Loaded Mini Hasselback Potatoes
By Marge Perry & David Bonom
Hasselback potatoes not only look great—those slits in the surface allow more of the skin to crisp, while leaving the inside of the spud soft and creamy. We took our two favorite ways of making and eating potatoes and combined them into one incredible dish: we topped these perfectly roasted Hasselbacks with sour cream, bacon, cheese and scallions.
This Mini Potato Recipe is a Bite-Sized Delight
Loaded Mini Hasselback Potatoes are a delightful side dish that brings a touch of elegance to any meal. These small potatoes are sliced thinly, creating a beautiful fan effect that allows the flavors of melted cheese, crispy bacon, and fresh herbs to permeate each piece. You can make these delicious potatoes for family gatherings, holiday feasts, dinner parties, or even dinner at home. They can also be a fun addition to a weekend barbecue or a game day snack, offering loaded flavor and crispy texture with every bite.
Pair these loaded mini hasselback potatoes with a juicy grilled steak, roasted chicken, or a fresh garden salad for a well-rounded meal. If you don’t have Yukon gold potatoes, you can use red or white potatoes. Baking these potatoes with the Anolon Advanced Bakeware 10" x 15" Crisper Pan ensures even cooking and perfect crispiness. The crisper pan's design allows for optimal air circulation, ensuring that each potato is golden and crispy on the outside while remaining tender on the inside, enhancing the overall taste and presentation. For those looking to explore alternative toppings for Loaded Mini Hasselback Potatoes, the possibilities are endless. Consider adding a gourmet twist with crumbled blue cheese and a drizzle of honey for a sweet and savory combination.
For a Mediterranean flair, top the potatoes with feta cheese, chopped olives, sun-dried tomatoes, and a sprinkle of oregano. If you're in the mood for something spicy, try a blend of pepper jack cheese, sliced jalapeños, and a dollop of sour cream mixed with hot sauce. Vegetarians can enjoy a delightful mix of caramelized onions, sautéed mushrooms, and shredded Gruyère cheese. These recipe variations not only cater to different tastes but also add a unique touch to the classic mini potato recipe, ensuring there's something for everyone to enjoy.
- Yield:
4-6 Servings
- Cuisine:
American
- Course:
Appetizer
Ingredients
- 12 small Yukon gold potatoes, about 2 1/4-2 1/2-inches long, 2 pounds, scrubbed
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3 slices crisp cooked bacon, chopped
- 1/2 cup+ 2 tablespoons shredded sharp cheddar cheese
- 1/2 cup sour cream
- 1 scallion, chopped
Directions
- Preheat the oven to 425°F.
- Cut slices across the potato, every 1/4-inch, that go nearly to—but not through—the bottom. Brush the potatoes with the oil then season with the oregano, thyme, salt and pepper. Arrange in a single layer on a Anolon Advanced Bakeware 10" x 15" Crisper Pan.
- Bake the potatoes for 30 minutes. At this point, the layers will start separating, Remove pan from the oven and gently nudge slices to help them separate if necessary. Return to the oven and bake 8-10 minutes longer, until the potatoes are crispy on the edges and easily pierced in the centers with the tip of a sharp knife. Sprinkle the tops of the potatoes with 1/2 cup of the cheese and bake until melted, about 5 minutes longer.
- Remove the potatoes from the oven and let them stand 5 minutes. Top each with sour cream, bacon, scallion and the remaining 2 tablespoons cheese. Serve warm or at room temperature.