Hasselback Potatoes
This HASSELBACK POTATO RECIPE is easy to follow & sure to impress. Top with cheese, bacon, sour cream, chives – a fun twist on the traditional baked potato!
Servings Prep Time
4people 20minutes
Cook Time
45minutes
Servings Prep Time
4people 20minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Make your basting oil. Peel, crush, and mince garlic cloves. Add to small bowl along with oil. Crank a few grinds of cracked sea salt and black pepper in. Add rosemary. Stir gently, and let the flavors infuse the oil while you prepare potatoes.
  2. Clean your potatoes by scrubbing them with a damp cloth. (if you let them sit under running water, they will absorb too much liquid and take much longer to cook!) Slice a sliver off lengthwise on the bottom of the potato so that it stands up nicely on it’s own. Then begin to slide cross-wise into thin coins, without cutting all the way to the bottom. Use wooden chopsticks, spoons, or whatever similar lying around to place on either side of the potato to help you avoid slicing all the way down.
  3. Once you’ve completed each potato, baste all over, (and carefully in-between the slices) with oil and place on backing sheet. Repeat with remaining potatoes. These go into the oven at 425F. Bake for 15 minutes, pull out and baste again, then back in for 15 minutes. Pull out — baste — and last time for another 15 minutes. The cooking time might vary slightly depending on the size of the potatoes.
  4. When the potatoes are done, they will be golden brown, and easily pierced with a fork. Sprinkle your toppings/garnishes on, and serve! A fun and delicious twist to a traditional baked potato!
Recipe Notes

NOTE: Now I’ve seen some people bake the potatoes with cheese or cooked sausage coins in them — however, I do not recommend this. When I tried it, the toppings burned and melted everywhere. I suggest topping your finished potato product with cheese, bacon, sausage, etc. Looks AND tastes MUCH better!

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