Spruce up your spuds with this family favorite recipe for easy cheesy hasselback potatoes loaded with cheddar and Parmesan cheese and topped off with fresh chives.
Table of Contents
I’m bringing hasselback … back.
Oh boy. Face, meet palm. Palm, meet face. But I just couldn’t resist. Every time I say or type or, let’s be honest here, even think of the word “hasselback,” I am transformed back into my 16-year-old, Justin Timberlake-loving self.
Boy band obsession of my youth aside, who doesn’t love a new spin on the most classic of starchy sides? We’ve mastered French fries, perfected potato pancakes, and found endless ways to even put leftover mashed potatoes to great use.
So now it’s time to keep things simple while still stepping it up a notch. The solution? Easy Cheesy Hasselback Potatoes!
Whole russet potatoes sliced almost all the way through into a beautiful fan so you get crispy edges and a fluffy middle, then stuffed with melty cheddar and finished with Parmesan and fresh chives. They look seriously impressive but couldn’t be easier.
If you can slice a potato, you can make hasselback potatoes. And once you try this cheesy version, you may never go back to a regular ol’ baked potato again.
- Potatoes: Russets are the best choice for hasselback potatoes. Their sturdy skins hold everything together while slicing, and their fluffy interiors bake up perfectly tender. I like medium-sized potatoes (about 8 ounces each) so they fan open nicely in the oven. The key is choosing potatoes that are all about the same size so they cook evenly.
- Butter: Melted and brushed all over before baking. It’s the secret to those irresistible crispy edges.
- Cheese: I love a combo of cheddar and Parmesan, but any cheese combo works. I’ve included some of my favorites below.
- Chives: For a pop of mild onion flavor and a little color.
See the recipe card for full information on ingredients and quantities.
How to Cut Hasselback Potatoes (Without Slicing All the Way Through)
Don’t let those jazzy slices scare you. The simple trick is to place the potato between two wooden spoons or chopsticks, then slice every ⅛ inch straight down. The spoons stop your knife before it cuts all the way through the potato, leaving the base intact so the slices fan open beautifully as they bake. Once the potatoes are sliced, the rest is easy.
Place the sliced potatoes on a baking sheet, brush them with melted butter and season well with salt and pepper. If you love garlic butter, you can swap it in here instead of plain butter. I often use the quick DIY garlic butter from my garlic knots recipe.
Bake the potatoes at 450°F until they’re fully tender and the slices start to fan open. Depending on the size of your russet potatoes, this usually takes about 55 to 60 minutes. You want the potatoes completely cooked before adding the cheese.
Once tender, remove the potatoes and carefully tuck small squares of cheese between the slices. I also like to sprinkle the tops with Parmesan for an extra cheesy, flavorful finish.
Pop the potatoes back into the oven for just a few minutes, until the cheese melts and the edges crisp up even more.
And look at the results! Buttery potato slices, melted cheese and fresh chives. These spuds are simple enough for busy weeknights and impressive enough for weekend dinner parties.
Want to take them over the top? Add crispy bacon. Try my oven-baked bacon recipe and you’ll never cook bacon any other way. Or finish them with a dollop of sour cream.
Common Hasselback Potato Questions
Two likely culprits: slices that are too thick, or not cutting deep enough. Aim for slices about ⅛ inch apart, and cut almost all the way to the base of the potato, leaving about ¼ inch intact at the bottom. Thicker slices tend to stay stubbornly closed, so a sharp knife really makes a difference here.
Nope! The skin crisps up beautifully and is part of what makes these so good. Just give them a good scrub before slicing.
You can slice the potatoes up to a day ahead, just submerge them in a bowl of cold water in the fridge to prevent browning. Drain and pat them completely dry before buttering and baking. If you want to fully bake them ahead, reheat in a 375°F oven for about 10 minutes before adding the cheese and finishing.
Yes! Preheat your air fryer to 400°F, slice and butter the potatoes as directed, then place them cut side up in the basket. Air fry for 35 to 40 minutes or until completely tender, then tuck in the cheese and cook for another 2–3 minutes until melted. You may need to work in batches depending on the size of your air fryer. Start checking at the 30-minute mark since cook time varies by model and potato size.
