Bacon-Filled Hasselback Potatoes

 

Bacon-Filled Hasselback Potatoes: Crispy, Savory, and Utterly Irresistible

Hasselback potatoes have been a beloved culinary gem for decades, celebrated for their unique fan-like shape, crispy edges, and tender interiors. This Swedish-origin dish transforms a simple baked potato into an elegant and texturally exciting side. But what if we could take this concept to the next level? Enter Bacon-Filled Hasselback Potatoes — an irresistible fusion of crispy potato slices layered with smoky bacon and melted cheese, making them perfect for any occasion, from weeknight dinners to festive gatherings.

In this comprehensive recipe, you’ll learn everything about this hearty dish:

• The origin and appeal of Hasselback potatoes

• Why bacon is the perfect partner for potatoes

• How to prepare the perfect Hasselback cut

• Tips for stuffing and baking these potatoes to crispy perfection

• Ingredient alternatives and creative variations

• Serving suggestions and storage advice

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The History and Charm of Hasselback Potatoes

Hasselback potatoes originated in Sweden in the 1950s at the Hasselbacken restaurant in Stockholm. The technique involves thinly slicing potatoes without cutting all the way through, creating a fan-like effect that crisps beautifully during baking. This method maximizes surface area for butter, oil, or seasonings to penetrate, resulting in a texture combination that’s crispy on the outside and tender on the inside.

The visual appeal and contrasting textures have made Hasselback potatoes a favorite side dish worldwide. Adding bacon and cheese stuffing only elevates this dish to the realm of comfort food decadence.

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Why Bacon?

Bacon brings several advantages to this dish:

• Flavor: The smoky, salty richness complements the mild earthiness of the potato.

• Texture: Crispy bacon bits contrast with tender potato flesh.

• Fat: Bacon fat adds moisture and enhances browning.

• Umami: Bacon’s savory depth deepens the overall taste profile.

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Ingredients: What You’ll Need

Potatoes and Bacon Base

• 4 large russet or Yukon gold potatoes (russets give fluffier insides, Yukon gold are creamier)

• 8–10 slices thick-cut bacon (or more depending on how loaded you want them)

• 1 cup shredded cheese (cheddar, mozzarella, or your favorite melting cheese)

• 4 tbsp unsalted butter, melted

• 2 tbsp olive oil

Seasonings and Add-Ons

• 1 tsp garlic powder

• 1 tsp smoked paprika (optional for smoky warmth)

• Salt and freshly ground black pepper, to taste

• Fresh herbs for garnish (chives, parsley, or thyme)

Optional Fillings

• Thinly sliced green onions or scallions

• Diced jalapeños for heat

• Sour cream for serving

• Crumbled blue cheese or feta for tang

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Equipment Needed

• Sharp chef’s knife

• Cutting board

• Wooden spoon or chopsticks (to help with Hasselback cuts)

• Baking sheet or roasting pan

• Aluminum foil (optional)

• Pastry brush for butter/oil

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Step-by-Step Guide: How to Make Bacon-Filled Hasselback Potatoes

Step 1: Choose and Prepare Your Potatoes

1. Select large, firm potatoes with smooth skin and minimal blemishes. Russets work best for their fluffy texture.

2. Wash potatoes thoroughly and dry completely.

3. Patience and a steady hand are key for the signature Hasselback cuts!

Step 2: The Hasselback Cut

1. Place a potato on a cutting board.

2. Lay wooden chopsticks or the handles of two wooden spoons on either side of the potato to act as guides and prevent the knife from slicing all the way through.

3. Using a sharp knife, make thin, evenly spaced slices about 1/8 to 1/4 inch apart, slicing downward but stopping before reaching the bottom (about ¼ inch left intact). The potato should hold together but fan out like an accordion.

4. Repeat for all potatoes.

Step 3: Parboil the Potatoes (Optional but Recommended)

1. To ensure soft interiors, place potatoes in a large pot and cover with cold water.

2. Bring to a boil and simmer for 5–7 minutes until just slightly tender (but not cooked through).

3. Drain and let dry completely before moving to the next step.

Step 4: Prepare the Bacon

1. Cook the bacon in a skillet over medium heat until partially cooked but still pliable (about 3–4 minutes). We want it cooked but not crispy since it will finish baking inside the potatoes.

