop just before reaching the bottom of the potato. Space the slices ⅛-inch to ¼-inch apart.
    • Place the potatoes in a mixing bowl and drizzle with olive oil.
    • Combine the onion powder, garlic powder, paprika, salt and black pepper to taste in a small bowl. Sprinkle over the potatoes and toss well.
    • Set on a baking sheet with the Hasselbacked side up.
    • Roast for 40-45 minutes or until the interior of potatoes can be easily pierced with a paring knife.
    • Transfer potatoes to a baking dish with tongs (as they'll be hot). The potatoes should be snug but not so snug that you close up the potatoes.
    • Dot the top of the potatoes with butter.
    • Sprinkle with cheese and bacon and return to oven to 10-12 minutes or until cheese has melted.
    • Sprinkle with scallion tops or chives and serve immediately with sour cream if desired.

    Notes

    MAKE AHEAD: Roast the potatoes then let cool. Place in a baking dish, top with the butter, cheese and bacon. Preheat an oven to 375 degrees. Cover lightly with aluminum foil and bake 10 minutes. Remove foil and bake another 10-15 minutes or until heated through and cheese is melted.

    Nutrition

    Serving: 1 | Calories: 138kcal | Carbohydrates: 1g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 114mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
    « Cajun-Smothered Pork Medallions
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    Categories: Side Dishes - Potatoes

    Reader Interactions

    Comments

    1. Kate says

      November 20, 2020 at 4:10 pm

      This tasted SO GOOD! My picky eater of a daughter even said it tastes much better than fries. Certainly making these potatoes again.

      Reply
      • Carol says

        November 21, 2020 at 8:12 am

        Hi, Kate, Thanks so very much! You really made my day and so glad you and especially your daughter enjoyed! Thanks again!

        Reply
    2. Debra says

      November 16, 2020 at 9:19 am

      All the yummy flavors and smells. Thank you for the make ahead tip….will be perfect to prep on Wednesday and then heat on Thanksgiving. Just right on the timing, when the Turkey will be resting.

      Reply
      • Carol says

        November 17, 2020 at 8:34 am

        Thanks so much, Debra! Hope you enjoy!

        Reply
    3. Anonymous says

      May 05, 2019 at 6:59 pm

      5 stars

      Reply
    4. Karen (Back Road Journal) says

      December 30, 2016 at 9:03 am

      Love your mini version of hasselback potatoes and they would certainly travel well. 15 minutes in the oven to finish off is very doable no matter what else might be happening in the kitchen.

      Reply
      • Carol says

        December 31, 2016 at 9:25 am

        Thanks, Karen!

        Reply

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