These Cheesy Hasselback Potatoes are our all-time regular potato recipe to make! This earns a repeat any type of potatoes in our house (are there homes that don’t!?) but they get major bonus points if they’re STUFFED with cheese!

You will be completely obsessed with these because they are unfussy to make and will be a huge hit on your dinner table. They are sliced in such a way that will most certainly impress your family and guests! But not only do they look unique and fun but they are truly flavorful and pair well with almost anything.

Another fun potato recipe to check out are these accordion potatoes!

Why straightforward to crave this method

They taste notable: These hasselback potatoes might be popular because of their visual appeal, but they also have the dependable taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
Straightforward to make: They may look complicated but you’ll be surprised by how unfussy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Only a handful of simple ingredients is all you need to whip up a fancy-looking but oh so straightforward side! Here’s what’s needed to cook this hasselback potato recipe:

Potatoes. I truly love this method with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
Cheese. I used cheddar cheese on the inside and a little parmesan on top.
For topping. WORTH KEEPING these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How for this dish

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually unfussy! It takes simply a little bit of extra time to make the cuts, but it’s entirely worth it. Here’s how:

Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make quite thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a quite sharp knife will make this easier.
Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually genuinely like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
Change the flavor. Experiment with different flavorings and seasonings. Some good options are chili powder, Italian seasoning and ranch seasoning.
Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other go-to toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Storage recommendations

Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

That’s it for today! I’m excited to see more of you making this dish because it’s seriously unfussy and WORTH THE POT! if you do make it, PLEASE tag my on Instagram @!