why make this recipe
Crispy Loaded Hasselback Potato Bites are a fantastic addition to any meal or a delightful snack on their own. They combine the comforting texture of baked potatoes with cheesy goodness, crispy bacon, and a pop of freshness from green onions. They’re easy to make and always a crowd-pleaser, making them perfect for gatherings, parties, or family dinners.
how to make Crispy Loaded Hasselback Potato Bites
Ingredients
- 4 medium-sized potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked bacon bits
- 1/4 cup sour cream
- 2 green onions, chopped
Directions
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes. Cut thin slices into each potato, but do not cut all the way through—leave about 1/4 inch at the bottom.
- Place the potatoes on a baking sheet. Drizzle olive oil over them, making sure to get some between the slices.
- Sprinkle garlic powder, paprika, salt, and pepper all over the potatoes.
- Bake the potatoes in the oven for about 30-35 minutes, until they are crispy on the outside and tender inside.
- Remove the potatoes from the oven and carefully add shredded cheese and bacon bits between the slices.
- Put the potatoes back in the oven for another 5-10 minutes until the cheese is melted and bubbly.
- Take them out of the oven and drizzle sour cream on top. Sprinkle with chopped green onions.
how to serve Crispy Loaded Hasselback Potato Bites
Serve these delightful bites hot from the oven as a side dish or appetizer. They pair well with all kinds of meals. You can serve them alongside steak, grilled chicken, or even as part of a festive party platter.
how to store Crispy Loaded Hasselback Potato Bites
If you have leftovers, let the potato bites cool completely. Store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in the oven until warmed through for the best texture.
tips to make Crispy Loaded Hasselback Potato Bites
- Make sure not to cut all the way through the potatoes to keep them intact and allow for the stuffing.
- Feel free to adjust the seasonings based on your preference. You can add cayenne pepper for a kick or other herbs for extra flavor.
- For a vegetarian option, skip the bacon and use plant-based cheese.
variation
You can switch up the toppings to suit your tastes. Try adding jalapeños for a spicy twist, or use different types of cheese such as mozzarella or pepper jack for varied flavors.
FAQs
Can I use other types of potatoes?
Yes, you can use other types of potatoes like Yukon gold or red potatoes. Just adjust the cooking time as needed based on potato size.
Can I prepare these potatoes in advance?
You can prepare the potatoes by slicing them and seasoning them ahead of time. Just cover and refrigerate until you’re ready to bake.
How can I make these gluten-free?
This recipe is naturally gluten-free as it contains no wheat products. Just check the label of your cheese and bacon bits to ensure they are gluten-free as well.
Crispy Loaded Hasselback Potato Bites
Ingredients
Main ingredients
- 4 medium-sized potatoes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- to taste Salt and pepper
- 1 cup shredded cheese (cheddar or your choice)
- 1/2 cup cooked bacon bits
- 1/4 cup sour cream
- 2 green onions, chopped
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Wash and scrub the potatoes. Cut thin slices into each potato, but do not cut all the way through—leave about 1/4 inch at the bottom.
- Place the potatoes on a baking sheet. Drizzle olive oil over them, making sure to get some between the slices.
- Sprinkle garlic powder, paprika, salt, and pepper all over the potatoes.
Baking
- Bake the potatoes in the oven for about 30-35 minutes, until they are crispy on the outside and tender inside.
- Remove the potatoes from the oven and carefully add shredded cheese and bacon bits between the slices.
- Put the potatoes back in the oven for another 5-10 minutes until the cheese is melted and bubbly.
Serving
- Take them out of the oven and drizzle sour cream on top. Sprinkle with chopped green onions.
