Crisp, accordion-sliced potatoes are a reliable way to upgrade a standard side dish, especially when they are stuffed with melting cheese and infused with a fragrant garlic-butter baste. These loaded Hasselback potatoes rely on a clever technique using chopsticks to ensure deep, uniform cuts that turn golden and crunchy in the oven while staying tender and soft inside.

The finish comes from a dollop of zesty, herb-flecked yogurt sauce and a scattering of chewy sun-dried tomatoes and fresh scallions. It is a hearty addition to a weekend steak dinner or a standalone plate for a casual lunch, offering a satisfying mix of textures that bridges the gap between a classic baked potato and something much more indulgent.

Because the prep is straightforward, these work well whenever you want a visually impressive side without spending all your time at the stove. The combination of the garlic-garlic infusion and the cool, tangy yogurt topping provides a balanced flavor profile that holds up well against savory mains or stands strong on its own.

Read Full Story

If you love the crispy-edged, tender-centered texture of these Hasselbacks, you will likely appreciate how versatile they are for any meal. For those who want to start their day with a similar potato-focused indulgence, our hearty morning potato skillet brings the same comfort-food energy to the breakfast table. Alternatively, if you are looking to experiment with different flavor profiles while keeping the classic slicing technique, these sweet and spicy hasselback potatoes offer a sophisticated twist that pairs perfectly with roasted proteins.

Key Ingredients

Russet, Idaho or Yukon Gold potatoes: These starchy potatoes serve as the essential base for the sliced hasselback structure.
Butter: Used to create a savory garlic and herb coating that crisps the potato edges.
Garlic: Provides a pungent aromatic base for the butter mixture and the creamy topping.
Cheese: Inserted into the potato slits to create a melty, indulgent interior.
Yoghurt: Forms the cool, tangy base for the savory topping applied after baking.
Sundried tomatoes: Added as a final topping to provide a chewy texture and concentrated acidity.
Scallions: Sprinkled on top to offer a fresh, sharp bite to balance the rich potato.
Chilli flakes: Incorporated into the butter mixture to add a subtle hint of heat.

More Potato Inspiration for Your Kitchen

Parmesan crusted oven roasted potatoes offer a savory, golden crunch that makes them the perfect side dish for busy weeknight dinners.
Garlic butter steak and potatoes is a classic combination that highlights how simply prepared tubers can anchor a complete, restaurant-quality meal.
Crispy naga loaded chips are the ideal choice if you enjoy your potatoes with a significant kick of heat and a variety of bold, savory toppings.

Loaded Hasselback Potatoes

Comments: . . . Likes: . . .

Ingredients

1 kg Russet, Idaho or Yukon Gold potatoes (5-7 medium ones)5 tbsp butter or olive oil3 cloves garlic (finely minced)1 tsp salt (to taste)1/2 tsp ground black pepper (to taste)1/4 tsp chilli flakes1/4 tsp dried thyme or rosemary2 cups sliced cheese of choice (mozzarella, cheddar, etc)

Steps

Preheat oven to 200 deg C.Melt butter (if not using olive oil), add garlic, salt, black pepper, chilli flakes & dried thyme (or rosemary), mix well to combine & set aside.Scrub potatoes clean & pat dry.Place a pair of wooden chopsticks parallel on a clean work surface, place potato in between chopsticks (use chopsticks to prevent potato from rolling away & help guide the cutting process)Use a sharp knife to cut through top of potato & create 1/2 cm slits (chopsticks will prevent you from cutting all the way down)Repeat with remaining potatoes & transfer to a lined baking sheet.Brush potatoes with melted butter mixture, place slices of cheese in between the slits then brush again with melted butter mixture.Bake for 30-45 mins until potato has crispen at the edges, cheese has fully melted & potatoes are cooked through.Remove from oven & set aside.

Toppings

5 tbsp yoghurt1 tsp garlic powder1/2 tsp saltscallions (chopped)sundried tomatoes (rehydrated in hot water & finely chopped)

Steps

Combine yoghurt with garlic powder & salt, mix well & spoon on top of baked potatoes.Sprinkle with chopped sundried tomatoes & scallions (or bacon bits for non vegetarian version) & serve warm.

Source : www.instagram.com

Fooooods Team curates recipe inspiration from food creators worldwide, focusing on flavor discovery, visual appeal, and accessible home cooking ideas. More about our editorial process →