Crispy Loaded Hasselback Potato Bites Recipe 425

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CRISPY LOADED HASSELBACK POTATO BITES RECIPE - (4.2/5)



Crispy Loaded Hasselback Potato Bites Recipe - (4.2/5) image

Provided by XrayKim

Number Of Ingredients 8

TOPPING:
1 pound red or Yukon baking potatoes
Olive oil
Kosher salt
Sliced cheese your choice, cut into small squares
Light sour cream
Cooked bacon, chopped
Sliced green onions

Steps:

  • Preheat oven to 400°F. Line a large baking sheet with aluminum foil. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Place potatoes on baking sheet. Rub with olive oil and sprinkle with salt. Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted. Let cool 10 minutes before topping with sour cream, bacon and green onions, or your desired toppings. Serve warm or at room temperature. Enjoy!

LOADED HASSELBACK POTATO RECIPE BY TASTY



Loaded Hasselback Potato Recipe by Tasty image

Here's what you need: chopsticks, medium potatoes, butter, salt, pepper, cheddar cheeses, sour cream, bacon, green onion

Provided by Alvin Zhou

Categories     Sides

Yield 2 servings

Number Of Ingredients 9

2 chopsticks
2 medium potatoes
2 tablespoons butter, melted
salt, to taste
pepper, to taste
6 cheddar cheeses, slices, cut into 1-inch squares
¼ cup sour cream
2 slices bacon, cooked and crumbled
2 tablespoons green onion, sliced

Steps:

  • Preheat oven to 425°F (220°C).
  • Lay 2 chopsticks about 2-3 inches apart on a cutting board.
  • Place a potato lengthwise between the chopsticks, making sure the potato touches the cutting board.
  • Make ¼-inch slices across the potato, making sure you do not cut through the bottom of the potato. The chopsticks will help serve as a bumper of sorts to prevent this from happening. Repeat with the second potato.
  • Transfer the potatoes to a baking sheet lined with parchment paper, then brush the butter evenly on both of the potatoes.
  • Sprinkle a bit of salt and pepper on top of the potatoes, then bake for about 30 minutes until the slices of each potato have started to separate and crisp up. To have a better separation between the slices, pull the slices apart before they are baked.
  • Remove the potatoes and lower the oven heat to 350°F (180°C).
  • Place a square of cheddar cheese in between the slits in the potatoes, then return to the oven and bake for about 10 minutes, until the cheese is melted and starting to bubble.
  • Garnish each potato with a dollop of sour cream, bacon, and green onions.
  • Serve and enjoy!

Nutrition Facts : Calories 974 calories, Carbohydrate 42 grams, Fat 69 grams, Fiber 3 grams, Protein 46 grams, Sugar 12 grams

BAKED HASSELBACK POTATOES



Baked Hasselback Potatoes image

These baked hasselback potatoes don't need a lot of toppings to make them wonderful. Simple, yet fancy.

Provided by Carol Castellucci Miller

Categories     Side Dish     Potato Side Dish Recipes     Baked Potato Recipes

Time 1h5m

Yield 4

Number Of Ingredients 7

4 medium potatoes
3 tablespoons olive oil
4 cloves garlic, thinly sliced
1 pinch smoked paprika
salt to taste
2 tablespoons grated Parmesan cheese, or more to taste
2 teaspoons chopped fresh chives, or to taste

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Place a potato between 2 wooden spoons. Slice potato crosswise at 1/8-inch intervals, cutting until you hit the spoon handles, being careful not to cut all the way through. Repeat with remaining potatoes and transfer to a baking sheet.
  • Combine olive oil, garlic, paprika, and salt in a small bowl. Brush mixture over the top and in between the slits of potatoes.
  • Bake in the preheated oven until potatoes have fanned out a bit, and are cooked through on the insides but a bit crispy on the outsides, about 45 minutes. Sprinkle 2 tablespoons Parmesan cheese over top and bake until melted, 2 to 3 minutes.
  • Garnish with additional Parmesan and chives.

Nutrition Facts : Calories 269.6 calories, Carbohydrate 38.5 g, Cholesterol 2.2 mg, Fat 11.1 g, Fiber 4.8 g, Protein 5.5 g, SaturatedFat 1.9 g, Sodium 51.8 mg, Sugar 1.7 g

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