Description
Mini Hasselback potatoes baked until crispy and golden, stuffed with melted cheese, and topped with sour cream, bacon, and green onions for the ultimate loaded potato bite.
Ingredients
- 1 lb small potatoes (about 2 inches across, red or Yukon Gold)
- 2 tablespoons olive oil
- Kosher salt, to taste
- Sliced cheese, cut into small squares (Colby Jack, cheddar, or preferred type)
- Light sour cream
- Cooked bacon, chopped
- Sliced green onions
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with foil.
- Wash and dry potatoes. Slice thin slits across each, being careful not to cut through completely.
- Place on baking sheet, drizzle with olive oil, and sprinkle with kosher salt. Brush oil into slices for crispiness.
- Roast for 30 minutes or until tender and golden.
- Insert cheese squares between slices and bake another 5–10 minutes until melted.
- Cool slightly, then top each potato with sour cream, bacon, and green onions. Serve warm.
Notes
Use small, uniform potatoes for even cooking. Brush oil between slices for perfect crispiness. Add toppings just before serving. Can be made vegetarian or dairy-free with simple swaps.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American