2. Drain on paper towels and chop into small bits or strips.

Step 5: Stuff the Potatoes

1. Carefully fan out the slices on each potato.

2. Brush each potato generously with melted butter and olive oil, making sure to get some between the slices.

3. Sprinkle garlic powder, smoked paprika, salt, and pepper evenly over the potatoes.

4. Stuff bacon bits into each gap between slices, distributing evenly.

5. Sprinkle shredded cheese generously over and between the slices.

Step 6: Bake to Perfection

1. Preheat your oven to 425°F (220°C).

2. Place the stuffed potatoes on a baking sheet lined with parchment or foil for easier cleanup.

3. Bake uncovered for 45–60 minutes, basting with remaining butter/oil mixture every 15 minutes for extra crispiness and moisture.

4. The potatoes should be golden and crispy on the edges, tender inside, with melted cheese bubbling around the bacon.

Step 7: Garnish and Serve

1. Remove from oven and let cool slightly.

2. Garnish with freshly chopped herbs like chives or parsley for a fresh contrast.

3. Serve with dollops of sour cream or your favorite dipping sauce.

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Tips and Tricks for Success

• Uniform cuts: Try to slice as evenly as possible to ensure uniform cooking.

• Wooden guides: Always use chopsticks or spoon handles as a safety guard to avoid cutting through the bottom.

• Don’t overstuff: Bacon and cheese should be generous but not so much that slices separate completely.

• Parboiling: This step helps cook the potatoes evenly and tenderly. If skipped, bake longer or lower temperature slightly.

• Butter and oil: A combo of both adds flavor and helps achieve crispy skin and edges.

• Basting: Periodically brushing with butter keeps potatoes moist and flavorful.

• Use thick-cut bacon: It holds up better in baking and adds more texture.

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Variations on Bacon-Filled Hasselback Potatoes

1. Cheesy Herb Explosion

Add a mixture of Parmesan, cheddar, and fresh herbs inside the slits with bacon for an ultra-cheesy, aromatic finish.

2. Spicy Jalapeño Bacon

Add diced jalapeños between slices for a spicy kick that balances the richness.

3. Loaded Potato Style

Top with sour cream, chives, crumbled bacon, and shredded cheese after baking for a loaded baked potato experience.

4. BBQ Bacon Hasselback

Use BBQ sauce brushed between slices and mix pulled pork with bacon for a smoky southern vibe.

5. Vegetarian Version

Skip the bacon and stuff with caramelized onions, mushrooms, and cheese for a vegetarian-friendly alternative.

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Serving Suggestions

• Serve these potatoes alongside grilled meats, roasted chicken, or burgers.

• Pair with a crisp green salad or roasted vegetables for a balanced meal.

• A fresh coleslaw or pickled vegetable side can cut through the richness nicely.

• For parties, cut the potatoes into bite-sized pieces for easy finger food.

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Storing and Reheating Leftovers

• Leftover potatoes store well in an airtight container in the refrigerator for up to 3 days.

• Reheat in a 375°F (190°C) oven for 15–20 minutes until warmed through and crispy again. Avoid microwaving to prevent sogginess.

• Leftover bacon filling can be saved and used in scrambled eggs, salads, or pasta dishes.

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Nutritional Information (Approximate)

• Calories: 350–450 per potato (depending on size and cheese amount)

• Fat: High due to bacon and butter; balanced with protein from cheese and bacon

• Carbohydrates: Moderate; potatoes are the primary source

• Protein: Moderate thanks to bacon and cheese

• Vitamins/Minerals: Potatoes provide potassium and vitamin C; herbs add antioxidants

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Troubleshooting Common Issues

• Potatoes not tender: Parboil or increase baking time; cover loosely with foil to prevent over-browning.

• Soggy edges: Ensure potatoes are dry before baking and don’t overcrowd the pan.

• Bacon chewy or burnt: Partially cook before stuffing and watch baking time closely.

• Cheese doesn’t melt well: Use good melting cheeses like cheddar or mozzarella.

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Final Thoughts

Bacon-filled Hasselback potatoes take a simple baked potato and turn it into a gourmet experience full of layers of crispy, cheesy, smoky goodness. They’re perfect for impressing guests, elevating a weeknight meal, or adding flair to holiday tables. The technique is straightforward but rewarding, combining beautiful presentation with incredible flavor and texture.

Try this recipe and watch these potatoes disappear fast. Need help with printable instructions or pairing ideas? Just ask!