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Hasselback Potatoes Recipe

Easy to make yet an impressive side dish Hasselback potatoes are made by cutting thin slices into the potato allowing room for melted butter and herbs to add flavor as they bake with melty cheese. The results are crispy skin surrounding buttery tender potato rounds!

Looking for more twists on everyday potato recipes? Try these grilled potatoes or potato skins!

Hasselback potatoes on a white platter.
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Crispy, Tender, and So Easy

Hasselback potatoes are where the loaded baked potato and crispy potato skins met, fell in love and had baby potato chips! Sounds complicated but it’s not as this revamped baked potato has a little bit of everything and is just another reason why potatoes can do no wrong.

It’s made by cutting thin slices crosswise across the length of the potato being careful not to slice all the way through, then it’s brushed with melted butter and herbs to fill all the nooks and crannies and baked until the edges are crisp and the potato flesh is buttery and tender.

THEN we add sliced cheese in each slot (if you’d like) and in twice baked potato fashion, we bake them again until the cheese is melted. Topped with bacon and sour cream, this Hasselback potato recipe is everything you want in a potato side dish.

Why This Recipe Works

  • Look impressive. The intricate slices, the flavors and textures, and all the toppings come together for a visually stunning side dish.
  • Easy to make. No one needs to know just how easy they are to make using simple ingredients and easy steps to follow. I even show you how to avoid cutting the potato all the way through.
  • Pairs well with all kinds of main dishes. Steak, fish, poultry, you name it.

Hasselback Potatoes Recipe Ingredients

Hasselback potato ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Russet potatoes: Scrub your potatoes clean and be sure to dry them completely. Do not peel them! The skin is what gets nice and crispy.
  • Olive oil: Used to coat the potatoes and help the seasoning stick. It will also help to achieve that utterly delicious crispness.
  • Salt & pepper: A simple sprinkling of salt and pepper is coated onto the potatoes for seasoning.
  • Unsalted butter & minced herbs: I use unsalted butter just so we’re not overdoing it on the salt. For the fresh herbs, you can use fresh thyme, rosemary, sage, or parsley, or a combination.
  • Cheddar cheese: Use sliced cheddar cheese so they’re already thin enough. Then cut those slices into 1-inch squares so they fit nicely into each slot.
  • Bacon: Cooked and crumbled to use as a topping. I have some tips on how to cook bacon in the oven without the splatter. You can also use 1/2 cup of bacon bits if preferred.
  • Sour cream and green onions: I told you these Hasselback potatoes were loaded!


Since Hasselback potatoes were invented in Stockholm Sweden, originally served at the Hasselbacken restaurant, they have been recreated over and over again in many different ways and in many different places.

  • I love the starchiness of the Russet potato, but you can use Yukon Gold potatoes for this recipe as well.
  • Swap the cheddar for a different type of cheese. Gruyere, Monterey Jack, and mozzarella are great options. Just be sure they’re just as thin as the cheddar would be.
  • As much as loading it up with your favorite toppings is fun, these are just as good with simple garlic butter and a sprinkle of Parmesan cheese.
  • However, if we are talking about toppings, have some easy chili, jalapenos, and salsa available for people to help themselves.
  • For Mexican-inspired Hasselback potatoes, replace bacon with taco meat and top with salsa and olives.

How to Make Hasselback Potatoes

Showing how to make hasselback potatoes in a 4 step collage.
  • Prepare the potato for slicing. Rub the potato with oil and salt and pepper. Now, we want to stabilize the potato for slicing, so you’ll cut a thin slice of the potato off the length. Not the end or the top. This is so that when the potato is placed on a surface, it lays flat without rolling.
  • Make the slices. Place the potato cut side down and position 2 chopsticks on either side of the potatoes alongside the length. Cut the potato into 1/8-inch slices using the chopsticks as a stopping point. This way you don’t slice through to the bottom of the potato. Gently fan out the potato and repeat with the remaining potatoes. Place them on a prepared baking sheet lined with foil.
  • Brush with melted herb butter. Make sure to get the mixture inside the slices for maximum flavor. The butter will also make the potatoes tender. Season once again with salt and pepper and bake at 425°F for 30 minutes. Brush with additional herb butter and bake for another 20 minutes until crispy and golden brown.
  • Add the cheese and toppings. Allow the potatoes to cool for about 5 minutes and then insert the cheese slices in each of the slots (or simply omit this step to make dairy free). Bake for 3-5 minutes until the cheese has melted. Serve immediately topped with a dollop of sour and garnish with bacon and green onions. Enjoy!
Hasselback potatoes with cheese slices.

