Best Loaded Hasselback Potatoes Recipes

LOADED HASSELBACK POTATOES

Loaded Hasselback Potatoes image

Try these smoky baked potatoes for your next gathering!

Provided by Semigourmet

Categories Side Dish Potato Side Dish Recipes Baked Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 7

Ingredients

4 russet potatoes, scrubbed
2 tablespoons butter, melted, or more to taste
salt and ground black pepper to taste
¼ cup real bacon bits
¼ cup sour cream, or to taste
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped fresh chives, or to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Cut each potato into 4 thick slices, stopping before you cut through the bottom. Drizzle butter over slices; season with salt and pepper. Sprinkle 1 teaspoon bacon bits between the slices. Wrap potatoes in aluminum foil; transfer to a rimmed baking sheet.
Bake in the preheated oven until tender, 45 to 60 minutes.
Garnish potatoes with sour cream, Cheddar cheese, and chives.

Nutrition Facts : Calories 299.6 calories, Carbohydrate 38 g, Cholesterol 34 mg, Fat 12.8 g, Fiber 4.7 g, Protein 9.6 g, SaturatedFat 7.6 g, Sodium 364 mg, Sugar 1.8 g

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

Ingredients

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!