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Cheesy Hasselback Potatoes with Bacon are an easy but impressive potato dish to serve at special occasion dinners. Tailor them to your own tastes by choosing different types of cheese and other toppings.

Potatoes are a staple at our home. From my Creamy Garlic Mashed Potatoes to my Loaded Twice Baked Potatoes to my Balsamic Glazed Brussels Sprouts and Sweet Potatoes, we love them all.

Hasselback Potatoes

Potatoes are one of our favorite side dishes. They are cheap, filling, and usually very easy to make. While growing up, potatoes were a mainstay because feeding a family eight was no easy task. Even now, I keep my potato bin stocked with different types – russet, Yukon gold, baby red, white, and of course, sweet potatoes.

This hasselback recipe? What can I say?

Cheesy – Oh the cheese! You’ll taste it in every single bite.
Salty – The parmesan cheese and bacon add to this, because a bland potato is no bueno.
A delicious, tender texture – The slim little slices in each potato make these fun to eat. I find myself wanting to eat the slices one by one with my fingers, instead of digging in with a fork. But eat them as you like!

A white dish of four cheesy hasselback potatoes, in a wood board.

Ingredients needed for Cheesy Hasselback Potatoes with Bacon:

Potatoes – I used white potatoes for these, but russet would be good too.
Olive Oil – Extra Virgin olive oil.
S&P – I’m a fan of kosher salt and freshly ground black pepper.
Garlic – Some freshly minced garlic adds some nice flavor.
Cheese – I used sharp cheddar cheese, sliced thin. You could use whatever kind of cheese you like here.
Bacon – Just a few slices of crumbled bacon adds some great saltiness.
Parmesan – Freshly grated parmesan cheese, always!
Additional Toppings – You could serve these potatoes with butter, sour cream, extra cheese, and chopped green onions.

My hand holding a yellow potato sliced into hasselback strips.

How to make Cheesy Hasselback Potatoes with Bacon:

Prep. Preheat oven to 400 degrees.
Slice potatoes. Take a potato, one at a time, and slice thinly without going all the way through. I find using two wooden utensils on either side of the potato (using a sharp knife and a cutting board) to help greatly.
Microwave potatoes. – Microwave one potato at a time, for about four minutes for each. The potatoes will be almost fully cooked. Place on the baking dish, add some minced garlic, drizzles of olive oil, and generous pinches of kosher salt and freshly ground black pepper to taste.
Add cheese. Thinly slice the cheese, and add an even amount of slices to each potato, tucking them in between the strips of potato. Then add some crumbled bacon as well.
Bake. Bake the potatoes for 15-20 minutes, or until they are fork tender. This may depend on the size and shape of the potatoes.
Serve. Serve potatoes with some butter, extra cheese, sour cream, and chopped green onions.

TIP: Instead of microwaving the potatoes, you can bake them in the oven instead.

A cutting board with thinly sliced cheese and crumbled bacon.

The hasselback potatoes before baking, with slices of cheese and bacon.

Types of Potatoes that I cook with:

Russet Potatoes – AKA Idaho potatoes, these are starchy with a mealy flesh. I use these mostly for mashing (after boiling) and baking.
Red Potatoes – These potatoes have a waxy flesh, that gets creamy when cooked. They are generally small and have thin red skins. I love them for roasting and using in soups.
Sweet Potatoes – Probably our favorite potatoes (especially the hubby) and most consumed. These are a naturally sweet potato, relatively starchy in nature. I use them for many things including, roasting, baking, and mashing.
White Potatoes – More of a waxy potato, these are either white or gold in color. Yukon Gold is a type of white potato, and are known for their buttery flavor. I love using these potatoes for roasting, baking, and sautéing.

Main dish recipes to serve with these potatoes:

Side shot of a cheesy hasselback potato after baking.

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xoxo ~Sue