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Cheesy Garlic Hasselback Potatoes

What on earth are Hasselback Potatoes you might ask? 

These potatoes are thinly sliced and roasted to golden brown perfection. Essentially an upgraded baked potato. These potatoes got their name from a Swedish restaurant in 1953 called Hasselbacken. These potatoes became insanely popular in Sweden due to their crispy buttery outside, and their soft-baked potato inside. The word spread around the world and quickly picked up the name, “ Hasselback Potatoes”. 

This is a wonderful side option when you're just worn out eating the same ole, same ole night after night! It's like a potato skin had a baby with a french fry… oh, wait. These potatoes are light and filling but packed with flavor. Make sure to bust these out when you want to spice things up at the dinner table to impress your guests. 


Sharpen up your knife because Hasselback potatoes get their unique texture and taste from being thinly sliced. Cut thin slices down the top of your potatoes being sure not to cut all the way through the bottom of the potatoes. Make a mixture of melted butter, olive oil, garlic powder, salt, and pepper. Brush the mixture over each of the potatoes making sure to get in there all nice and deep like. The potatoes go in the oven to bake and will crisp right up. When the potatoes are done, take them out of the oven and let them cool a little so you can insert cheese slices in between the slices of the potatoes. Stick those bad boys back in the oven so the cheese can get nice and melted, then they are ready to serve with your favorite toppings.


Hasselback potatoes look difficult to cut but with a few pro tips, you’ll be slaying the kitchen in no time. First, use a sharp knife. Use medium-sized potatoes as they will be easier to cut than large or small potatoes. I like to place chopsticks on both sides of the potatoes before cutting to keep the knife from accidentally cutting through a potato (You have no idea how many potatoes I've ruined). Cut the potato slices to about 1/8 inch in thickness. Try to cut most of the way through the potatoes. Stay away from cutting the ends of the potatoes where there is less room to work with. Be sure to leave the skin on the potatoes, it will help the potato slices hold together as well as improve the flavor of the potatoes.

#protip - Add a dollop of sour cream and some crispy bacon crumbles on top right before you serve. C’mon, you can hit the gym tomorrow. 

Make sure to experiment with your toppings and let us know what your favorite combination of ingredients are :) 

 Prep Time: 15 minutes

 Cook Time: 1 hour

 Total Time: 1 hour 15 minutes


  • 6 Russet potatoes
  • ¼ cup of butter melted
  • 1/4 cup olive oil
  • 2 tsp garlic powder
  • salt and pepper 
  • 8 slices thin-cut cheddar cheese cut into 1-inch squares
  • cooking spray


  1. Preheat the oven to 450ºF. Line a pan with foil, then spray the foil with cooking spray.
  2. Place a potato on a cutting board between two chopsticks. Slice the potato into 1/8 inch thick slices, the chopsticks will prevent you from cutting all the way through.
  3. Repeat the process with the remaining potatoes. Place the potatoes on the sheet pan.
  4. In a small bowl, whisk together the olive oil, butter, garlic, salt, and pepper.
  5. Brush the olive oil mixture all over the potatoes, making sure to get some in between the slices.
  6. Bake for 50-60 minutes until potatoes are tender and browned.
  7. Remove the potatoes from the oven; let them cool for 5 minutes.
  8. Insert the cheddar cheese slices in between each cut of the potatoes.
  9. Return the potatoes to the oven and bake for an additional 3-5 minutes or until the cheese is melted.
  10. Top each potato with your favorite toppings and serve immediately 


Calories: 402kcal | Carbohydrates: 39g | Protein: 7g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 37mg | Sodium: 186mg | Potassium: 935mg | Fiber: 3g | Sugar: 2g | Vitamin A: 336IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 2mg

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