Cheesy Hasselback Potato
This Cheesy Hasselback Potato, topped with crispy bacon, is pure comfort food! With those golden, crispy edges and savory cheese, it’s the kind of side dish that everyone will keep coming back to. Whether you’re having it for dinner or as a snack, this Hasselback potato recipe is sure to impress!
- Prep time
- 15 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 large yukon gold potatoes
- 4 tablespoons salted butter
- 5 slices bacon (chopped in 1/4 inch (5mm) pieces)
- 1/2 cup grated parmesan cheese (use 3/4 cup to 1 cup of Parmesan cheese if you like.)
Instructions
- 1
Preheat the oven to 425°F (217°C). Wash the potatoes and pat them dry.
- 2
Cut vertical slices into the potato, 1/8 inch (3 mm) to 1/4 inch (5 mm) wide. Make the slices deep, but don’t cut all the way through.
- 3
Slice the butter into thin pieces, then cut them in half. Place the butter slices into the alternating slits of the potato. Season with kosher salt and pepper to taste.
- 4
Place the potatoes on a sheet pan or in a casserole dish and bake for 40 to 45 minutes, basting with melted butter every 15 minutes. The potatoes are done when the skin is crispy and the flesh can be easily pierced with a fork.
- 5
While the potatoes are baking, cook the bacon in a medium skillet over medium-high heat until golden brown and most of the fat is rendered. Remove the bacon with a slotted spoon and place it on a paper towel to drain.
- 6
Top the potatoes with cheese (you can nestle some cheese into the slits) and cover them to allow the cheese to melt, or place the potatoes back in the warm oven for a few minutes. Add the bacon on top and serve warm.