Cheesy Garlic Hassleback Potatoes
These Cheesy Garlic Butter Hasselback Potatoes are crispy on the outside, tender on the inside, and packed with gooey cheese and buttery garlic flavor. This fun twist on classic baked potatoes is easy to prepare and super kid-friendly!
Servings 4
Ingredients
- 4 large russet potatoes
- 1/4 - 1/2 cup butter melted
- 1 clove garlic minced
- 1/4 - 1/2 tsp garlic salt
- 1 cup shredded cheddar or monterey jack cheese
- 1/4 cup grated parmesan cheese
- 1 tbsp fresh rosemary minced
- 4 strips bacon cooked and crumbled
- salt and pepper to taste
- sour cream and sliced green onions, for serving if desired
Instructions
- Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
- Place each potato on a cutting board next to a wooden spoon to prevent slicing all the way through. Use a sharp knife to cut thin slices (about 1/8-inch apart) across the potato, stopping about 1/4-inch from the bottom.
- In a small bowl, whisk together the butter, garlic, garlic salt, salt and pepper.
- Place potatoes on the prepared baking sheet. Generously brush the garlic butter over each potato, making sure it seeps in between all the slices. Reserve a little bit of the butter for later.
- Bake for 45 minutes, or until the potatoes are golden brown and tender on the inside.
- Remove potatoes from the oven and carefully tuck the shredded cheese into the slits of each potato. Sprinkle grated Parmesan and bacon crumbles on top of the potatoes and drizzle with reserved garlic butter if desired.
- Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
- Garnish with minced rosemary Serve warm with sour cream and sliced green onions if desired. Enjoy!
