Brush potatoes with oil: Transfer potatoes to foil lined baking sheet. Brush all over and between slices with olive oil (just brush quickly between slices it doesn’t need to be perfect). Bake until nearly soft: Bake in preheated oven 50 to 55 minutes until fairly tender (potato slices should be falling open).
Hasselback Potatoes
These hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!
Prep: 15min
Total: 75min
Serving Size: 1 serving
Nutrition Facts: calories 402 kcal, Carbohydrate 39 g, Protein 7 g, Fat 18 g, Saturated Fat 10 g, Cholesterol 37 mg, Sodium 186 mg, Fiber 3 g, Sugar 2 g, servingSize 1 serving
Ingredients:
- 6 Russet potatoes
- 1/4 cup olive oil
- 1/4 cup butter (melted)
- salt and pepper to taste
- 8 slices thin cut cheddar cheese (cut into 1 inch squares)
- 4 slices bacon (cooked and crumbled)
- 1/3 cup sour cream
- 2 tablespoons green onions
- cooking spray
Instruction:
- Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
- Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
- Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
- In a small bowl, whisk together the olive oil, butter, salt and pepper.
- Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
- Bake for 50-60 minutes until potatoes are tender and browned.
- Remove the potatoes from the oven; let them cool for 5 minutes.
- Insert the cheddar cheese slices in between each cut of the potatoes.
- Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.
- Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.
How to make HASSELBACK POTATOES recipe (Baked Potato)
FAQ
How do you make Jamie Oliver’s Hasselback potatoes?
Boiling your potatoes for a little bit before roasting helps make sure that you get that beautiful crisp crust on the outside. If you don’t parboil your spuds, the outside skin will remain quite tough, meaning that whatever fat you use will not be able to get inside the cracks.
What is the easiest way to cut hasselback potatoes?
If you have not tried the Hasselback technique it is really a fun and fancy way to dress up many vegetables, fruits and even poultry! It is a cooking method that involves thinly slicing the food about three quarters of the way through, accordion style, and leaving the bottom intact, before cooking.
