4-Way Cheesy Hasselback Potatoes Are Better Than Twice-Baked

Published On 06/03/2016 Published On 06/03/2016

Hasselback Potatoes 4-Ways


  • 4 baking potatoes (1-1/2 lb.)
  • olive oil
  • salt & pepper
  • 3 Tbsp. queso fresco
  • 3 Tbsp. salsa
  • dollop of sour cream
  • cilantro for garnish
  • 12 slices cooked bacon
  • 4 oz. extra sharp cheddar cheese, sliced
  • 3 Tbsp. sour cream
  • 1 Tbsp. chopped fresh chives
  • 1/2 cup crumbled blue cheese
  • 4 Tbsp. hot sauce
  • 1/2 cup thinly-sliced green onions
  • 3 slices cooked bacon, broken into 2-inch pieces
  • 4 oz. extra sharp cheddar cheese, sliced
  • 1 egg (sunny side up)


  • Preheat oven to 425 degrees.
  • To slice your potatoes, make sure first that they are each laying nice and flat without wobbling. You may need to cut off a thin slice on the bottom to even them out. Then take a sharp paring knife and begin to make vertical cuts along the potato, about 3mm apart, and cutting 3/4 of the way down the potato (nearly to the bottom).
  • Try to keep the cuts fairly even, but if you accidentally cut off a slice, it's not the end of the world! Just squeeze the pieces back together.
  • Once you have cut the potatoes, brush the outsides of each potato liberally with the melted butter (or olive oil).
  • Try to gently open a few of the slits to get some butter down in there. Then sprinkle some salt and pepper all over the potatoes, and lay them out on an aluminum-foil-covered baking sheet.
  • Bake for about 60-70 minutes, removing 2-3 times during baking to re-baste with the butter that will collect on the bottom of the baking sheet. Bake until the centers of the potatoes are cooked, and the edges are slightly crispy and a little wilted around the edges. The potatoes will fan open a bit during cooking.
  • Go to town with your toppings and enjoy.