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Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes are a delightful twist on the classic baked potato, offering crispy edges and a soft interior with melted cheese on top.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the potatoes
  • 6 medium Yukon Gold or small russet potatoes Use Yukon Gold or russets for best texture.
For the seasoning
  • 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
For the cheese topping
  • 1/2 cup shredded sharp cheddar cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley or chives For garnish.

Method
 

Preparation
  1. Wash and scrub the potatoes well. Pat them dry.
  2. Using a sharp knife, make thin slices across each potato, stopping about 1/4 inch from the bottom.
Seasoning and Cooking
  1. In a small bowl, whisk together melted butter, olive oil, minced garlic, Italian seasoning, smoked paprika, salt, and black pepper.
  2. Place the potatoes in the crockpot and brush the seasoned butter mixture over each potato, working a little between the slices.
  3. Cover and cook on LOW for 6–7 hours or HIGH for 4–5 hours until tender when pierced with a fork.
  4. During the last 20–30 minutes of cooking, sprinkle cheddar and Parmesan over the potatoes and cover again to let the cheese melt.
Serving
  1. Carefully transfer potatoes to a serving dish, sprinkle with parsley or chives, and spoon any remaining seasoned butter over the top before serving.

Notes

Use a wooden spoon or chopstick beside the potato while slicing to prevent cutting all the way through. Experiment with different cheeses or add bacon bits or sautéed onions for extra flavor. For a spicy kick, add crushed red pepper flakes to the seasoned butter mixture.