Cheesy Hasselback Potatoes
Cheesy Hasselback Potatoes are a delightful twist on the classic baked potato. With crispy edges, soft interiors, and a generous layer of melted cheese, these potatoes offer an irresistible combination of flavor and texture. Perfect as a side dish for any meal, they are sure to impress your family and friends.
Why Make This Recipe
Making Cheesy Hasselback Potatoes is an excellent choice for several reasons. First, they look stunning when served, making your dish feel more special. Second, they are easy to prepare, with minimal active cooking time. Lastly, the cheese and herbs enhance the natural flavor of the potatoes, creating a delicious side that complements a variety of main courses.
How to Make Cheesy Hasselback Potatoes
To prepare Cheesy Hasselback Potatoes, follow these simple steps.
Ingredients:
- 6 medium Yukon Gold or small russet potatoes
- 3 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon smoked paprika
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup shredded sharp cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or chives
Directions:
- Wash and scrub the potatoes well. Pat them dry.
- Using a sharp knife, make thin slices across each potato. Stop about 1/4 inch from the bottom so the potato stays intact.
- In a small bowl, whisk together the melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
- Place the potatoes in the crockpot. Brush the seasoned butter mixture generously over each potato, working a little between the slices where possible.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours until the potatoes are tender when pierced with a fork.
- During the last 20–30 minutes of cooking, sprinkle the cheddar and Parmesan over the potatoes. Cover again and let the cheese melt.
- Carefully transfer the potatoes to a serving dish and sprinkle with fresh parsley or chives. Spoon any remaining seasoned butter from the crockpot over the top before serving.
How to Serve Cheesy Hasselback Potatoes
Serve Cheesy Hasselback Potatoes as a stunning side dish with your favorite protein, such as grilled chicken, steak, or fish. They also pair well with salads and roasted vegetables, making for a balanced meal.
How to Store Cheesy Hasselback Potatoes
Store any leftover Cheesy Hasselback Potatoes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) until warmed through.
Tips to Make Cheesy Hasselback Potatoes
- Use a wooden spoon or chopstick beside the potato while slicing to prevent cutting all the way through.
- Experiment with different cheeses to find your favorite combination.
- Add cooked bacon bits or sautéed onions for extra flavor.
Variation
For a spicy kick, try adding some crushed red pepper flakes to the seasoned butter mixture. You can also replace the herbs with your favorite seasoning blend.
FAQs
Q: Can I use other types of potatoes?
A: Yes, you can use different types of potatoes, but Yukon Gold or russets work best for this recipe due to their texture.
Q: Can I make these potatoes ahead of time?
A: Yes, you can prepare the potatoes and the seasoned butter mixture in advance. Store them in the refrigerator, and then cook them on the day you’d like to serve them.
Q: What can I add to the potatoes for extra flavor?
A: You can add various toppings like crispy bacon, sour cream, or a drizzle of ranch dressing before serving for added flavor.
Cheesy Hasselback Potatoes
Ingredients
Method
- Wash and scrub the potatoes well. Pat them dry.
- Using a sharp knife, make thin slices across each potato, stopping about 1/4 inch from the bottom.
- In a small bowl, whisk together melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
- Place the potatoes in the crockpot and brush the seasoned butter mixture over each potato, working a little between the slices.
- Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours until tender when pierced with a fork.
- During the last 20–30 minutes of cooking, sprinkle cheddar and Parmesan over the potatoes and cover again to let the cheese melt.
- Carefully transfer potatoes to a serving dish, sprinkle with parsley or chives, and spoon any remaining seasoned butter over the top before serving.
