Appetizers & Snacks, Dinner, Side Dishes

Loaded Hasselback Potatoes

  • Prep 20 mins
  • Total 1h 10 mins
  • Medium
  • Serves 2

Cheesy, decadent and delicious baked potatoes filled with all the best toppings!

TIP: To make this recipe vegetarian, try swapping bacon for ¼ cup black beans.

TIP: If you don’t have chopsticks, that is okay! They serve as a bumper to avoid cutting through the potato.


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 2 medium potatoes
  • 2 tablespoons unsalted butter, melted
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 6 slices cheddar cheese, cut int 1-inch squares
  • 1/4 cup sour cream
  • 2 slices bacon, cooked, crumbles
  • 2 tablespoons chopped scallion


  • Cutting Board
  • Pastry brush
  • Step 1

    Preheat oven to 425°F.

  • Step 2

    Place chopsticks 2 to 3 inches apart over a cutting board. Place a potato lengthwise between the chopsticks, ensuring that the potato is flush with the cutting board.

  • Step 3

    Cut ¼-inch slices across the potato, making sure not to cut through the bottom of the potato. Once the first potato is sliced, repeat with the second.

  • Step 4

    Place potatoes in PossiblePan. Evenly brush butter over potatoes, then sprinkle with salt and pepper.

  • Step 5

    Transfer potatoes to oven and bake uncovered for 30 minutes, or until slices of the potato have begun to separate and crisp.

  • Step 6

    Once crispy, remove potatoes from oven and reduce oven to 350°F.

  • Step 7

    Place once cheddar square in between each segment of the potato, then return to oven and bake for 10 minutes, or until cheese is melted.

  • Step 8

    When cooking is complete, serve potatoes and garnish with sour cream, bacon, and scallions.