Wash each potato and pat them fry with paper towels. Use a sharp knife to thinly slice the potato about 3/4 of the way through so the potato is still intact.
Place the potatoes on a baking sheet and set aside.
In a small bowl, melt the butter. Whisk the butter together with the salt and pepper. Use a pastry brush to coat each potato in butter.
Cook the potatoes for 50 minutes. After 50 minutes, top each potato in cheese. Cook the hasselback potatoes for an additional 5 minutes, or until the cheese is bubbly.
Top each potato with sour cream and bacon bits.
Serve and enjoy!
Notes
These potatoes are best served fresh. I don’t recommend holding on to your leftovers because you will lose the crispness of the potato and the gooeyness of the cheese.
Changing the cheese is a fun and easy way to customize this recipe. You can switch things up by using pepper Jack or Colby jack in addition to cheddar cheese.
The spice mix is another easy way to customize this recipe. You can add/ change the flavor of these potatoes by using garlic powder, red pepper flakes, or Italian seasoning.
You can serve these hasselback potatoes with a hearty protein like grilled chicken, steak, pulled pork, etc.
Thinly slicing the potato allows the butter to seep through the whole potato, making it nice and crispy.
Other toppings you can add to these potatoes include green onion, olives, white onion, and cottage cheese.