Shake up your baked spud with this recipe for Loaded Hasselback Potatoes.
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Most of us probably don’t give much thought to Swedish cuisine (well, outside of Swedish meatballs). However, food lovers everywhere owe a bit of gratitude to Sweden for creating loaded Hasselback potatoes. The Hasselbacken Restaurant in Stockholm came up with them in the 1940s-1950s. We’re glad they did. This might look like an ordinary loaded baked potato, but we promise you, it’s so much more.
The recipe for loaded Hasselback potatoes is just a little more intricate than an ordinary baked potato. But don’t worry, you still have butter, sour cream, bacon, and cheese on top of a russet potato, so all of the great flavors you expect are still there. Every bite explodes with cheesy goodness. If you need an appetizer or a side dish for a special occasion—or you’re just a lover of potatoes—loaded Hasselback potatoes are perfect.
Of course, if you’d prefer something simple, all you need to know is how to bake a potato in the oven. If that’s too simple, try your hand at whipping up some cheesy baked potatoes. Meanwhile, true potato lovers will want to explore options like Parmesan potatoes or garlic roasted potatoes.
Are Loaded Hasselback Potatoes Healthy?
Unfortunately, loaded Hasselback potatoes don’t fit the definition of a healthy dish. It comes with 33 grams of fat and 17 grams of saturated fat, which may not align with some diets. But there is some nutritional value to this recipe. It’s low in sugar and high in both protein and potassium. There is also a moderate amount of vitamin A, vitamin C, calcium, and other nutrients.
Slice and Dice
Loaded Hasselback potatoes stand out because of the little slices in them. Make sure when you top the potatoes with cheese and bacon that these ingredients seep into the openings in the potato. This is what’s going to help you get the taste of gooey cheese in every bite, which is a big part of what separates loaded Hasselback potatoes from similar dishes.
INGREDIENTS
- 4 medium russet potatoes
- 1/4 cup unsalted butter, thinly sliced
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 slices bacon, diced
- 1 cup sharp cheddar cheese, shredded
- 1/4 cup sour cream
- 2 tablespoons fresh chives, chopped
INSTRUCTIONS
Preheat
Prepare oven and season potatoes.
Bake
Cook potatoes until crisp; prepare bacon.
Garnish
Add cheese, bake, then top with bacon and sour cream.
Devour!
FAQs & Tips
Leftover loaded Hasselback potatoes can be placed in airtight containers or wrapped in plastic wrap and stored in the fridge for 3 to 5 days. Just make sure you reheat them in the oven; otherwise, they won’t be crispy.
Yes, soaking potatoes in cold water before baking them removes excess starch, which helps the potatoes cook evenly.
Russet potatoes are the best option for loaded Hasselback potatoes; however, Yukon gold potatoes can also be used.
Serving Suggestions
Loaded Hasselback potatoes are typically an appetizer or side dish. For a suitable main course, there are plenty of options. We recommend turkey meatloaf or low-carb paleo meatloaf. Fish can also complement loaded potatoes, including air-fryer salmon or grilled tropical mahi mahi. Chicken is another good choice. If that’s your preference, we recommend balsamic goat-cheese stuffed chicken or strawberry chicken with goat cheese.
Loaded Hasselback Potatoes
Ingredients
- 4 medium russet potatoes
- 1/4 cup unsalted butter thinly sliced
- Kosher salt to taste
- Freshly ground black pepper to taste
- 4 slices bacon diced
- 1 cup sharp cheddar cheese shredded
- 1/4 cup sour cream
- 2 tablespoons fresh chives chopped
Instructions
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Preheat your oven to 400°F.
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Make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. Insert butter slices into the cuts. Season with salt and pepper.
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Place the potatoes on a baking sheet and bake until the outsides are browned and crisp, about 1 hour.
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While the potatoes bake, cook the diced bacon in a skillet over medium-high heat until crispy, about 6-8 minutes. Transfer to a paper towel–lined plate.
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Remove the potatoes from the oven, top with shredded cheese, and return to the oven until the cheese is melted, about 5 minutes.
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Serve the potatoes immediately, topped with sour cream, crispy bacon, and chives.
Nutrition
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