Baby Hasselback Potato Bake with Cheddar and Bacon

4.75 from 4 votes
1 hour 20 minutes
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Baby Hasselback Potato Bake with Cheddar and Bacon is super simple and great to take to a party because it can be made ahead of time and guaranteed to be a hit! Great on the side with BBQ Chicken Thighs or Chicken Sloppy Joes!

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 butter, cheese and bacon and borrowed their oven to melt the cheese and heat it 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 after the Swedish Hasselbacken hotel where this preparation became popular back in the 1950s.  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 1/2 pounds of 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:

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Baby Hasselback Potato Bake with Cheddar and Bacon

4.75 from 4 votes

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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!
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Side Dishes – Potatoes
Cuisine American
Servings 8
Calories 138 kcal

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
  • 1/2 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 1/8-inch to 1/4-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 for 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.  Refrigerate until needed.  Preheat the 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 the 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.

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7 Comments

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

  2. 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.