Last Updated on April 23, 2021 by Ellen Christian
Wondering how to make hasselback potatoes? Try these sour cream and chive hasselback potatoes today for easy accordion potatoes.
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Potatoes are one of my favorite side dishes and I try to make them as often as I can. Have you had a chance to try my Gouda Mashed Potatoes yet?
Potatoes are a big staple in my home as a side dish. My daughter is gluten intolerant so we don’t tend to do much pasta, rolls, or bread with dinner.
Hasselback Potatoes
Our side dish choices generally involve rice or potatoes in some form. When I was growing up, we generally had mashed potatoes or baked potatoes.
Summer meant potato salad. Easter meant scalloped potatoes. Those were the traditions
This recipe was shared originally in 2014. It was updated with more information and better photos in 2021.
Where do they get their name from?
There are a lot of different ways to make potatoes but once I learned how to make Hasselback Potatoes, they quickly became my favorite.
Hasselback Potatoes are the Swedish version of our baked potato. They were named for a restaurant in Sweden that served them – Hasselbacken Hotel in Stockholm, Sweden.
What do you need to make this recipe?
- Cutting board
- Sharp knife
- Basting brush or pastry brush
The best way to cut hasselback potatoes is with this handy tool. It is so much easier than trying not to cut all the way through on your own. I love it.
This product presentation was made with AAWP plugin.
How to make hasselback potatoes
While they look pretty fancy, they are really very easy to make.
- Wash your potatoes.
- Slice straight down to the bottom but do not go all the way through.
- The slices should be 1/8 to 1/4 inches thick.
- Brush the outside with melted butter or olive oil.
- Bake for 30 minutes.
- Bake with more melted butter and olive oil.
- Finally, bake for 30 to 40 minutes more.
- Top with sour cream and chives.
Can you make hasselback potatoes ahead of time?
Yes, you can make these the day before and store them in the refrigerator. When you want to serve them, put them in the oven for about 10 minutes to heat them up again.
Top with your favorite toppings and serve.
Best toppings for hasselback potatoes
You can change up the toppings on these potatoes quite a bit. I prefer Greek yogurt to sour cream.
You can also add shredded cheese, bacon, onions, scallions, etc. Basically, anything that you can put on a baked potato, you can put on a Hasselback Potato.
What should I serve this with?
If you’re wondering what to have with hasselback potatoes, here are a few suggestions.
How can I store leftovers?
If you have leftovers, just wrap each potato in foil and put them in the refrigerator. When you want to reheat them, put them in the oven for 10 minutes to warm them up.
They will stay good in the refrigerator for 3 to 5 days. To store them longer than that, place them in the freezer wrapped in foil. They will stay good for up to three months.
Now that you know how to make hasselback potatoes, I hope you’ll try them.
How to Make Hasselback Potatoes
Wondering how to make hasselback potatoes? Try these sour cream and chive hasselback potatoes today for easy accordion potatoes.
Ingredients
- Potatoes
- Olive Oil
- Salt
- Pepper
- Sour Cream (or Greek Yogurt)
- Fresh chives
Instructions
- Preheat the oven to 425F.
- Wash and dry however many potatoes you need.
- Slice each potato in slices but STOP before you get to the bottom of the potato. The potato should be held together but still sliced.
- Brush olive oil over the whole potato.
- Add salt and pepper.
- Bake at 425F for 30 minutes.
- Remove from the oven and brush on more olive oil, making sure to get the oil between the slices.
- Bake for 30 more minutes.
- Remove from the oven and top with sour cream and chives.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 78Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 2mgSodium: 151mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 1g
Ellen is a busy mom of a 24-year-old son and 29-year-old daughter. She owns six blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email info@confessionsofanover-workedmom.com to chat.
I ate these all my life. I was born and raised in north Sweden. My father always cut them. He was so good at it. He showed me how to do the cutting. He used a wood cutting board and put the potatoes on the counter and that made the angle of the knife. The knife never touched the counter and the potatoes done so fast. I moved to USA and now I am teaching my 10 year old granddaughter . When Thanks giving and Christmas are celebrated she always wants to do them. I eat lots of potatoes.
We just love them but I usually need one of those handy tools to not cut all the way through. Thanks for stopping by!
Oh yum! I love any kind of potato, but these look delicious! Sour cream and chives are my favorite toppings for potatoes too! Thanks for bringing this recipe over to the Sunday’s Recipe Wrap-up!
Glad to share. Thanks for stopping by!
Yum! I haven’t seen these before. I will definitely try this soon.
Hope you enjoy them, Christina!
We eat hasselback potatoes all the time. The great thing about this time of year is that potatoes are always on sale.
SO COOL, we dont usually eat a lot of carbs in our dinners. But when we do I try to make is special. I have two potatos in my fridge now and was wondering if I should give them away. BUT now that I see this no WAY will I ever give away potatos. My husband is SOOO going to love this tonight when he comes home from dinner. Thank you so much for sharing. It will be a highlight and I know he and my daughter will gobble it up.
Thanks for sharing your post at Motivation Monday! You’re featured at this week’s party!
I didn’t realize how easy these potatoes were to make. I’m going to try them with my kids.
Delicious I would love to have it for my dinner. thanks for sharing with Hearth and soul blog hop. pinning.
We love Hasselback Potatoes, your recipe looks delicious! Hope you are having a fantastic weekend and thanks so much for sharing this awesome post with Full Plate Thursday.
Come Back Soon!
Miz Helen
Thank you and thank you for stopping by!
I didn’t know this was a name for these… I have made them before and they are really good… we all enjoy them. 🙂
They’re one of my favorites!
Looks yummy, pinned! Found you over on Gooseberry Patch Game Day Recipe Round-up!
Thank you & thanks for stopping by!
I so love potatoes and one of my favorite. So when I saw your post and it’s new to me I hurry take down notes. I will buy the ingredients and try your recipe. I’m sure my wife and kids will love this new recipe. Thanks for sharing.
I hope they enjoy them, Alexis!
If you put wooden chopsticks on either side of the potato it will keep you from cutting too deep when making these potatoes…i”ve tried it and it works………………………
Thanks! I will try that!
i have made these before, but not with olive oiil. i added butter in between.. i’ll be trying your version. thank you!
Butter sounds good too, Anne!
I never knew this was then ame of these potatoes! Thank you for sharing such an easy and delicious recipe!
Glad to share, Kelly!
How neat! I like cutting slices into my potatoes so that all of the melted butter can slide down the sides. 😉 Yum….
Definitely delicious, Brittany!
I have yet to try making these. I love potatoes….a little too much and this looks fab!
Thanks Erica. They are absolutely amazing!
I’ll be honest, I would have assumed they were much more challenging to make. Can’t wait to try your recipe and see how the stack up against baked potatoes with my family.
They are definitely a favorite here, Crystal!
I love all things potatoes. And these look like a great side dish.
It definitely is, Debi!
I love potatoes! Yummy! These look so good!
Thanks, Leslie! They were!