Cheesy Bacony Hasselback Potatoes

Cheesy Bacony Hasselback Potatoes are a show‑stopping side dish that combines crispy edges, tender interiors, smoky bacon, and melty cheese. Whether you’re serving a cozy weeknight dinner or dressing up your holiday spread, this recipe hits the comfort‑food sweet spot. With simple ingredients and a few smart techniques, you’ll turn ordinary potatoes into a flavor powerhouse. In this post, we’ll walk you through every step, share helpful tips and variations, and make sure your Hasselbacks turn out perfect every time.

Why You’ll Love This Recipe

You’ll love Cheesy Bacony Hasselback Potatoes because they merge texture and flavor in a beautifully dramatic way. The thin slices allow the butter‑oil mixture to seep deep into the potato, creating crispy ridges and soft centers. Then the cheese and bacon get tucked into each slice so every forkful is loaded with savory goodness. They’re deceptively elegant yet surprisingly simple. And best of all — they feel indulgent without requiring complex steps or exotic ingredients.

Ingredients

Here’s what you’ll need:

• 2 large baking potatoes (10 to 12 ounces each), scrubbed clean

• 2 Tbsp unsalted butter, melted

• 1 Tbsp olive oil

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• 4 slices sharp Cheddar cheese (about 3 oz total), each slice cut into 6 pieces (total 24 pieces)

• 3 slices bacon, cooked crisp and broken into 8 pieces each (total 24 pieces)

• 2 Tbsp freshly grated Parmesan cheese

• 1 Tbsp fresh chives, minced (for garnish)

Step‑by‑Step: How to Make Cheesy Bacony Hasselback Potatoes

Follow these steps for a perfect result:

1. Stabilize the potatoes. Cut a thin slice lengthwise from the bottom of each potato so it sits flat and won’t roll.

2. Support with spoons. Place the potato cut side down in a butter dish or rest it between the handles of two wooden spoons — this helps prevent cutting all the way through.

3. Slice carefully. Using a very sharp knife, make ¼‑inch crosswise slices along the width of each potato. Stop before cutting through the bottom.

4. Partially cook. Microwave the potatoes on high for 5–6 minutes (until they’re almost tender but still firm). Remove and transfer them to a foil‑lined baking sheet with raised edges.

5. Preheat oven & baste. Preheat the oven to 450 °F (about 230 °C). In a small bowl, mix the melted butter and olive oil. Brush this mixture liberally over the tops of the potatoes and between the slices. Season generously with kosher salt and freshly ground black pepper.

6. Bake uncovered. Place the potatoes in the oven for about 15 minutes (or until they are tender and crisping).

7. Let rest. Remove the potatoes from the oven and let them cool for 10–15 minutes — this helps them firm, making it easier to insert the fillings.

8. Add cheese & bacon. Preheat the oven’s broiler. Place alternating slices of Cheddar and pieces of cooked bacon into the spaces between the potato slices. Sprinkle Parmesan cheese over the top.

9. Broil to finish. Broil for 2–3 minutes, until the cheese melts and starts to turn golden. Watch carefully so it doesn’t burn.

10. Garnish & serve. Remove from heat, sprinkle with minced chives, and serve immediately while hot and gooey.

Yield: 2 loaded Cheesy Bacony Hasselback Potatoes (one per person)

Helpful Tips

• Sharp knife is key. Use a very sharp blade to ensure even slices and prevent slipping.

• Don’t cut through. The trick is to leave the bottom intact so the potato holds together; using spoons or chopsticks can act as a guard.

• Even spacing. Keep slice spacing consistent (about ¼ inch) to allow even cooking and filling.

• Microwave carefully. The microwave step speeds things up but don’t overdo it — you want the potato firm but pliable.

• Brush well. Get the butter‑olive mixture inside the slices — this ensures flavor and crisping throughout.

• Watch the broiler. Cheese can burn quickly; stay attentive during that final 2–3 minute melt.

• Rest before stuffing. Letting them cool slightly helps avoid ripping the slices when inserting cheese/bacon.

