Baby Hasselback Potatoes with Cheddar and Bacon
Baby Hasselback potatoes are the perfect appetizer. They're crispy on the outside, soft inside, and loaded with aged cheddar and smoked bacon!
Servings 4
Ingredients
- 20 baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 3 slices cooked bacon, crumbled
- 1/2 cup sour cream
- 2 tablespoons slivered red onion
- 2 tablespoons roughly chopped Italian parsley
Instructions
- Preheat oven to 400 degrees.
- Fit a large, rimmed sheet pan with parchment. Reserve.
- Wash the potatoes, and slice1/8-inch apart, and stopping approximately ¼-inch from the bottom. (Remember, a chopstick is your friend here!)
- Using your hands, gently pull the potato slices until they’re fanned open. Place the potatoes on the prepared baking sheet.
- Ina small bowl combine the olive oil, pepper, paprika, and salt.
- Brush the oil over the potatoes.
- Bake uncovered for 35-40minutes, or until cooked through and crispy.
- Increase oven to 425 degrees.
- Divide the cheese between the potatoes, trying to get them in between the slices.
- Bake for 10-15 minutes, or until golden brown and bubbly.
- Top with bacon, onion slices, sour cream, and dried parsley.
- Serve immediately.