Hasselback Potatoes with Cheese

Hasselback Potatoes with Cheese

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From: EatingWell.com, October 2017

Hasselback potatoes are the perfect side dish for people who love crispy potato-chip-like slices as well as the tender interior of a baked potato. Simple to prepare, these hasselback potatoes look impressive and decadent with melted Cheddar cheese and a spinkle of paprika on top.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 4 medium Yukon Gold potatoes (6 to 7 ounces each)
  • Olive oil cooking spray
  • ¼ teaspoon salt plus ⅛ teaspoon, divided
  • ½ teaspoon ground pepper, divided
  • ½ cup shredded Cheddar cheese
  • ½ teaspoon paprika
  • ½ teaspoon chopped fresh thyme or ¼ teaspoon dried


  • Prep

  • Ready In

  1. Preheat oven to 425°F.
  2. Make crosswise cuts every ⅛ to ¼ inch along each potato, slicing almost to the bottom to the bottom but not all the way through. Place the potatoes in an 8-inch-square baking dish and coat with cooking spray. Sprinkle with ¼ teaspoon each salt and pepper.
  3. Bake the potatoes until the cuts begin to separate, 25 to 30 minutes. Remove from the oven, spray cooking spray into the opened cuts and season into the cuts with the remaining ⅛ teaspoon salt and ¼ teaspoon pepper. Return to the oven and bake until the potatoes are tender, 35 to 40 minutes more.
  4. Remove from the oven; sprinkle cheese into the cuts (some cuts may not be filled) and season with paprika. Return to the oven and bake until the cheese is just melted, 3 to 4 minutes. Serve topped with thyme.
  • To make ahead: Prepare through Step 3 up to 1 hour ahead; finish with Step 4 just before serving.

Nutrition information

  • Serving size: 1 potato
  • Per serving: 197 calories; 5 g fat(3 g sat); 2 g fiber; 31 g carbohydrates; 7 g protein; 4 mcg folate; 14 mg cholesterol; 0 g sugars; 0 g added sugars; 323 IU vitamin A; 0 mg vitamin C; 103 mg calcium; 0 mg iron; 311 mg sodium; 953 mg potassium
  • Carbohydrate Servings: 2

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