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Loaded Hasselback Potatoes And Dip

Move over, potato chips.

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Loaded Hasselback Potatoes And Dip

Nathan Ng / Via BuzzFeed


Servings: 6-8

Hasselback Potatoes

4-5 russet potatoes, large

2 tablespoons olive oil

Salt, to taste

Pepper, to taste

2 wooden skewers/chopsticks

Bacon Cheddar Dip

16 ounces cream cheese, room temperature

2½ cups cheddar cheese, shredded

1 cup sour cream

1 cup green onions

4 slices bacon, cooked and chopped


# Preheat the oven to 400˚F/200˚C.

# Cut the potatoes widthwise about ⅛ inch apart, and ¼ inch from the bottom.

# Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.

# In a large bowl, mix together the cream cheese, 2 cups of cheddar, bacon, sour cream, and green onions.

# Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.

# Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.

# Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.

# Once finished, fill the middle of the skillet with the bacon cheddar dip.

# Top with the remaining ½ cup of cheddar cheese.

# Continue baking at 400˚F/200˚C for 10-15 minutes or until the cheese is melted and golden brown .

# Enjoy!