Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
- 4 - 6 Medium Sized Russet Potatoes
- 1 Stick Butter melted
- 1/3 Cup Olive Oil
- 4 Cloves Fresh Garlic minced
- 1 Tbs. Chopped Fresh Parsley
- Salt & Pepper
- slices Cheddar Cheese- enough to fill potatoes between slices
- 1/2 Cup Parmesan Cheese grated
- Sour Cream
- Chopped Chives and/or Green Onions
- Bacon Bits
- Other favorite toppings
- Pre-heat oven to 450° F.
- Line baking sheet with parchment paper.
- Scrub each potato very well. Make sure it's clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
- Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
- Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
- Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
- Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes.
- Remove from oven and cool about 5 minutes.
- Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.
- Bake in the oven until the cheese melts.
- Move to serving dishes and top with desired toppings.