Crispy on the outside, tender inside, and loaded with smoky bacon and melted cheese, these hasselback potatoes turn a humble side dish into the star of the table. Each thin slice soaks up the spiced oil, so every bite is packed with flavor. If you love potato bakes, try our Hasselback Sweet Potatoes with Gorgonzola Sauce and the hearty Potato Crust Tuna Pie for more ideas.
Ingredients
- 6-8 potatoes
- 150 g bacon
- 100 g cheese, grated
- 3 tbsp vegetable oil
- Potato spices
- Mexican spice mix
- Salt
- Fresh herbs
Instructions
- Peel the potatoes (or scrub well and keep the skins). Make frequent slits, not cutting all the way through.
- Toss the potatoes in a bowl with the spices, salt, and oil, rubbing the seasoning into every slit.
- Arrange on a baking tray.
- Bake at 180°C (350°F) for about 40 minutes.
- Meanwhile, fry the bacon until crisp.
- Remove the potatoes, cut a slit in the middle of each.
- Stuff with the crispy bacon and top with cheese.
- Return to the oven for a few minutes until the cheese melts.
Tips
- Place a wooden spoon or chopsticks on either side of each potato while you slice — they stop the knife before it cuts all the way through.
- Choose potatoes of a similar size so they cook evenly, and pick firm varieties that hold their shape in the oven.
- Brush the potatoes with a little more oil halfway through baking for extra-crisp edges, and serve them straight from the oven while the cheese is still bubbling. If you are new to the hasselback technique, Allrecipes has a helpful step-by-step overview.
Nutrition
Per 100 g: 256 kcal, protein 5.1 g, fat 7.2 g, carbs 9 g.