Delicious Hasselback Potatoes
Who needs regular baked potatoes when you can have hasselback potatoes? Since they’re thinly sliced, they’re nice and crisp and you can fill them with your favorite toppings, mine being cheese, bacon and sour cream. Really simple to do, it only takes an extra simple step, but the rewards are so great.
Easy To Make Simple, Short Ingredient List Versatile & Customizable Freezable
Are these any different than a regular baked potato? No, of course not. However, this recipe is a fun way to revive an old classic by giving it a new twist, or in this case a new “slice”. Easy prep, easy process, perfect outcome. If you’re trying to impress someone, then this recipe is the way to go!
Ingredient Notes
Optional Toppings
Bacon – Fried and chopped. Cheese – I used cheddar cheese, shredded. Parsley – Fresh, chopped. Sour Cream
How To Make Hasselback Potatoes
Tips
Leftovers
Store leftover potatoes in an airtight container in the fridge for 3 to 4 days.
Reheating
While you can reheat these in the microwave, the oven will work best to give you a nice and even reheat. Place the slices on a parchment paper lined baking sheet and cook at 325°F for 10-12 minutes.
Freezing
Make sure the potatoes are cooled completely, then transfer to an airtight container or freezer bag and store in the freezer. The potatoes will last for up to 3 months. I would recommend freezing the potatoes without the toppings. Let thaw overnight in the fridge and place the slices on a parchment paper lined baking sheet and bake at 325°F until heated through.
More Delicious Recipes To Try
Cheesy Bacon Ranch Potatoes Crispy Smashed Potatoes Roasted Potatoes with Garlic Sauce Cheesy Mashed Potatoes with Bacon and Chives Roasted Sweet Potatoes Quiche Lorraine Irish Potato Cakes (Potato Farls) Patatas Bravas Crispy Parmesan Potatoes
