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Cheesy Hasselback potatoes

A Jersey girl through and through, Carolyn grew up spending her summers down in Avalon, NJ. As a young girl, she often cooked alongside her mother and grandmother, whose seafood creations instilled a true passion for fresh, local produce...

A perfect potato!

They say the Hasselback potato got its name in the early 1940s, when the Hasselbacken Hotel Restaurant in Stockholm, Sweden, was the first to serve this fanned out version of the baked potato. It's simple to make and beautiful when fresh out of the oven! A wonderful side dish to your holiday meal!

A perfect potato!

What's great about the Hasselback potato, is that you can make a whole pan of them in the morning and then simply reheat in the oven right before dinner! Here we topped our potatoes with cheese, bacon, sour cream and sliced green onion, but these could be served many different ways! Fresh chopped herbs, Parmesan and butter or simply plain with some kosher salt and fresh-cracked pepper!

Hasselback potato recipe

Serves 4


  • 4 large russet potatoes, scrubbed clean of any dirt
  • 8 tablespoons butter, cut into slices (1 stick)
  • 12 ounces cheddar cheese, grated
  • 4 slices bacon, cooked crispy, blotted dry and chopped
  • 4 green onions, chopped
  • Sour cream
  • Salt and pepper


  1. Preheat oven to 400 degrees F. Place a potato on a clean, flat surface horizontally. (If potato rolls and does not want to sit straight, slice a tiny bit of potato off the bottom so it has a flat surface to sit on.)
  2. Using a large sharp knife, slice slits into the potato about 1/8 inch apart, being sure not to cut all the way through the bottom of the potato. (Do this with each potato.)
  3. Place potatoes slit side up, into a roasting pan with low sides and drizzle the potatoes with olive oil. Top each potato with a good pinch of kosher salt. Place pan in the preheated oven and bake for one hour.
  4. After the hour is up and the potatoes are cooked through and crispy looking on top, place butter slices and some cheese into the slits of the potatoes. (There are no rules here, simply stuff as many slits as desired generously with butter and cheese, adding more or less depending on your preference.)
  5. Place pan back into the oven and cook an additional 5-10 minutes or until the cheese and butter are melted and bubbly.
  6. Remove from the oven and top with sour cream, bacon and green onion. Serve.

More Thanksgiving side dish recipes

Cheesy twice baked potato recipe
Kevin's sweet potato recipe

Taste of the South Thanksgiving side dishes

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