Loaded Hasselback Potatoes
Elevate classic baked potatoes with melty cheese and sour cream, perfect for family dinners or gatherings.
Ingredients
Potatoes
- 4 medium medium-sized russet potatoes Choose similar-sized potatoes for even cooking.
Seasoning and Oil
- ¼ cup olive oil For brushing the potatoes.
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings
- 1 cup shredded cheese (cheddar or your choice) For melting on top in the last 10 minutes.
- ½ cup sour cream For topping the baked potatoes.
- Chives or green onions for garnish
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and dry the potatoes thoroughly. Use a sharp knife to make deep cuts in the potatoes, about 1/8 inch apart, without cutting all the way through.
- Brush the potatoes with olive oil and sprinkle with garlic powder, paprika, salt, and pepper, making sure to get the seasoning in between the cuts.
Baking
- Place the potatoes on a baking sheet and bake for 45-50 minutes, or until crispy and tender.
- In the last 10 minutes of baking, sprinkle the cheese over the potatoes and return to the oven until melted.
Serving
- Once out of the oven, top with sour cream and garnish with chives or green onions. Serve warm.
Notes
For even cooking, choose potatoes that are similar in size. Use a wooden spoon or chopsticks to guide your knife when slicing the potatoes to prevent cutting all the way through. Experiment with different toppings like crispy bacon bits, fresh herbs, or jalapeños for extra flavor.