Loading…

The first thing you notice is the sound: little potato edges crackling against the hot pan while the centers turn soft enough for a knife to slip through. Then the cheddar melts into the ridges, and the bacon and scallions make each bite feel like a loaded potato without needing a fork and knife. These Crispy Loaded Hasselback Potato Bites are easy to pass around, but they’re also substantial enough to serve as a side dish.

Baby Yukon Gold potatoes are a good fit because they stay creamy in the middle while the thin cuts give the outside plenty of edges to brown. I keep the toppings simple: sharp cheddar for a little bite, crisp bacon, fresh scallions, and sour cream served on the side. That last detail matters; the cool sour cream stays thick instead of warming in the oven.

The potatoes go into the oven first, so there’s time to cook the bacon while they roast. Once the cheese melts, the rest comes together quickly: crumbled bacon, a scatter of scallions, and a bowl of sour cream beside a tray of crisp-edged, tender potato bites.

Why the Potato Slices Need to Stay Attached at the Bottom

Hasselback cuts give these little potatoes more surface area than a whole roast potato, but the cuts shouldn’t turn them into separate slices. Leaving a narrow band intact at the bottom keeps each potato together as you move it and gives it a stable flat side for the baking sheet. The result is still easy to pick up, even after the cuts open a little in the oven.

That structure also gives the toppings somewhere to settle. The ridges catch melted cheddar, while the outside edges get direct heat and turn golden. Cut all the way through and the pieces can spread apart, which makes them harder to serve as neat bites. A thin, even set of slices is the sweet spot: enough openings for crisp edges, with the base holding everything together.

Trimming one side before slicing isn’t just a tidy-looking detail. It creates the flat base that helps each potato sit steadily cut-side down on the pan, rather than rolling onto a rounded side. That contact also gives the surface a chance to brown as the center becomes tender.

What the Potatoes, Cheddar, and Toppings Each Bring

• Baby Yukon Gold potatoes — Their creamy centers balance the crisp edges, and their small size makes them easy to serve as individual bites. Baby red potatoes work with the same cutting and roasting method; expect a slightly firmer texture and a less buttery taste.
• Olive oil — It coats the cut surfaces and helps them brown in the oven. Avocado oil is a straightforward substitute in the same amount if you prefer its more neutral taste.
• Sharp cheddar — Its pronounced flavor stands up to the potato and bacon. Monterey Jack melts smoothly but tastes milder; use the same volume if you want a gentler, stretchier cheese layer. Freshly shredded cheese usually melts more evenly than pre-shredded cheese.
• Bacon — Crisp bacon adds smoky, salty crunch against the soft centers. Turkey bacon can replace it; cook it until crisp, following the timing on its package rather than assuming it will brown exactly like pork bacon.
• Sour cream and scallions — Sour cream brings a cool, tangy contrast, and the scallions add a fresh onion note. Plain Greek yogurt can replace sour cream in the same amount, though it’s thicker and tangier. Finely snipped chives can stand in for scallions, with a milder finish.

From Stable Hasselback Cuts to Crisp, Cheesy Bites

Make the Flat Base and Even Slices

Heat the oven to 425°F with a rack in the upper-middle position. Trim a thin slice from one side of each potato so it has a flat base. Cut crosswise slices about 1/8 inch apart, stopping about 1/4 inch from the bottom so each potato stays connected.

Toss the potatoes with the olive oil, kosher salt, and black pepper. Keep the cuts intact as you turn them through the oil. If a potato is cut all the way through, it can still roast, but it won’t keep the same hasselback shape.

Roast Until the Edges Brown

Arrange the potatoes flat-side down on a rimmed 13×18-inch baking sheet. Roast for 40 to 50 minutes. Look for golden, crisp edges, and check the center with a knife; it should slide in easily.

Use both cues rather than relying on color alone. If the edges look ready but the center still feels firm, give the potatoes more time in the oven. The small potatoes may vary a little in size, so check a few of the largest ones.

Cook the Bacon While the Potatoes Roast

Set a skillet over medium heat and cook the bacon for 8 to 10 minutes, turning it as needed. You’re looking for crisp slices, not soft strips that will disappear among the potato ridges. Drain the cooked bacon on paper towels, then crumble it once it’s cool enough to handle.

Keep an eye on the skillet near the end; bacon can go from crisp to too dark quickly. If the potatoes finish first, leave them on the baking sheet while you finish the bacon, rather than adding the cheese before it’s ready.

Melt the Cheddar and Finish the Tray

Sprinkle the roasted potatoes with the shredded cheddar and return the pan to the oven for 3 to 5 minutes, just until the cheese melts. The cheese should cling to the tops without turning deeply browned. Add the crumbled bacon and sliced scallions after the pan comes out.

Serve the sour cream alongside the hot potatoes. Keeping it out of the oven preserves its cool, creamy texture, and it’s easy for everyone to add as much as they like.

Simple Changes for Different Tastes and Dietary Needs

Questions That Come Up With Hasselback Potato Bites

Crispy Loaded Hasselback Potato Bites

Crispy loaded Hasselback potato bites roast until golden with crisp edges and tender centers, then get topped with melted sharp cheddar, bacon, and scallions. Serve them with sour cream for a crowd-friendly appetizer or side dish.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Appetizer

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the potato bites

• 2 lb Yukon Gold potatoes baby, scrubbed and dried
• 3 tbsp olive oil
• 1 tsp kosher salt
• 0.25 tsp black pepper

For the toppings

• 4 bacon slices
• 1 cup sharp cheddar cheese shredded
• 0.5 cup sour cream
• 2 scallions thinly sliced

Equipment

• 1 rimmed 13x18-inch baking sheet
• 1 Skillet

Method

 

Roast the potatoes

1. Heat the oven to 425°F.
2. Set a rack in the upper-middle position.
3. Trim a thin slice from one side of each potato to make a flat base.
4. Cut crosswise slices about 1/8 inch apart, stopping about 1/4 inch from the bottom.
5. Toss the potatoes with the olive oil, kosher salt, and black pepper.
6. Arrange the potatoes flat-side down on a rimmed 13x18-inch baking sheet.
7. Roast for 40 to 50 minutes, until the potatoes are golden and crisp at the edges and a knife slides easily into the centers.

Cook and add the toppings

1. While the potatoes roast, cook the bacon in a skillet over medium heat for 8 to 10 minutes, turning as needed, until crisp.
2. Drain the bacon on paper towels.
3. Crumble the bacon.
4. Sprinkle the potatoes with the shredded sharp cheddar cheese.
5. Return the potatoes to the oven for 3 to 5 minutes, until the cheese is melted.
6. Top the potatoes with the bacon and thinly sliced scallions.
7. Serve with the sour cream.

Notes

For the crispest edges, dry the potatoes well before seasoning. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and toppings can lose their texture. For a dairy-free option, use dairy-free cheddar and sour cream.