Hasselback Baked Potatoes

Course: Side Dish

Cuisine: American

Keyword: cheesy twice baked potatoes, hasselback baked potatoes, hasselback potatoes, loaded backed potatoes

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings:

Calories: 364kcal

Calling all potato lovers! These crispy Hasselback Baked Potatoes are going to be your new favorite easy side dish!

Preheat the oven to 425°F.
Pat 4 large Russet potatoes dry.
Cut thin slits (1/8 to 1/4 inch thick) in the potatoes, leaving the bottom intact. Cut parallel slits into each potato, stopping just before you cut through so that the slices stay connected at the bottom of the potato. You can cut a thin slice off the bottom to create a flat surface and prevent them from rolling around.
Place the potatoes on a rimmed baking sheet.
Brush the potatoes with 2 tablespoons olive oil, making sure to get into all the nooks and crannies.
Season with Fine sea salt and freshly ground pepper.
Bake for 45 minutes. At this point, the layers will start separating.
In a small bowl, melt 2 tablespoons unsalted butter and whisk with 1/2 teaspoon garlic powder and 2 teaspoons Dijon mustard.
Remove the pan from the oven and brush the potatoes with the butter mixture. Return to oven and bake for 15-25 minutes or until potatoes are nice and crispy. Turn the oven off. The time will vary based on the size of your potatoes.
Remove and stuff 1/2 cup cheddar cheese evenly into the slits. Return the potatoes to the warm oven for 1-2 minutes, or until cheese starts to melt.
Remove and top with desired toppings. I used 4 tablespoons sour cream, 1 tablespoon chives, and 2 tablespoons cooked bacon.
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