Baby Hasselback Potato Bake with Cheddar and Bacon is super simple, great to take to a party and guaranteed to be a hit!
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.
Voila! Baby Hasselback Potato Bake with Cheddar and Bacon was born!
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:
- 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. They were a hit!
- The most difficult part is slicing the potato without cutting all the way through and cutting far enough so they “fan out” when baked. Here’s my high-tech solution: Chopsticks and duct tape! Duct tape fixes just about everything, doesn’t it?
- You’ll need to be careful when slicing the ends of the potatoes because it’s easy to slice it off completely. However, if you do accidentally slice off an end, it won’t be noticeable when you place them in a baking dish.
Ta-daaah! Baby hasselback potato cuteness!
If you were going to serve these as an appetizer, you would have to be particular about how you sprinkle on the cheese, the bacon, etc. Serving this way, you can just sprinkle on the cheese and bacon and you’re good to go!
Cheesy, bacony potato goodness! Mwaaaahh!
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
Helpful tools and equipment (Affiliate Links):
As an Amazon Associate, I earn from qualifying purchases at no additional cost to you.
- Oil or nonstick 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
- 6 slices bacon, cooked and crumbled
- chopped scallion tops or chives
- 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 Hasselback 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. 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.
Amount Per Serving: Calories: 205Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 26mgSodium: 289mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 7g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.