Cheesy Hasselback Potatoes Worth Every Single Calorie


The Best Potatoes

I love food. I write about food, I make food, and even when I’m not doing that, I’m probably talking about food. But what is my favorite food? After some serious thinking, I came to a conclusion…


That’s right, potatoes. In pretty much any form, they’re delicious. French fries, baked potatoes, scalloped potatoes, mashed potatoes… I could go on for days.

One of my personal favorite ways to eat potatoes is in hasselback form. Basically, it’s when you slice through the potato 3/4 of the way and stuff the openings with something.

I’d like to think of it as a baked potato but 1,000 times better… especially if it’s this recipe we came up with here. Full of cheese and bacon, I could eat these every day if that was a healthy thing to do.

How They’re Made

Anyway, by now I’m guessing you want to make them, so here’s what you’re gonna need:

  • 4 potatoes (russet or any larger potato works best)
  • 1/2 cup Italian dressing
  • 1/4 cup parmesan cheese
  • 4 oz. cheddar cheese, sliced
  • 12 bacon slices, cooked to your liking
  • fresh chives

Preheat your oven to 325 degrees F.

Wash your potatoes and slice them horizontally about 3/4 of the way through. Microwave them for 12 minutes. Then brush them with some of the Italian dressing, and bake them for 15 minutes.

Once they’re out of the oven and cool enough to handle, stuff each opening of the potato with cheese and bacon. Take the rest of your Italian dressing and mix it with parmesan, then drizzle that on top.

Bake these for a few more minutes, or until the cheese is melted, and you’re done!