Best Loaded Hasselback Potato Recipe By Tasty Recipes

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LOADED HASSELBACK POTATOES & DIP RECIPE BY TASTY



Loaded Hasselback Potatoes & Dip Recipe by Tasty image

Here's what you need: large russet potatoes, olive oil, salt, pepper, wooden skewers, cream cheese, shredded cheddar cheese, sour cream, green onion, bacon

Provided by Nathan Ng

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 10

4 large russet potatoes
2 tablespoons olive oil
salt, to taste
pepper, to taste
2 wooden skewers
16 oz cream cheese, room temperature
2 ½ cups shredded cheddar cheese
1 cup sour cream
1 cup green onion
4 slices bacon, cooked and chopped

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
  • Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
  • In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
  • Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
  • Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
  • Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
  • Once finished, fill the middle of the skillet with the bacon cheddar dip.
  • Top with the remaining cheddar cheese.
  • Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
  • Enjoy!

Nutrition Facts : Calories 689 calories, Carbohydrate 44 grams, Fat 49 grams, Fiber 3 grams, Protein 18 grams, Sugar 6 grams

HASSELBACK POTATOES



Hasselback Potatoes image

These hasselback potatoes are thinly sliced potatoes that are roasted to golden brown perfection, then topped with cheese, bacon, sour cream and green onions. An easy yet impressive side dish that pairs perfectly with chicken and beef!

Provided by Sara Welch

Categories     Side

Time 1h15m

Number Of Ingredients 9

6 Russet potatoes
1/4 cup olive oil
1/4 cup butter (melted)
salt and pepper to taste
8 slices thin cut cheddar cheese (cut into 1 inch squares)
4 slices bacon (cooked and crumbled)
1/3 cup sour cream
2 tablespoons green onions
cooking spray

Steps:

  • Preheat the oven to 450 degrees F. Line a sheet pan with foil, then coat the foil with cooking spray.
  • Place a potato on a cutting board between two chopsticks. Slice the potato into 1/4 inch thick slices, the chopsticks will prevent you from cutting all the way through.
  • Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
  • In a small bowl, whisk together the olive oil, butter, salt and pepper.
  • Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
  • Bake for 50-60 minutes until potatoes are tender and browned.
  • Remove the potatoes from the oven; let them cool for 5 minutes.
  • Insert the cheddar cheese slices in between each cut of the potatoes.
  • Return the potatoes to the oven and bake for an additional 3-5 minutes or until cheese is melted.
  • Top each potato with a dollop of sour cream, then sprinkle the bacon and green onions over the top. Serve immediately.

Nutrition Facts : Calories 402 kcal, Carbohydrate 39 g, Protein 7 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 37 mg, Sodium 186 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

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