The humble potato—plain, versatile, and ready for a transformation. Hasselback potatoes elevate simple russets into an elegant, crowd-pleasing side dish that’s perfect for family meals, dinner parties, or even camping when cooked in foil over coals. Thinly sliced almost to the base, these potatoes fan open and hold fillings and seasonings beautifully. You can keep them light with herbs, garlic, and a dollop of Greek yogurt, or dress them up with meats, roasted vegetables, and plenty of cheese.
For perfectly sliced hasselbacks, rest a thin wooden skewer on each side of the potato while cutting. The skewers act as a stop so you can slice thinly without cutting all the way through, allowing the potato to fan open during baking. Use a very sharp knife and work on a lint-free towel to prevent slipping. If you prefer, place the towel on a cutting board for extra protection—better safe than sorry.
You can brush the potatoes with melted butter or olive oil before baking. To reduce fat and calories, a butter-flavored cooking spray works well and adds flavor with no added fat. Bake until tender, then add your fillings. A simple salt, pepper, garlic, and fresh herb finish is delicious, especially with Greek yogurt or sour cream. For a richer approach, add bacon, pepperoni, or sausage, or keep things healthy with roasted broccoli, cauliflower, zucchini, peppers, tomatoes, onions, mushrooms, or artichoke hearts. Add raw slices before baking, insert them halfway through, or tuck in already-roasted vegetables after the potatoes are done.
Cheese, herbs, and spices offer endless possibilities. Note that fresh herbs and delicate cheeses are best added near the end of cooking so they don’t burn. Creamy toppings like sour cream or Greek yogurt make a lovely finishing touch.
Hasselbacks also reheat well, making them a convenient option for leftovers or quick lunches. Rewarm and top with chili, cheddar-broccoli, stew, gravy, or taco meat and fixings. Think of each potato as a little vessel ready to be filled with whatever you imagine.
The recipe below is a classic, triple-cheese version that’s simple, elegant, and naturally beautiful. Enjoy—and have fun experimenting!
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TRIPLE-CHEESE HASSELBACK POTATOES
Serves 4
- 4 large russet potatoes, rinsed, dried, unpeeled and sliced thinly almost all the way down
- 1/2 – 1 stick melted butter, or substitute butter-flavored cooking spray or 4 Tbsp olive oil
- 1 tsp salt
- 1/2 tsp coarse ground black pepper
- 1/8 tsp garlic powder
- 1 1/2 cups shredded provolone or mozzarella
- 1 cup shredded extra-sharp cheddar
- 1/2 cup finely grated Parmigiano-Reggiano
- 1/2 cup sour cream, or low-fat sour cream or Greek yogurt
- 4 Tbsp fresh minced parsley
- 2 wooden bamboo skewers (found at grocery or dollar stores)
DIRECTIONS
Preheat oven to 425°F (220°C).
Rinse the potatoes to remove dirt and pat dry. Lay a lint-free towel on your work surface. Place one potato on the towel and position a bamboo skewer on each side of its base. Holding the potato and skewers steady, use a very sharp knife to slice crosswise into thin 1/4″ slices, cutting only down to the skewers so the potato stays intact at the bottom. Repeat with the remaining potatoes and arrange them in a lightly sprayed baking dish or pan.
Brush or drizzle each potato with melted butter or oil, making sure to get between the slices so the potatoes fan open nicely.
Mix the salt, pepper, and garlic powder in a small bowl and sprinkle evenly over and inside each potato to taste.
Bake in the preheated oven for 50–60 minutes, until the potatoes are tender (test by inserting a knife into the thickest part—it should slide in easily). Remove from the oven, sprinkle and stuff the slices with the provolone or mozzarella, cheddar, and Parmigiano-Reggiano. Return to the oven and bake about 15 minutes more, until the cheese is melted and browned to your liking.
Serve each potato with about 2 Tbsp sour cream and a sprinkle of fresh minced parsley.
Enjoy these elegant, adaptable potatoes as a show-stopping side or a tasty main—experiment with fillings and toppings to suit your taste.