These Hasselback Potatoes are a thinly sliced potato, seasoned to perfection, baked on a griddle until the skin is crispy and then stuffed with bacon and cheese. Slice your potato in thin pieces but make sure to not cut all the way, leaving the bottom uncut to hold it all together.
This Hasselback Potato Recipe is fluffy soft on the inside and crispy on the outside. Make on your Blackstone Griddle in about 45 minutes. Easily prepped ahead of time and toss on the griddle when ready to cook.
This recipe is brought to you in collaboration with Northern Spice Co. We are grateful for our partner’s support that enables us to bring you beautiful free content every week!
Why Are They Called Hasselback Potatoes?
Hasselback Potatoes were created in a restaurant called the Hasselbacken Restaurant in Stockholm, Sweden. According to swedishfood.com, this restaurant was known for how they roasted their potatoes. Dating back to 1953, these Hasselback potatoes have grown more and more in popularity over the years and are made all over the world.
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
How To Make Hasselback Potatoes
Gather all the ingredients to make your Hasselback Potato Recipe.
I am using a special blend of spices called Simply Three from the Northern Spice Co. located in Manistee, Michigan. This special blend is perfect for these griddle potatoes because of the roasted garlic, sea salt and fresh ground black pepper.
To learn more about Simply Three or any of the other wonderful seasonings that Northern Spice Co. has to offer go HERE.
How To Cut Hasselback Potatoes
Cut your Hasselback Potatoes using several techniques. Use a Master Chef Hasselback Potato Slicer to achieve perfect slices every single time. This is what the pros use when they are making a lot of these potatoes.
Another way to make sure you don’t slice all the way through the potato when cutting is to use a Hasselback Potato Slicing Board. Place the potato on the board and make your cuts. The board will help you to not cut all the way through the potato.
I sliced my potato free hand making sure to not go all the way through the potato. My slices are a little thicker, but they sure were good!!
Blackstone Griddle Hasselback Potatoes
Wash your potatoes well! Use a scrub brush to get all the dirt off if needed. The last thing you want is to bite into a sandy potato. Dry completely.
With a sharp knife, make your slices into the potato making sure NOT to cut all the way through. Leave a little bit on the bottom to help keep the potato together.
If you want crispier pieces of potatoes, cut very thin slices. But if you want softer pieces then cut your slices a little thicker.
Next, take about one tablespoon of soft butter and spread all over your potato.
Simple Three By Northern Spice Co.
Sprinkle some of the Northern Spice Co. Simply Three onto the outside of the potato.
Wrap the buttered potato in a piece of foil. Preheat your Blackstone griddle to the lowest setting. It is very important to cook these potatoes low and slow.
Once the griddle is preheated, then place the foil wrapped Hasselback Potatoes onto the griddle and cover with a dome lid. Turn the potatoes about every 10-15 minutes with a pair of tongs.
Open the foil and check the potatoes for doneness by testing the center.
If they are done, carefully separate or fan the potato slices.
Sprinkle with bacon bits and make sure to get in-between the layers.
Next top with a generous amount of shredded cheese. I like to use a Colby Jack cheese.
Leave the cheesy Hasselback potatoes unwrapped but still in the foil. Place back on the griddle under the dome lid and let cook until the cheese is thoroughly melted.
Serve hot. Add your favorite topping such as a drizzle of ranch dressing, a dollop of sour cream along with a sprinkle of chives.
FAQ
Hasselback Potatoes are a fresh russet potato that has several slices in it but not cut all the way through to keep together. Butter, seasoned and baked to perfection. Fan the layers to crisp the potato more.
The Hasselback technique is the proper way to cut the potato without it falling apart. To help get really thin slices, use the Master Chef Hasselback Potato Slicer. Just make sure to not slice the potato all the way through.
To fan out your Hasselback potato, take one of the little end pieces of the potato and place it with the skin side up directly under the sliced potato. This will help the “fan” out the potato and make for crispier potato slices.
Your choices are endless. Try this cheesy Hasselback Potatoes with my oven baked walleye recipe, creamy swiss steak, grilled venison and chicken kabobs. I love doing the reverse-sear griddle cooking of this sous vide sausage. So delicious!!
