Cheesy Hasselback Potatoes with Crispy Edges

These cheesy hasselback potatoes are creamy on the inside, crisp and golden on the outside, and filled with melted cheddar cheese in every sliced layer.

If you love baked potatoes but want something that feels a little more special, this hasselback potatoes recipe is a delicious upgrade. The thin cuts help the edges crisp beautifully while the center stays soft, fluffy, and tender.

Cheesy, Crispy Hasselback Potatoes

Hasselback potatoes look impressive, but they are surprisingly simple to make. Each potato is sliced almost all the way through, brushed with a buttery oil mixture, baked until crisp, and then finished with cheddar cheese tucked into the cuts.

The result is a side dish that feels restaurant-worthy without requiring complicated ingredients or difficult techniques. Serve these cheesy hasselback potatoes with dinner, bring them out for a holiday meal, or make them when you want a baked potato with extra texture and flavor.

This recipe can be prepared in the oven or in the air fryer. Both methods create tender potatoes with crispy edges, and both work well with the same toppings: seasoned sour cream, green onions, extra cheese, or any of your favorite baked potato additions.

Featured Ingredients

• Russet potatoes: Russet potatoes are ideal for hasselback potatoes because they bake up fluffy inside while the skin and edges become crisp.
• Olive oil: Olive oil helps the potatoes brown and gives the sliced edges a crisp texture.
• Butter: Melted butter adds rich flavor and helps the potatoes develop a golden exterior.
• Cheddar cheese: Cheddar melts beautifully into the potato slices and adds sharp, savory flavor.
• Green onions: Thinly sliced green onions bring freshness and a mild onion flavor that balances the richness.
• Sour cream: Sour cream gives the topping a cool, creamy finish that pairs perfectly with hot baked potatoes.
• Lawry’s seasoning: Seasoning salt adds a familiar savory flavor to the sour cream mixture.

Toppings for Hasselback Potatoes

One of the best things about crispy hasselback potatoes is how easy they are to customize. The cheddar and seasoned sour cream are delicious on their own, but you can add other toppings to make the potatoes heartier, spicier, or even more indulgent.

• Diced tomatoes
• Chili
• Minced ham
• Bacon crumbles
• Cheese sauce
• Cream cheese
• Salsa
• Jalapeños

How to Make Hasselback Potatoes

Preheat the Oven

Preheat the oven to 450°F. Spray a baking sheet with cooking spray and set it aside while you prepare the potatoes.

Slice the Potatoes

Place one potato on a cutting board so it sits as flat and steady as possible. Set a chopstick lengthwise on each side of the potato. These chopsticks act as a guide and stop the knife from cutting all the way through.

Slice the potato into ¼-inch slices, stopping when the knife reaches the chopsticks. Repeat with the remaining potatoes, then transfer them to the prepared baking sheet.

Quick Tip: If a potato rolls around or does not sit flat, carefully slice a small piece from one side to create a stable bottom. This makes cutting easier and safer.

Brush and Bake

In a small bowl, combine the olive oil, melted butter, and kosher salt. Brush the mixture generously over each potato, making sure it gets into the sliced layers as much as possible.

Bake the potatoes for 45 to 60 minutes, or until the centers are tender and the edges are crisp.

Add the Cheese

While the potatoes bake, cut the cheddar cheese slices into small squares, about 1 inch by 1 inch. Once the potatoes are done baking, remove them from the oven and carefully tuck a piece of cheese into the potato slices.

Return the baking sheet to the oven for about 2 minutes, just long enough for the cheese to melt.

Make the Seasoned Sour Cream

In a small bowl, stir together the sour cream, mayonnaise, Worcestershire sauce, Lawry’s seasoning, dried parsley, and lemon juice until smooth and well combined.

Serve and Enjoy

Top each cheesy hasselback potato with a generous spoonful of seasoned sour cream and a sprinkle of sliced green onions. Serve warm while the edges are crisp and the cheddar is melted.

Top Tips for Perfect Hasselback Potatoes

• Clean the potatoes well. Rinse them under water and scrub away any visible dirt. Pat them dry before slicing so the skin can crisp in the oven.
• Use potatoes that are similar in size. This helps them cook evenly and finish at the same time.
• Do not cut all the way through. Chopsticks, metal reusable straws, or knives with thick handles can help guide the blade.
• Brush generously. The oil and butter mixture adds flavor and helps create the crispy exterior that makes hasselback potatoes so good.
• Optional crisping tip: For extra crisp potatoes, soak the sliced potatoes for a few hours in water with a little white vinegar, then dry them very well before baking.

FAQs

Storage

Let the hasselback potatoes cool completely, then place them in an airtight container. Store them in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Reheat instructions: Place the potatoes on a baking sheet and reheat in the oven at 425°F for about 10 minutes. If reheating from frozen, bake for about 20 to 25 minutes, or until warmed through.

Cheesy Hasselback Potatoes

These baked hasselback potatoes are crisp on the outside, creamy in the center, and filled with melted cheddar cheese.

By: Emily Richter

Prep: 5 mins

Cook: 1 hr

Total: 1 hr 5 mins

Servings: 4

Ingredients

• 4 large russet potatoes, washed and dried
• 2 tablespoons olive oil
• 2 tablespoons melted unsalted butter
• 2 teaspoons kosher salt
• 8 slices cheddar cheese, cut into 1-inch squares
• 3 green onions, thinly sliced

Seasoned Sour Cream

• ½ cup sour cream
• ½ cup mayonnaise
• ½ teaspoon Worcestershire sauce
• 1.5 teaspoons Lawry’s seasoning
• 1 teaspoon dried parsley
• 1 teaspoon lemon juice

Instructions

• Preheat the oven to 450°F and spray a baking sheet with cooking spray.
• Place a chopstick on each side of a potato. Slice the potato into ¼-inch cuts, stopping at the chopsticks so you do not cut through the bottom. Repeat with the remaining potatoes and transfer them to the baking sheet.
  
• Mix the olive oil, melted butter, and kosher salt in a small bowl. Brush the potatoes generously with the mixture, then bake for 45 to 60 minutes.
  
• Cut the cheddar cheese slices into small squares. When the potatoes are tender and crisp, remove them from the oven and tuck cheese into the slices. Return to the oven for about 2 minutes, until melted.
  
• Add all seasoned sour cream ingredients to a small bowl and stir until smooth.
  
• Serve each potato with seasoned sour cream and sliced green onions.
  

Tips & Notes

• Air Fryer Instructions: Spray the air fryer basket with cooking spray. Place the potatoes in the basket and air fry at 350°F for 25 to 30 minutes. Add the cheese slices and air fry for another 1 to 2 minutes, until melted.
• If you do not have chopsticks, metal reusable straws or knives with thick handles can also help prevent cutting all the way through the potatoes. Press gently to avoid damaging your knife or breaking the guide.

Nutrition

Calories: 670 kcal,
Carbohydrates: 42 g,
Protein: 14 g,
Fat: 51 g,
Fiber: 3 g,
Sugar: 3 g

Nutrition information is automatically calculated and should be used as an approximation.