Substitutions And Variations

• Swap Cheddar for other melty cheeses like Gruyère, Monterey Jack, or Gouda.

• Instead of bacon, use crumbled pancetta or prosciutto, or go meatless with caramelized onions or sautéed mushrooms.

• Add mix‑ins like chopped jalapeño, garlic slices, or even a drizzle of hot sauce before broiling.

• Make it loaded: add sour cream, green onions, or crispy fried onions after broiling.

• Use Yukon Gold potatoes or sweet potatoes for a different flavor & texture — just adjust cook times.

• For a lighter version, reduce butter and use reduced‑fat cheese.

• Try sprinkling smoked paprika or cayenne for a spicy kick.

Storage Instructions

• Refrigerate: Cover leftover potatoes in an airtight container and store in the refrigerator for up to 2 days.

• Reheat: Warm in a 350 °F oven (175 °C) for about 10 minutes until heated through (this helps restore crisp edges).

• Avoid microwave: Microwaving tends to make them soggy — use the oven method if possible.

• Freezing not recommended: The cheese and potato texture degrade upon freezing and reheating.

Nutritional Information

Per serving (1 potato loaded):

• Calories: ~769 kcal

• Carbohydrates: 52 g

• Protein: 26 g

• Fat: 51 g (Saturated Fat: ~25 g)

• Cholesterol: 114 mg

• Sodium: ~662 mg

• Potassium: ~1,302 mg

• Fiber: 3 g

• Sugar: 2 g

• Vitamin A: 1,015 IU

• Vitamin C: 17 mg

• Calcium: ~500 mg

• Iron: ~3 mg

Keep in mind that variations (different cheese, bacon swap) will shift these numbers slightly.

Serving Suggestions

• Serve these as a side dish alongside grilled steak, roasted chicken, or pork chops.

• Accompany with a fresh green salad or steamed veggies to balance the richness.

• For a brunch twist, top with a fried egg or drizzle of sour cream and chives.

• Pair with a tangy dipping sauce — garlic aioli or sour cream with chives works beautifully.

• Consider serving small individual portions as a fun appetizer in party settings.

Frequently Asked Questions About Cheesy Bacony Hasselback Potatoes

Q: Can I make these ahead of time?
A: You can prep the potatoes (scrub, slice, and even microwave) and refrigerate them, covered, for a few hours ahead of time. When ready to serve, baste with butter and bake, then add cheese & bacon and broil. However, the final assembled version is best eaten immediately to preserve textures.

Q: Why microwave first?
A: The microwave step jump‑starts cooking so that the interior becomes tender without over-browning the exterior in the oven. It helps ensure the potato cooks through evenly when baked and crisped.

Q: How do I avoid the slices breaking apart?
A: Use spoons or chopsticks as barriers to prevent cutting through. Also, cutting slowly and with a steady hand helps, as does letting the potato rest before stuffing.

Q: What if I don’t have a broiler?
A: You can finish under a very hot oven (475 °F / 245 °C) for a short time, but it won’t brown quite as dramatically — monitor closely to avoid burning.

Q: Can I reduce fat or calories?
A: Yes. Use less butter or substitute with a lighter oil spray. Choose a lower‑fat cheese, reduce bacon quantity, or skip it entirely. The taste and texture will shift, but it’s still delicious.

Q: How big should the potato slices be?
A: Aim for about ¼‑inch (0.6 cm) spacing. Slices too thin may break or collapse; too thick reduces crisping surface and limits how many cheese/bacon pieces you can tuck in.

Conclusion

Thank you so much for spending time with this Cheesy Bacony Hasselback Potatoes recipe! I’m thrilled to share one of my favorite indulgent yet accessible dishes with you. It’s a fantastic way to elevate humble potatoes into a flavorful showpiece with crispy, cheesy, bacon‑filled goodness. Whether you make them for a cozy dinner or impress guests, I hope you enjoy how easy and satisfying they are to prepare. Your kitchen is about to smell incredible, and I can’t wait for you to taste the results. Happy cooking — may your potatoes be crispy, your cheese oozy, and your belly delighted. Enjoy!