These bite-sized hasselback potatoes are a fun-sized version of the classic loaded with cheese, bacon, sour cream, and green onions.
You can never go wrong with potato recipes, if you ask me. From full meals like pulled pork baked potatoes to sides like fluffy mashed potatoes or appetizers like loaded mashed potato bites, there’s nothing more versatile than spuds!
These bite-sized hasselback potatoes are so special because they can be a side or an appetizer, depending on how and where you serve them. They’re also so easy to make and melt in your mouth with creamy, cheesy flavor.
Jump to:
Why You’ll Love This Recipe
- Limited Ingredients: It only takes FIVE ingredients to make these delicious potatoes.
- So Easy: It only takes a few simple steps and about an hour to make these potatoes.
- Classic Flavors: Every bite is loaded with all the flavors you love to pair wth potatoes, like bacon, cheese, and sour cream.
- Customizable: You can easily change up the recipe to make it your own.
- Versatile: These potatoes make a great side dish or appetizer.
Key Ingredients
See the recipe card at the bottom of the post for a full list of ingredients and their exact amounts.
- Cheddar Cheese: Cheddar cheese has a bold flavor that pairs perfectly with the bacon.
- Bacon: Bacon adds smoky, salty, meaty flavor to the potatoes.
- Sour Cream: Sour cream is the perfect tangy, creamy topping for these potatoes.
Variations
- Cheddar: You can use your favorite cheese for this recipe. Any will work, but I prefer bolder cheeses like cheddar, cheddar Jack, Colby Jack, and the like.
- Bacon: Use your favorite variation of bacon. Each kind adds its own distinct flavor profile to the potatoes.
- Spicy: Sprinkle the potatoes with red pepper flakes before baking for a kick of heat.
- Seasonings: Play with different seasonings for different flavor profiles. Try a blend of onion powder and garlic powder, Italian seasoning, or even steak seasoning.
How to Make Bite-Size Hasselback Potatoes
- Rub the potatoes with oil and make several slices, being careful not to slice all the way through them. Bake at 400°F until just tender.
- Bake the potatoes until just tender. Fry the bacon while the potatoes are baking. Alternate adding bacon and cheese slices to the baked potatoes.
- Bake the potatoes again until the cheese is melted. Enjoy!
Expert Tips
- Place the handle of a wooden spoon on either side of the potatoes to ensure you don’t cut all the way through them.
- Bake the potatoes until just tender. Be careful not to get them too soft, as they’ll bake for another 15 minutes.
- Cook the bacon until just shy of crispy. It will continue to crisp as it bakes in the oven.
Bite-Size Hasselback Potatoes FAQs
Mini hasselback potatoes take about an hour to cook from start to finish.
These potatoes will last for up to 4 days in the refrigerator or up to 2 months in the freezer.
Wrap the chilled potatoes in plastic wrap, then freeze them in a freezer-safe conatiner.
More Delicious Potato Recipes
If you try this recipe and love it, please be sure to leave a 5 ★★★★★ rating below and leave a comment! You can also pin it to your favorite Pinterest boards and save it for later.
Also, follow us on Pinterest, Facebook, Instagram, and YouTube. Remember to “like” or “follow” us on all social media.
Bite-Size Hasselback Potatoes
Ingredients
- 30-35 Classic Baby Creamers® potatoes
- 2 Tbs vegetable oil
- 1 Tbs salt
- Cheddar cheese, or your favorite cheese cut thin to fit in potatoes
- 12-15 slices bacon, cut each slice into 4 pieces, then after cooking, cut each piece in half
Instructions
- Rinse and dry off potatoes.
- Rub vegetable oil on each potato and place each potato between 2 kitchen knives or anything that when you slice the potatoes, the knife will not go all the way through (I used my kitchen knives and laid them flat and the potato is place in between).
- Slice each potato approximately 7-8 times, making sure not to cut all the way through then place on a baking sheet and sprinkle with salt.
- Preheat oven to 400° when potatoes are almost done being sliced.
- Once all the potatoes are sliced, place in oven and bake for about 40 minutes.
- While potatoes are baking, fry bacon until crispy. Remove from pan and place on plate lined with paper towels. Cut each piece of bacon in half so that it will fit into the potato and slice cheese to fix as well.
- Remove potatoes from oven and place a small slice of cheese, then bacon alternating with cheese and bacon until all potato slices are filled. Repeat with remaining potatoes.
- Once potatoes are filled, place back in the oven for an additional 15 minutes.
- Remove and top with sour cream, green onions and cilantro.
Notes
- Place the handle of a wooden spoon on either side of the potatoes to ensure you don’t cut all the way through them.
- Bake the potatoes until just tender. Be careful not to get them too soft, as they’ll bake for another 15 minutes.
- Cook the bacon until just shy of crispy. It will continue to crisp as it bakes in the oven.
Nutrition
Have Pinterest?
Here are a few pics that are the perfect size for pinning to Pinterest.
Enjoy, Terri
Copyright © Great Grub, Delicious Treats. All content and images are copyright protected. Do not use any images without prior permission. If you want to republish this recipe, make sure to re-write the recipe in your own words and only list ingredients making sure to link back to this post for the original recipe and directions.