Hasselback Potatoes Expert Tips

  • A sharp knife. Use one! It will make slicing the potatoes, especially sturdier russets, a lot easier.
  • If you don’t have chopsticks, try using wooden spoon handles instead.
  • Don’t skip the second brushing. Adding the herbed butter in different stages really adds to the taste of the beautifully seasoned potatoes.
  • I don’t recommend keeping leftovers. Hasselback potatoes are definitely best served right away. They will lose their crispy texture the longer they sit.
Hasselback potatoes on a white plate.

Recipe FAQs

Can I use red potatoes for making Hasselback potatoes?

You sure can. You can use any potato you’d like, even sweet potatoes! You may not get the same crispy results as you would using Russets or Yukons but the flavors will be there!

Should I parboil the potatoes before roasting them?

No need. That’s the beauty of this easy recipe is that there’s no need for that extra step. Just as you would a traditional baked potato, pop them straight into the oven.

Can I store leftovers of Hasselback potatoes?

Technically yes. I don’t and because this recipe only makes 4 potatoes, I don’t usually have leftovers. You can keep them stored in an airtight container in the fridge for up to 4 days, but they will no longer be crispy.

What’s the best way to reheat Hasselback potatoes?

You can place these in the oven at 350°F for about 10 or 15 minutes until they’re heated through. The microwave won’t give you any hope of becoming crispy again, but if you’re in a pinch, that’s a quick way to go.

Can I make these in the air fryer?

You can! Roast Hasselback potatoes at 360°F for 15 minutes, brush again and continue roasting for another 5 minutes. Then, add the cheese and heat until melted.

Hasselback potatoes on a white plate.

Serving Suggestions

Serve these Hasselback potatoes on the side of a nice juicy hamburger, grilled flank steak or sirloin steak.

It’s also great with grilled salmon and tender grilled pork chops!

If you’re looking for something simple yet impressive to serve with oven roasted chicken, these Hasselback taters are it!

Hasselback potatoes with sour cream on top.

More favorite potato recipes to try include Instant Pot mashed potatoes, rosemary roasted potatoes, and breakfast potatoes.

More Potato Recipes You’ll Love

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Hasselback potatoes with sour cream on top.

Hasselback Potatoes Recipe

5 from 2 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Looking for a twist on your everyday baked potato? You're going to love this super easy Hasselback potato recipe! Thin slits are cut into the potato allowing room for melted butter and herbs as they bake with melty cheese. The results are crispy skin surrounding buttery tender potato rounds ready to be loaded with all your favorite toppings!
Prep Time: 10 minutes
Cook Time: 53 minutes
Cool Time: 5 minutes
Total Time: 1 hour 8 minutes
Servings: 4



  • 4 large russet potatoes (about 6" each)
  • 1-2 Tablespoons Olive oil , more if needed
  • Kosher salt
  • Freshly ground black pepper
  • 2 Tablsepoons minced herbs , such as thyme, rosemary, or parsley
  • 2 Tablespoons unsalted butter , melted
  • 6 slices cheddar cheese , cut into 1-inch squares (optional)

For topping: bacon bits, sour cream, chives


    • Preheat the oven to 425°F. Line a baking sheet with aluminum foil and spray with nonstick spray.
    • Rub the potatoes with olive oil and sprinkle with salt and pepper. Slice a thin piece off 1 side of each potato. Place thin cut pieces on the baking sheet, cut-side down.
    • On a cutting board, place a potato cut-side down. Position 2 chopsticks on either side of the potato lengthwise. Cut the potato into 1/8 inch-thick slices, stopping at the chopsticks to avoid cutting the potato all the way through. Repeat with remaining potatoes. Fan out each potato and place, cut-side down, on top of the potato slice on the baking sheet.
    • In a small bowl, mix the butter and herbs. Brush over the potatoes and between the slices. Season with salt and pepper. Bake 30 minutes. Brush with additional herb butter and bake 20 minutes more, or until crispy and golden brown. Let cool 5 minutes.
    • Insert cheese slices in between each cut of the potatoes. Return the potatoes to the oven and bake an additional 3 to 5 minutes, or until cheese is melted. Top each with a dollop of sour cream. Sprinkle bacon and green onions over the top. Serve immediately.


    • Sprinkle in some garlic and onion powder with the melted butter before brushing on top. 
    • Use a combination of cheddar and Monterey jack cheese. 
    • For more of a Mexican feel, replace bacon with taco seasoned ground beef and top with salsa and olives
    Storage: These are best served warm and I wouldn’t really recommend keeping them after the first day. 


    Calories: 250kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 12mg | Potassium: 893mg | Fiber: 3g | Sugar: 1g | Vitamin A: 219IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Appetizer
    Cuisine: American

    Did you make this recipe? Don’t forget to give it a star rating below!

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