Savory Bacon Cheddar Hasselback Potatoes

If you ask me, hasselback potatoes are one of the best ways to dress up a regular baked potato.

These loaded beauties take the classic accordion-style potato and turn it into a hearty side dish that’s packed with bacon and melted cheddar. Thin slices create crispy edges while keeping the inside fluffy and tender.

The potatoes get brushed with olive oil and seasoned with garlic and onion powder before roasting. Then crispy bacon and sharp cheddar cheese get tucked into those slices for maximum flavor in every bite.

Topped with cool sour cream and fresh chives, these are the kind of potatoes that steal the show at dinner.

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What Kind of Potatoes Should I Use?

For hasselback potatoes, you’ll want to grab medium to large russet potatoes since they have the perfect starchy texture that gets crispy on the outside while staying fluffy inside. Yukon gold potatoes are another great option if you prefer a creamier, buttery flavor and slightly waxier texture. Try to pick potatoes that are similar in size so they cook evenly, and look for ones that are firm without any soft spots or green patches. The shape matters too – oval potatoes are easier to slice and fan out nicely compared to round ones.

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Options for Substitutions

This recipe is pretty forgiving when it comes to swaps, so feel free to work with what you have:

• Russet potatoes: While russets are ideal for hasselback potatoes because they hold their shape well, you can use Yukon golds if that’s what you have. Just know they might be a bit softer and creamier in texture.
• Cheddar cheese: Any melty cheese works great here. Try Gruyere for something fancy, Monterey Jack for milder flavor, or pepper jack if you like a little kick. Mozzarella works too, though it’s less flavorful.
• Bacon: Turkey bacon is a lighter option, or you can skip the bacon entirely and add some smoked paprika to the seasoning mix for that smoky flavor.
• Sour cream: Greek yogurt makes a great substitute and adds extra protein. You can also use crème fraîche for a richer taste, or skip it altogether if you prefer.
• Chives: Green onions work perfectly in place of chives. You can also use parsley for a milder herb flavor, though it won’t have that oniony taste.
• Olive oil: Melted butter, avocado oil, or vegetable oil all work fine here. Each will give you that crispy exterior you’re looking for.

Watch Out for These Mistakes While Baking

The biggest mistake when making Hasselback potatoes is slicing all the way through the potato, which causes it to fall apart during baking – place two wooden spoons or chopsticks on either side of the potato as a guide to stop your knife before it cuts through completely.

Another common error is not brushing oil between the slices, which leads to dry, unevenly cooked potatoes, so take an extra minute to fan out the slices and drizzle oil into those gaps before baking.

Don’t add the cheese too early or it will burn – wait until the potatoes are fully tender and cooked through before tucking the cheddar between the slices, then return them to the oven just long enough to melt the cheese.

Finally, make sure your oven is fully preheated to 425°F before the potatoes go in, as starting with a cold oven will increase cooking time and result in less crispy edges.

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What to Serve With Hasselback Potatoes?

These bacon cheddar hasselback potatoes are pretty hearty on their own, so they pair perfectly with simple grilled or roasted proteins like steak, chicken breasts, or pork chops. A fresh side salad with a light vinaigrette helps balance out the richness of the cheese and bacon, or you could go with some roasted green beans or asparagus for a veggie side. If you’re making these for a crowd, they work great as part of a bigger spread with other comfort foods like mac and cheese or coleslaw. You can also serve them alongside a soup or chili for a cozy dinner that’ll fill everyone up.

Storage Instructions

Store: These hasselback potatoes are best enjoyed fresh, but you can keep leftovers in an airtight container in the fridge for up to 3 days. The bacon and cheese won’t be quite as crispy after storing, but they’ll still taste great.

Reheat: To bring back some of that crispy texture, reheat them in the oven at 375°F for about 10-15 minutes until warmed through. You can also use an air fryer at 350°F for 5-7 minutes. Skip the microwave if you can, since it’ll make them a bit soggy.

Make Ahead: You can slice the potatoes and keep them in cold water in the fridge for up to a day before cooking. Just drain and pat them dry really well before brushing with oil and seasoning. Add the bacon, cheese, and toppings right before serving for the best results.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1350-1500
• Protein: 35-45 g
• Fat: 80-90 g
• Carbohydrates: 115-130 g

Ingredients

For the potatoes:

• 4 potatoes (Russet or Yukon Gold work best)
• 3 tbsp olive oil
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp onion powder

For the topping:

• 1.25 cup cheddar cheese (shredded from a block for best melt)
• 4 bacon strips

For the garnish:

• 4 tbsp sour cream (full-fat for richness)
• 4 tsp chives (freshly chopped)

Step 1: Prepare Potatoes and Season Base

• 4 potatoes
• 3 tbsp olive oil
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp onion powder

Preheat your oven to 425°F and line a baking sheet with foil, lightly greasing it with oil.

