Loaded Hasselback Potato Recipe

Preheat & prepare potatoes

Preheat oven to 425°F (220°C). Scrub the potatoes well and dry them. Place a potato on a cutting board between two chopsticks or the rails of two wooden spoons to act as guards.

Using a sharp chef's knife, make evenly spaced parallel cuts about 1/8 to 1/4 inch apart across each potato. Cut down until the knife hits the chopsticks/spoons so you don’t slice all the way through; leave the base intact so slices stay attached. Repeat for all potatoes.

In a small bowl combine olive oil (3 tbs), salt (2 tsp), black pepper (1 tsp) and garlic powder (1 tsp). Brush or spoon the seasoned oil over and between the potato slices, allowing oil to sink into the cuts. Arrange potatoes on a rimmed baking sheet lined with parchment or in a shallow baking dish, cut side up.

Divide the unsalted butter (3 tbs) into small pats and tuck a little butter between several of the top slices of each potato and place remaining pats on top. If using extra olive oil (1 tbs) from the finishing section, brush lightly over the tops now.

Bake in the preheated oven for 35–45 minutes, until the exteriors are crisp and the insides are tender when pierced with a skewer. Midway through baking (about 20–25 minutes), baste again with any accumulated oil/butter and rotate the pan for even browning.

Remove tray from oven when potatoes are tender. Gently fan the slices slightly wider with a spoon or tongs to make room for toppings. Sprinkle shredded cheddar (1.5 cups) evenly over the potatoes, making sure some cheese falls into the cuts.

Return potatoes to the oven for 5–8 minutes, or until cheese is melted and bubbling. If you like a browned top, switch oven to broil for 1–2 minutes—watch carefully to prevent burning.

If using grated parmesan (0.25 cup), sprinkle it on in the last minute of broiling or immediately after removing from oven so it melts slightly into the cheddar.

Remove potatoes from oven and let rest for 2 minutes. Spoon or pipe sour cream (3 tbs) in small dollops on top of each potato.

Scatter crumbled bacon (from 6 slices) over the potatoes, then sprinkle sliced chives (2 tbs) and a pinch of smoked paprika (0.5 tsp) over each for color and a touch of smokiness.

Serve warm as a hearty side or a loaded appetizer. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a 375°F (190°C) oven until warmed through.