Stuffed Hasselback Potatoes

Ingredients

For the Hasselback Potatoes

• 4 medium-to-large Russet potatoes (approx. 8–10 oz / 225–280 g each), scrubbed clean and dried
• 4 tbsp (1/2 stick / 60 g) Unsalted butter , melted
• 2 tbsp Olive oil
• 2 cloves Garlic , finely minced
• 1 tsp Flaky sea salt
• 1/2 tsp Freshly cracked black pepper
• 1/2 tsp Smoked paprika

For the Filling & Toppings

• 1.5 cups Sharp cheddar cheese , thinly sliced or shredded (or a blend of Cheddar and Gruyère)
• 6 slices Crisp cooked bacon , crumbled or sliced into small squares
• 1/2 cup Sour cream
• 3 Green onions (scallions) , finely sliced
• Fresh chives , chopped (for garnish)

Instructions

Step 1: Prep and Accordion-Cut the Potatoes

1. Preheat your oven to $425^\circ\text{F}$ ( $220^\circ\text{C}$ ) and line a large baking sheet with parchment paper or foil.
2. Scrub the Russet potatoes clean and dry them thoroughly with paper towels.
3. The Chopstick Method: Place two wooden chopsticks or wooden spoons on a flat cutting board, parallel to each other. Lay a potato between them.
4. Using a sharp chef’s knife, make thin slices (about 1/8 to 1/4 inch apart) down the length of the potato. The chopsticks will prevent your knife from cutting all the way through, keeping the bottom 1/2-inch of the potato intact as a solid base.

Step 2: Season and First Bake

1. In a small bowl, whisk together the melted butter , olive oil , minced garlic , salt , black pepper , and smoked paprika .
2. Place the sliced potatoes on your prepared baking sheet. Generously brush half of the butter-oil mixture all over the tops and sides of the potatoes, gently teasing the slices apart so the butter seeps down into the cuts.
3. Bake at $425^\circ\text{F}$ ( $220^\circ\text{C}$ ) for 30 minutes .
4. Remove from the oven and brush with the remaining butter mixture, ensuring it gets between the fanning slices.
5. Return to the oven and bake for an additional 25 to 30 minutes , until the skin is deep golden-brown, the edges are crisp, and the centers are tender when pierced with a knife.

Step 3: Stuff and Melt

1. Remove the potatoes from the oven and lower the temperature to $400^\circ\text{F}$ ( $200^\circ\text{C}$ ) . Let them cool for 5 minutes until safe to touch.
2. Carefully slip slices of sharp cheddar cheese and crumbled bacon into alternating cuts across each potato fan.
3. Return the stuffed potatoes to the oven for 8 to 10 minutes , until the cheese is completely melted, bubbly, and oozing between the crispy potato layers.

Step 4: Garnish and Serve

1. Transfer the stuffed Hasselback potatoes to a serving platter.
2. Top each potato with a dollop of cold sour cream , freshly sliced green onions , and chopped chives .
3. Serve warm and enjoy!

Nutrition

Calories: 470 kcal · Protein: 14 g · Fat: 26 g Saturated Fat: 13 g · Carbohydrates: 48 g Dietary · Saturated Fat: 13 g Trans · Fiber: 5 g · Sugar: 3 g · Sodium: 720 mg