Print Options:

Cheddar and Bacon Mini Hasselback Potatoes





Yields
Serves 8 to 10



Total Time
1 hr 30 mins

Slicing potatoes Hasselback-style makes them extra tender, and melting grated cheddar cheese on top means these one-bite appetizers are perfect for your game-day gathering. Be sure to scrape up the crisp melted cheese in the pan!

 2 pounds red thin-skinned potatoes (about 2 in. long)
 2 tablespoons olive oil
 1 teaspoon kosher salt
 1/2 teaspoon pepper
 2 cups shredded sharp cheddar cheese
 1/2 cup whole-milk Greek yogurt or sour cream
 1/4 cup crumbled cooked bacon (in small pieces, from about 3/4 lb. bacon)
 2 tablespoons chopped chives
Step 1
1

Make crosswise cuts 1/8 in. apart across each potato, down to 1/4 in. from bottom. (For easy slicing, set a potato between two parallel rulers or dowels.) Preheat oven to 425°.

Step 2
2

In a large bowl, coat potatoes with oil and sprinkle with salt and pepper. Place potatoes cut side up in a 9- by 13-in. baking pan. Bake until potatoes are tender when pierced, about 45 minutes (check the biggest one to be sure they're all tender). Let stand 5 to 10 minutes until cool enough to handle.

Step 3
3

Sprinkle cheese over potatoes, pushing it into cuts, then bake until cheese is melted, 5 to 10 minutes. Transfer potatoes to a platter and let cool for a few minutes. If you like, return pan with cheese to oven and bake until cheese is crisp, about 10 minutes.

Step 4
4

Top each potato with a small dollop of yogurt, then sprinkle potatoes and platter with bacon and chives.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 317Calories from Fat 166
% Daily Value *
Total Fat 19g30%

Saturated Fat 7.5g38%
Cholesterol 51mg17%
Sodium 702mg30%
Total Carbohydrate 21g8%

Dietary Fiber 1.9g8%
Protein 17g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.