Easy Loaded Hasselback Potatoes

6 potatoes
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Just when you thought baked potoes couldn’t get any better, they do….and then just when you thought hasselback potatoes couldn’t get any better, they do!! A hasselback potato is a potato that is thinly sliced – but not all the way through – before baking. The result is almost like a whole bunch of thick chewy potato chips lined up for the eating. They are often brushed with butter or oil before baking. Then topped with melted Grand Cru making this recipe even more delicious. Recipe by Katie Workman


  • 6 medium Idaho russet potatoes, scrubbed (about 10 ounces each)
  • 1/2 cup (1 stick) unsalted butter
  • 2 teaspoons finely minced garlic
  • 1/2 teaspoon paprika, sweet, hot, or smoked, your choice


  1. Preheat the oven to 425°F. Line a rimmed baking sheet or a 9×13-inch pan with parchment paper or aluminum foil.
  2. In a small saucepan or skillet melt the butter with the garlic over medium heat , stirring until the garlic is golden but not browned, about 1 minute. Remove from the heat, and stir in the paprika, parsley, and salt and pepper.
  3. Place two chopsticks, or the handles of wooden mixing spoons alongside the long sides of each potato, one by one, and use a large sharp knife to slice the potatoes crosswise into 1/4-inch slices, stopping once the knife reaches the wooden rods.
  4. Place the sliced potatoes on the prepared baking sheet or pan and use a brush to spread the butter mixture in between all of the slices (careful not to split the potatoes through the bottom). There should be only about 1 tablespoon of the butter mixture left.
  5. Bake for about 1 hour, until the potatoes are tender and nicely browned along the edges of the slices. Remove the potatoes from the oven, but keep the oven on. Slide one slice of the cheese into the space between every two slices of potato. Repeat for all of the potatoes. Brush the top of the potatoes with the remaining garlic butter. Bake for about 5 more minutes until the cheese is just starting to become melty.
  6. Remove the potatoes from the oven and serve hot with the bacon, sour cream and chives.