Cheese & Bacon Hasselback Potatoes
These Hasselback Potatoes are a thinly sliced potato, seasoned to perfection, baked on a griddle until the skin is crispy and then stuffed with bacon and cheese. Slice your potato in thin pieces but make sure to not cut all the way, leaving the bottom uncut to hold it all together. This Hasselback Potato Recipe is fluffy soft on the inside and crispy on the outside.
Ingredients
- Potatoes, Russet 2 each
- Butter, Softened 2 tablespoons
- Simple Three, Seasoning. 1 teaspoon
- Bacon Bits 2 tablespoons
- Cheese, Shredded. 1/4 cup
Instructions
- Gather all the ingredients to make your Hasselback Potato Recipe.
- Wash your potatoes well! Use a scrub brush to get all the dirt off if needed. The last thing you want is to bite into a sandy potato.
- Dry completely.
- With a sharp knife, make your slices into the potato making sure NOT to cut all the way through. Leave a little bit on the bottom to help keep the potato together. If you want crispier pieces of potatoes, cut very thin slices. But if you want softer pieces then cut your slices a little thicker.
- Next, take one tablespoon of soft butter and spread all over your potato.
- Sprinkle some of the Northern Spice Co. - Simply Three seasoning onto the outside of the potato.
- Wrap the buttered potato in a piece of foil.
- Preheat your Blackstone griddle to the lowest setting. It is very important to cook these potatoes low and slow.
- Once the griddle is preheated, then place the foil wrapped Hasselback Potatoes onto the griddle and cover with a dome lid.
- Turn the potatoes about every 10-15 minutes with a pair of tongs.
- After about 45 minutes, open the foil and check the potatoes for doneness by testing the center. If they are done, carefully separate or fan the potato slices.
- Sprinkle with bacon bits and a generous amount of shredded cheese.
- Leave the cheesy Hasselback potatoes unwrapped but still in the foil.
- Place back on the griddle under the dome lid and let cook until the cheese is thoroughly melted.
- Serve hot. Add your favorite topping such as a drizzle of ranch dressing, a dollop of sour cream along with a sprinkle of chives.
Notes
How To Cut Hasselback Potatoes
Cut your Hasselback Potatoes using several techniques. Use a Master Chef Hasselback Potato Slicer to achieve perfect slices every single time. This is what the pros use when they are making a lot of these potatoes. Another way to make sure you don’t slice all the way through the potato when cutting is to use a Hasselback Potato Slicing Board. I sliced my potato free hand making sure to not go all the way through the potato. My slices are a little thicker, but they sure were good!!
Recommended Products
As an Amazon Associate, I earn from qualifying purchases. This page contains affiliate links. Click on the highlighted text in a post to explore a product. If you purchase through one of them, I will receive a commission (at no additional cost to you). I ONLY EVER ENDORSE PRODUCTS THAT I TRULY LOVE. Thank you for your support!
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 354Total Fat 18gSaturated Fat 10gTrans Fat 1gUnsaturated Fat 6gCholesterol 45mgSodium 895mgCarbohydrates 39gFiber 5gSugar 2gProtein 10g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Did you enjoy this recipe? Your comment and 5-star rating takes just seconds but helps other readers and helps our site gain more readers! Thank you for taking the time to share your comments!
Stay in touch with me through social media!
- Tried this recipe? Snap a picture and tag #frommichigan2019 on Instagram@frommichigan2019.
- Like my page on Facebook.
- Follow me on Pinterest
If you enjoy this recipe, you may enjoy the following: 50+ Blackstone Griddle Recipes
These cheese and hassleback potatoes were amazing! I loved how crispy they were!
These are my absolute favorite potatoes! Super nice inside with the perfect amount of cheese.
I have always wanted to be these Hasselback potatoes and you make it look so easy and delicious.
Love a good Hasselback potato but I have to say I’ve not added cheese before, which is such a great idea! Not sure why I never thought to do it. Trying it out this weekend.
Great idea! It’s almost like a stuffed baked potato. Hasselback potatoes are such a treat, especially elevated with a bit of cheese and bacon….oh and all that butter!
These were the best potatoes! I love the amount of cheese.
What’s not to lobe about cheesy potatoes and bacon?! So delicious! Will definitely be making again!
This was a perfect recipe the potatoes were soft on the inside and crispy on the outside, and the cheese and bacon was sooooooooo good 🙂
Thanks for sharing, will be making it again very soon for a family gathering!!
The flavors in these potatoes just blew me away! I loved every single bite!! So good!!