Try These Cheese Combos
My go-to combo is cheddar and Parmesan, but hasselback potatoes are the perfect excuse to mix and match your favorite cheeses. A few combos to try:
- Cheddar + Gruyère – melty, nutty and a little fancy-feeling
- Cheddar + pepper jack – perfect when you want a little kick
- Smoked Gouda + cheddar – for a smoky twist
- Mozzarella + Parmesan – a mild, classic combo the kids will go crazy for (and it pairs perfectly with my chicken Parmesan and marinara sauce recipes)
How much cheese you add depends on how cheesy you want to go. Tuck slices between every cut for maximum cheesiness, or add cheese between every other slice for a lighter touch.
Serving Ideas
These cheesy hasselback potatoes go with just about everything, but they’re especially good alongside my lemon pepper chicken thighs, a simple roast chicken or pork tenderloin. They’re also a fun upgrade from a classic baked potato on steak night, especially with my perfect seared stovetop steak. Honestly though? I could put them next to a simple green salad or some roasted green beans and call it dinner.
Ingredients
- 4 medium Russet potatoes
- 2 Tablespoons unsalted butter, melted
- 8 to 12 thin slices cheddar cheese, cut into 1-inch squares (See Kelly’s Notes)
- 1/3 cup shredded Parmesan cheese
- 1 Tablespoon chopped fresh chives
Instructions
- Preheat oven to 450°F. Line a baking sheet with foil
- Place each potato between two wooden spoons and carefully make cuts every 1/8-inch without cutting all the way through the potato.
- Place the potatoes on the baking sheet and brush them with the melted butter. Season them with salt and pepper.
- Bake the potatoes for 55 to 60 minutes or until tender. Remove them from the oven and carefully insert the cheddar cheese slices into each cut in the potato. Sprinkle the tops of the potatoes with the Parmesan cheese then return them to the oven and continue baking until the cheese is melted, about 3 minutes.
- Remove the potatoes from the oven, top them with the chopped chives and serve immediately.
Video
Easy Cheesy Hasselback Potatoes
Wave goodbye to sub-standard spuds! Easy Cheesy Hasselback Potatoes are here to satisfy your starchy cravings. And all that melted cheese has met its match with the new TechnIQ line of nonstick cookware from Williams Sonoma and SCANPAN. RECIPE: https://www.justataste.com/easy-cheesy-hasselback-potatoes-recipe/
Kelly’s Notes
- How much cheese you use depends on whether you add the cheese in between every slice or every other slice.
- The potatoes should be fully baked when you add the cheese.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
I love these potatoes!
Thrilled to read this, LC!
These are the best✨potatoes. I’ve also used the Hasselback method on sweet potatoes for Thanksgiving for the last 3 years, amazing❣️❣️I wish that I could post a picture.
I’m so glad you enjoyed the recipe!
Totally the most bang for your potato buck! Aptly named “Easy” and “Cheesy.” This will definitely enter the rotation!
So glad you enjoyed the recipe, Lorelei!
Omg I’m sharing this recipe with my family!! Since I’m Polish we always eat Potatoesand this one is such easy and delicious recipe Great for BBQs and not only!!!!
I’m thrilled you enjoyed the recipe, Agata!
Easy to make and yummy to eat. I’d been wanting to make these for a long time but I had a bad accident 3 years ago with concussion and nerve damage. As part of my physical/emotional recovery, after the first 2 years of PT/OT, I had regained enough coordination in the evening to start cooking again. Your recipes are well written, no confusion, so they are in my cue to cook more of them!! Thank you so much!!
I’m so happy you are regaining your coordination and strength, Julia. And I’m glad you enjoyed the recipe :) Welcome to Just a Taste!
Soooo good
So glad you enjoyed it!
Really delicious and a great way to use up those potatoes in the bag. Very easy and straightforward. They are my new favorite!
I’m so glad you enjoyed the recipe, Jeff!