Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hasselback Potatoes - J Dub By Design

Hasselback Potatoes


  • Author: Jennifer Williams
  • Prep Time: 15 minutes
  • Cook Time: 80 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 4 servings 1x

Description

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.


Ingredients

Scale

2 LARGE russet potatoes, washed and dried

1/4 cup Olive oil

1 T Kosher salt

2 T butter

1214  slices Cheddar, 1 ” squares cut 1/4″ thick 

4 pieces cooked Bacon, broken into 12” pieces

1 cup Ranch Dressing 

4 ounces cream cheese, softened

10 pickled jalapeño slices, diced 


Instructions

  1. Preheat your oven to 400 degrees.
  2. Wash and pat your potatoes dry.
  3. Place each potato between to wooden spoon handles.
  4. Slice thinly, using the wooden handles as a guide to stop you from slicing all the way through.
  5. Place sliced potatoes in cast iron skillet.
  6. Drizzle olive oil over the fanned slices.
  7. Sprinkle kosher salt over the slices.
  8. Bake the potatoes for 40 minutes.
  9. Thirty minutes into baking, remove them from oven and drizzle 2 T of butter through the fans.
  10. Return the potatoes to the oven for another 10 minutes.
  11. Then remove them from the oven and allow them to cool slightly.
  12. Add the cream cheese and the diced jalapeños to the ranch dressing and set aside.
  13. Place a slice of cheese in every other fan of each potato.
  14. Next place a slice of cooked bacon in the remaining fans.
  15. Drizzle the ranch dressing over the top of the potatoes covering them completely with the sauce.
  16. Return them to the 400 degree Fahrenheit oven and back them for an additional 40 minutes.
  17. 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.

Notes

  1. Feel free to substitute another cheese, such as gouda, for the cheddar.
  2. You can also substitute green onions for the jalapeños if you don’t like a teeny tiny little kick.  
  3. 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.
  4. I find my over achiever HUGE potatoes at my local @HEB
  5. 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.
  6. There’s a highlight saved on my Instagram that shows a play by play of exactly how I make these Heavenly Hasselback Potatoes.
  • Category: Side Dishes, potatoes
  • Method: Baking
  • Cuisine: American

Keywords: hasselback, potatoes, side dish