Meet your new favorite potato – J Dub’s Heavenly Hasselback Potatoes.
This wowza side dish will definitely impress your guests. And, it puts the traditional spud on notice……
“Hey Spud, go sit on the couch.”
First up, the presentation. The slices may look complicated. They are not.
Just lay the potato lengthwise between two wooden spoon handles.
That way, when you make your slices, the wooden handles stop you before you slice all the way through the potato.
Or, you can even get yourself a tool specifically for making the cuts.
History of the Hasselback
Here’s a little background on the Hasselback potato just in case you are a fact nerd like me.
Leif Ellison, a chef in training, created this masterpiece way back in the 1950’s. He worked at the restaurant Hasselbacken located in Stockholm, Sweden.
In the 1980’s this property went through a huge remodel and is now the Hotel Hasselbacken. This stunning boutique hotel is currently on my bucket list with its luscious gardens, restaurant, and banquet hall.
The ceilings in these spaces are so stunning I guarantee they will take your breath away.
But, There’s More…..
I’m cracking up as I write this because now I am way off the topic of potatoes.
The Hotel Hasselbacken features a part of their restaurant on the landing page of the website. The chandelier hanging above their dining nook has a sister…..
I personally think she is located in my closet………but I could be mistaken.
Okay…..I crawled out the rabbit hole. Here’s my recipe. 🙂
This post does contain affiliate links. This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you. If you do make a purchase through my links, thank you so much for supporting my website.Print
- Total Time: 1 hour 35 minutes
- Yield: 4 servings 1x
You can not go wrong with this potato side dish. My recipe takes the basic baked potato and transforms it into something magical. Serve these as the ultimate side along with your steak dinner. Afterwards, be prepared to hang out for a while. Due to your guests’ heavenly food coma, they won’t leave, and you will be forced to make small talk and drink more adult beverages.
2 LARGE russet potatoes, washed and dried
1/4 cup Olive oil
1 T Kosher salt
2 T butter
12–14 slices Cheddar, 1 ” squares cut 1/4″ thick
4 pieces cooked Bacon, broken into 1–2” pieces
1 cup Ranch Dressing
4 ounces cream cheese, softened
10 pickled jalapeño slices, diced
- Preheat your oven to 400 degrees.
- Wash and pat your potatoes dry.
- Place each potato between to wooden spoon handles.
- Slice thinly, using the wooden handles as a guide to stop you from slicing all the way through.
- Place sliced potatoes in cast iron skillet.
- Drizzle olive oil over the fanned slices.
- Sprinkle kosher salt over the slices.
- Bake the potatoes for 40 minutes.
- Thirty minutes into baking, remove them from oven and drizzle 2 T of butter through the fans.
- Return the potatoes to the oven for another 10 minutes.
- Then remove them from the oven and allow them to cool slightly.
- Add the cream cheese and the diced jalapeños to the ranch dressing and set aside.
- Place a slice of cheese in every other fan of each potato.
- Next place a slice of cooked bacon in the remaining fans.
- Drizzle the ranch dressing over the top of the potatoes covering them completely with the sauce.
- Return them to the 400 degree Fahrenheit oven and back them for an additional 40 minutes.
- Sit back and enjoy the lovely ooh’s and ahhh’s your guests make when they take a bite of the crunchy top, moist center, and gooey bottom of potato yumminess.
- Feel free to substitute another cheese, such as gouda, for the cheddar.
- You can also substitute green onions for the jalapeños if you don’t like a teeny tiny little kick.
- If you know me, you know I refuse to use pre-packaged salad dressings. I use McCormick Ranch Powder and make my own. But, you do you.
- I find my over achiever HUGE potatoes at my local @HEB
- Plan on 1/2 potato for each guest. Nobody, and I don’t care how good these are, can eat an entire potato by themselves….unless they don’t eat their steak. That would hurt David’s feelings. Then, he would not invite you back.
- There’s a highlight saved on my Instagram that shows a play by play of exactly how I make these Heavenly Hasselback Potatoes.
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Category: Side Dishes, potatoes
- Method: Baking
- Cuisine: American
Keywords: hasselback, potatoes, side dish
And, I know you are curious so I won’t leave you hanging. Here’s her sister.
I also researched my purchase details on my wedding cake chandelier.
And, low and behold, I had this beauty shipped to me all the way from………………….Sweden.
Isn’t life magical that way?
Now It’s Your Turn
Back to the spuds. Have you ever tried a Hasselback Potato? Drop me a comment and let me know. Better yet, make my recipe and come back with something nice to say.
Happy Hasselback Potato Making.
Looking for another potato dish? My twice baked potatoes are always a hit.
Have you tried my Roasted Tomato Basil Soup? It’s umami on steroids.
If you want a holiday main dish that will really ensure your guests will NEVER leave. Try my prime rib. It is OUTSTANDING.
This post does contain affiliate links. This means if you click on certain links and purchase a product I recommend, I will receive a small commission at no extra cost to you. If you do make a purchase through my links, thank you so much for supporting my website.
Monica ChildressSeptember 18, 2020 4:26 pm
This is the best potato recipe I’ve ever tried! They are simply divine and easy to make; a perfect side dish for any dinner. I love your blog and recipes…I always know they’ll be delicious!