These little potatoes are an incredible treat! And by “treat” I mean, no dietician in the world would say, “Hey, girl. You should eat these three times a week.”
Why? Because they’re loaded with cheese and bacon and then finished with big ole dollops of sour cream.
But, before I go too far into the explanation about how delicious these potatoes are, let’s just admire their diminutive size. These things are freaking adorable!
Now that I’ve admired them raw, let’s talk about how great these potatoes are coming out of the oven. These baby potatoes are definitely “celebration” food. And they do feel like something you’d bust out on a special night. However, they do take some time to prepare before popping the cork on the bubbly. But they’re a fun type of food to prep. Just break out the chopsticks and put on that new album or podcast you’ve been meaning to stream.
And in case you just read that last line and were like, “What in the world is she blithering about?” It wasn’t just a series of typos.
Chopsticks are your best friend while making Hasselback potatoes! If you put them next to the potato while you’re slicing them, the chopstick is a barrier from cutting the potato all the way through. Because what you’re looking for are fun fans of potatoes, not sliced potatoes. That way you can stuff the potatoes with cheese for melty goodness. Bonus: The cheese also slowly melts out becoming a crispy frico on the bottom of the pan.
Like I said, these potatoes are celebratory!
So, grab your phone and start streaming something. Because, you’re dining like royalty tonight.
Baby Hasselback Potatoes with Cheddar and Bacon
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.
