Baked Hasselback Potatoes – a delicious recipe with potatoes, butter, olive oil, salt, garlic, sour cream. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat oven to 400 degrees. Prepare a baking sheet with parchment paper.
2
Scrub potatoes well and pat dry with a paper towel. Carefully slice potatoes thin, almost to the bottom but not quite. You don't want any rounds to break off.
3
Slice butter very thin. Butter may be trimmed down into triangles for the smaller sections. Fill each potato slice with a piece of butter.
4
Sprinkle with salt, pepper and garlic powder. Drizzle with olive oil.
5
Bake for 55-60 minutes.
6
Remove potatoes, sprinkle with desired cheese, pressing some down into the potato slices as well. Top off with crumbled cooked bacon. Bake for additional 5-10 minutes.
7
Serve hot. Top off with sour cream and chopped green onions if desired.
168
kcal
Calories
14
g
Fat
9
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 russet potatoes medium, 4 tablespoons butter chilled and sliced thin, olive oil, salt, and more.
Yes, Baked Hasselback Potatoes falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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