Mini Hasselback Loaded Potatoes

  • prep time10 min
  • total time 50 min
  • serves 10 - 15

A playful appetizer that channels its larger baked potato self. These mini spuds may look precious, but their taste is anything but. Pass them around at your next party – they’re an instant conversation starter.

Click here to watch how to make this recipe.

172 Ratings
Directions for: Mini Hasselback Loaded Potatoes



1 ½ lb(s) mini red or white potatoes

2 Tbsp extra-virgin olive oil

½ tsp salt


½ cup sour cream

4 strips bacon, cooked and diced

2 green onions, green parts only, diced or 2 Tbsp diced chives

½ tsp paprika

4 oz Cheddar cheese, thinly sliced and cut into small squares

½ bunch fresh rosemary sprigs



1. Preheat oven to 425ºF.

2. In each potato, without slicing all the way to the bottom, cut several slices crosswise to create an “accordion” (tip: place potatoes in a wooden spoon and cut inside the spoon; the lip will prevent your knife from cutting all the way through.

3. On a large baking sheet, toss all potato ingredients until potatoes are evenly coated.

4. Roast for 30 to 35 minutes until potatoes are tender when pierced with a fork and skin is beginning to crisp. Cool for 5 minutes.


1. In each slice, stuff with a square of cheese. Bake for 5 minutes longer, until cheese has melted.

2. Poke a sprig of rosemary into the bottom of each potato (acting like a skewer) and place on a serving plate.

3. Garnish each potato with a small amount of sour cream, bacon, green onion or chives and a dusting of paprika. Serve warm.

Source and Credits

Recipe courtesy of Allison Day


See more: Appetizer, Bake, Cheese, Great Canadian Cookbook, Herbs, Pork, Potatoes, Side, Holiday Sides

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