While the oven heats, take your potatoes and carefully slice them crosswise at ¼-inch intervals, stopping about ¼ inch from the bottom so the potato stays intact—this creates the signature “hassle” layers that give the dish its name.

I recommend using a sharp knife and working slowly to keep uniform slices.

Arrange the sliced potatoes cut-side up on the prepared baking sheet, then drizzle generously with 3 tablespoons of olive oil, working it between the slices.

Combine salt, black pepper, garlic powder, and onion powder in a small bowl, then sprinkle this seasoning mixture evenly over all the potatoes, making sure to get some into the slices for layered flavor.

Step 2: Roast Potatoes Until Tender

• seasoned potatoes from Step 1

Place the seasoned potatoes in the preheated 425°F oven and roast for 60 minutes, until they’re fork-tender and the exterior begins to crisp slightly.

The potatoes will soften enough to accept the cheese filling while the edges get golden and delicious.

While the potatoes roast, you’ll have time to prepare the bacon (see Step 3).

Step 3: Cook and Prepare Bacon

• 4 bacon strips

While the potatoes roast, cook the 4 bacon strips in a skillet over medium heat until they reach your desired crispness, about 8-10 minutes.

Transfer the cooked bacon to a paper towel-lined plate to drain excess grease.

Once cooled slightly, chop the bacon into bite-sized pieces.

I like to save a little of the bacon fat—just a teaspoon or so—to drizzle over the finished potatoes for extra flavor, but drain most of it off.

Step 4: Add Cheese and Finish in Oven

• 1.25 cup cheddar cheese
• roasted potatoes from Step 2

Remove the roasted potatoes from the oven and quickly stuff the shredded cheddar cheese into the slices while the potatoes are still hot—the residual heat will help the cheese start melting.

Return the potatoes to the 425°F oven for just 3 minutes to fully melt the cheese.

Watch them carefully to prevent over-browning.

Step 5: Finish and Serve

• 4 tbsp sour cream
• chopped bacon from Step 3
• 4 tsp chives
• cheese-filled potatoes from Step 4

Remove the potatoes from the oven and immediately top each one with a dollop of full-fat sour cream, the chopped bacon from Step 3, and a generous sprinkle of freshly chopped chives.

Serve immediately while the potatoes are still hot and the cheese is melted and gooey.

Savory Bacon Cheddar Hasselback Potatoes

Delicious Savory Bacon Cheddar Hasselback Potatoes recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 32 minutes mins

Servings 4 servings

Calories 1425 kcal

Ingredients

  

For the potatoes::

• 4 potatoes (Russet or Yukon Gold work best)
• 3 tbsp olive oil
• 2.5 tsp salt
• 2.5 tsp black pepper
• 1.5 tsp garlic powder
• 1 tsp onion powder

For the topping::

• 1.25 cup cheddar cheese (shredded from a block for best melt)
• 4 bacon strips

For the garnish::

• 4 tbsp sour cream (full-fat for richness)
• 4 tsp chives (freshly chopped)

Instructions

 

• Preheat your oven to 425°F and line a baking sheet with foil, lightly greasing it with oil. While the oven heats, take your potatoes and carefully slice them crosswise at ¼-inch intervals, stopping about ¼ inch from the bottom so the potato stays intact—this creates the signature "hassle" layers that give the dish its name. I recommend using a sharp knife and working slowly to keep uniform slices. Arrange the sliced potatoes cut-side up on the prepared baking sheet, then drizzle generously with 3 tablespoons of olive oil, working it between the slices. Combine salt, black pepper, garlic powder, and onion powder in a small bowl, then sprinkle this seasoning mixture evenly over all the potatoes, making sure to get some into the slices for layered flavor.
• Place the seasoned potatoes in the preheated 425°F oven and roast for 60 minutes, until they're fork-tender and the exterior begins to crisp slightly. The potatoes will soften enough to accept the cheese filling while the edges get golden and delicious. While the potatoes roast, you'll have time to prepare the bacon (see Step 3).
• While the potatoes roast, cook the 4 bacon strips in a skillet over medium heat until they reach your desired crispness, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain excess grease. Once cooled slightly, chop the bacon into bite-sized pieces. I like to save a little of the bacon fat—just a teaspoon or so—to drizzle over the finished potatoes for extra flavor, but drain most of it off.
• Remove the roasted potatoes from the oven and quickly stuff the shredded cheddar cheese into the slices while the potatoes are still hot—the residual heat will help the cheese start melting. Return the potatoes to the 425°F oven for just 3 minutes to fully melt the cheese. Watch them carefully to prevent over-browning.
• Remove the potatoes from the oven and immediately top each one with a dollop of full-fat sour cream, the chopped bacon from Step 3, and a generous sprinkle of freshly chopped chives. Serve immediately while the potatoes are still hot and the cheese is melted and gooey.