Cheesy Bacon Hasselback Potatoes with Parmesan and Chives are the ultimate comfort side dish that is crispy, cheesy, and full of bacon flavor.
- Cheesy Bacon Hasselback Potatoes introduction
- Cheesy Bacon Hasselback Potatoes why make this recipe
- How to make Cheesy Bacon Hasselback Potatoes
- Cheesy Bacon Hasselback Potatoes Ingredients :
- Cheesy Bacon Hasselback Potatoes Directions :
- How to serve Cheesy Bacon Hasselback Potatoes
- How to store Cheesy Bacon Hasselback Potatoes
- Tips to make Cheesy Bacon Hasselback Potatoes
- Variation (if any) for Cheesy Bacon Hasselback Potatoes
- FAQs about Cheesy Bacon Hasselback Potatoes
Cheesy Bacon Hasselback Potatoes introduction
Cheesy Bacon Hasselback Potatoes are a showy but simple side that fits weeknights and holidays. They bake up crispy on the edges and soft inside, with melted cheddar and salty bacon in each fold.
For another easy baked idea, try this three-ingredient puff pastry recipe to pair with your meal.
Cheesy Bacon Hasselback Potatoes why make this recipe
This recipe turns plain potatoes into a tasty side with little fuss. It uses simple ingredients and gives big flavor from cheese, bacon, Parmesan, and chives.
You can make it ahead and finish under the broiler for a hot, fresh top. It pleases kids and adults and pairs with many mains.
How to make Cheesy Bacon Hasselback Potatoes
Follow these simple steps to build each potato and get great layers of filling.
- Cut thin slices in each potato without cutting through the base so slices stay attached.
- Microwave the potatoes briefly to soften them and speed up baking.
- Brush with Italian dressing before baking for flavor and crisp edges.
- Add cheddar slices and bacon between the cuts, then top with Parmesan mix and broil until bubbly.
For a different side idea that also cuts through rich flavors, see this savory sweet potato side.
Cheesy Bacon Hasselback Potatoes Ingredients :
- 4 russet potatoes
- 1/2 cup Italian dressing, divided
- 12 slices bacon, cooked and chopped
- 4 oz cheddar cheese, cut into 48 slices
- 1/4 cup grated Parmesan cheese
- Chopped fresh chives, for garnish
Cheesy Bacon Hasselback Potatoes Directions :
- Preheat the Oven: Preheat your oven to 450°F (230°C).
- Prepare the Potatoes: Slice a thin lengthwise piece off the bottom of each potato so they won’t roll. Cut the potatoes crosswise into thin slices without cutting all the way through to the bottom, leaving the base intact.
- Microwave the Potatoes: Microwave the potatoes for 10-12 minutes to soften them slightly.
- Bake the Potatoes: Place the microwaved potatoes on a foil-lined baking sheet. Brush each potato with 1/4 cup of the Italian dressing. Bake for 15 minutes, or until the potatoes are tender.
- Add Cheese and Bacon: Preheat the broiler. Insert cheddar cheese slices into every other slice of each potato and fill the remaining slices with the cooked bacon.
- Top and Broil: Combine the remaining Italian dressing with the grated Parmesan cheese. Drizzle the mixture over the potatoes and sprinkle with chopped chives. Broil the potatoes for a few minutes until the cheese is melted and bubbly.
- Serve: Remove from the oven and serve warm. Enjoy the crispy, cheesy, and savory flavors of these Hasselback potatoes!
How to serve Cheesy Bacon Hasselback Potatoes
Serve Cheesy Bacon Hasselback Potatoes hot so the cheese is melty and the bacon is crisp. They go well with roasted meats and light salads.
Try them alongside a hearty main like meatballs with mushroom gravy and mashed potatoes for a full comfort meal.
How to store Cheesy Bacon Hasselback Potatoes
Cool the potatoes to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven until warm and the cheese is soft.
Do not freeze after baking; the texture can turn mealy. If you must freeze, freeze before baking and bake from frozen with extra time.
Tips to make Cheesy Bacon Hasselback Potatoes
- Use a sharp knife or place chopsticks on each side of the potato to avoid cutting through the base.
- Microwave just enough to soften; too long will make slices fall apart during baking.
- Cut cheddar thin so it fits into the slits and melts fast.
- Brush dressing between layers for extra flavor and crisp edges.
Variation (if any) for Cheesy Bacon Hasselback Potatoes
- Swap cheddar for mozzarella for a milder, stretchier cheese.
- Use prosciutto or ham instead of bacon for a different salt profile.
- Add a little garlic powder or smoked paprika to the Parmesan drizzle for more depth.
FAQs about Cheesy Bacon Hasselback Potatoes
Q: Can I make Cheesy Bacon Hasselback Potatoes ahead of time?
A: Yes. Prepare and slice the potatoes, then keep them in water in the fridge for up to 24 hours. Pat dry before microwaving and baking.
Q: What type of potato is best for Cheesy Bacon Hasselback Potatoes?
A: Russet potatoes work best because they crisp on the outside and stay fluffy inside.
Q: What tool helps make even slices for Cheesy Bacon Hasselback Potatoes?
A: A mandoline or a sharp knife with guides helps. If you need a slicer, buy it on Amazon — Buy it here.
Q: Can I make these vegetarian?
A: Yes. Omit bacon and add roasted mushrooms or caramelized onions between the slices for a tasty vegetarian version.
Q: How do I get extra crispy edges on Cheesy Bacon Hasselback Potatoes?
A: Brush with oil or Italian dressing and bake at a high temperature. Finish under the broiler for a minute or two to crisp the edges.
Cheesy Bacon Hasselback Potatoes
Ingredients
Potatoes
- 4 pieces russet potatoes
Dressing and Cheese
- 1/2 cup Italian dressing, divided
- 4 oz cheddar cheese, cut into 48 slices Thin slices for faster melting
- 1/4 cup grated Parmesan cheese
Toppings
- 12 slices bacon, cooked and chopped For filling in between potato slices
- chopped fresh chives, for garnish
Instructions
Preparation
- Preheat your oven to 450°F (230°C).
- Slice a thin lengthwise piece off the bottom of each potato so they won’t roll. Cut the potatoes crosswise into thin slices without cutting all the way through to the bottom, leaving the base intact.
- Microwave the potatoes for 10-12 minutes to soften them slightly.
Cooking
- Place the microwaved potatoes on a foil-lined baking sheet. Brush each potato with 1/4 cup of the Italian dressing. Bake for 15 minutes, or until the potatoes are tender.
- Preheat the broiler. Insert cheddar cheese slices into every other slice of each potato and fill the remaining slices with the cooked bacon.
- Combine the remaining Italian dressing with the grated Parmesan cheese. Drizzle the mixture over the potatoes and sprinkle with chopped chives. Broil the potatoes for a few minutes until the cheese is melted and bubbly.
- Remove from the oven and serve warm.
