How to Make Hasselback Potatoes

Last Updated on September 26, 2014 by Ellen Christian

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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. 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.

How to make Hasselback Potatoes

How to Make Hasselback Potatoes

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.

While they look pretty fancy, they are really very easy to make.

How to Make Hasselback Potatoes

5 minPrep Time

60 minCook Time

1 hr, 5 Total Time

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Ingredients

  • Potatoes
  • Olive Oil
  • Salt
  • Pepper
  • Sour Cream (or Greek Yogurt)
  • Fresh chives

Instructions

  1. Preheat the oven to 425F.
  2. Wash and dry however many potatoes you need.
  3. 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.
  4. Brush olive oil over the whole potato.
  5. Add salt and pepper.
  6. Bake at 425F for 30 minutes.
  7. Remove from the oven and brush on more olive oil, making sure to get the oil between the slices.
  8. Bake for 30 more minutes.
  9. Remove from the oven and top with sour cream and chives.
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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.

How to make Hasselback Potatoes

Have you ever made Hasselback Potatoes?

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37 thoughts on “How to Make Hasselback Potatoes”

  1. 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!
    Reply
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  4. 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.
    Reply
  5. 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.
    Reply
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  9. 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
    Reply
  10. 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.
    Reply
  11. 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...........................
    Reply
  12. How neat! I like cutting slices into my potatoes so that all of the melted butter can slide down the sides. ;) Yum.... 
    Reply
  13. 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.
    Reply

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