If you like loaded potatoes and Hasselback Potatoes, you’ll absolutely love Loaded Hasselback Potato Bites. They are a mini version of the ever popular Hasselback Potatoes all dressed up with traditional loaded potato fixins. They make the perfect appetizer to serve at your holiday party, or anytime for that matter. They’re equally good as a side dish for a festive dinner!
Ingredients
I used the following ingredients for these little delicacies: Small creamer potatoes, olive oil, Kosher salt, freshly ground black pepper, Gouda cheese slices, sour cream, crumbled bacon, and sliced green onion tops. I finished the Loaded Hasselback Potato Bites off with a sprinkling of paprika for a more festive look.
Preparing the Potatoes
After I washed the potatoes and allowed them to dry, I cut a small piece from the bottom. The reason for doing this was to ensure that they would lie flat. Then, I placed the each potato in a wooden spoon, and used a small knife to make ¼-inch cuts. I used the wooden spoon to stop the knife from cutting all the way through the potato!
Making the Loaded Hasselback Potato Bites
After cutting all of the potatoes, I rolled each one in some olive oil. I placed the potatoes on a foil lined baking sheet. Then, I sprinkled them with some Kosher salt and freshly ground black pepper.
I popped the potatoes into a preheated 400° F oven until they were done. This took about 35 minutes. I removed the potatoes from the oven. After allowing them to cool for several minutes, I carefully placed pieces of cheese between every other potato slice.
Then I returned the potatoes to the 400° F oven for another 5 minutes to allow the cheese to melt.
I noticed that when I removed the potatoes, some of the potato slices were open more than I would have liked. No problem. I pressed both ends of the potatoes together, allowing the melted cheese to serve as a type of “glue” to hold the slices together!
After allowing the potatoes to cool for about 10 minutes, I added a dollop of sour cream on top. Then, I sprinkled on some crumbled bacon and sliced green onion tops. I finished the Loaded Hasselback Potato Bites with a sprinkling of paprika for an added festive look.
I served the Loaded Hasselback Potato Bites warm. They make an amazing appetizer or side dish sure to please even your most picky eater. Yum!
For other amazing loaded potato recipes, check out the following:
- Crispy Loaded Potato Smashers: Crispy Loaded Potato Smashers are flavorful little morsels that everyone is certain to absolutely love. They’re similar to potato skins, but without all of the fuss and mess. One bite and you’ll be totally hooked!
- Loaded Crispy Crown Cups: Loaded Crispy Crown Cups are crispy potato cups filled with your favorite loaded baked potato fixin’s. Crispy Crowns form the Cups that are topped with melted cheese, sour cream, and crumbled bacon. Sound amazing? Well they are! Be sure to make plenty because they disappear quickly.
- Fried Loaded Potato Balls: Wow your family and guests with these fried loaded potato ball. Crispy on the outside, and filled with baked potatoes, cheese and bacon, they make the perfect make ahead appetizer or side dish.
Loaded Hasselback Potato Bites
Ingredients
Hasselback Potato Bites
- 1 pound small creamer potatoes (See Note 1)
- 1 Tablespoon olive oil
- ½ teaspoon Kosher salt
- Dash freshly ground black pepper
- 4 slices of cheese, cut into 1-inch squares. (See Note 2)
Topping for Hasselback Potato Bites
- ¼ cup light sour cream
- 2 slices of bacon, cooked, drained, and crumbled
- 1 green onion top, sliced
Instructions
Hasselback Potato Bites
- Preheat oven to 400° F. Line a baking sheet with aluminum foil; set aside.
- Using a sharp knife, cut a small slice off the bottom of the potatoes to allow them to sit flat. Make ¼-inch slices in each potato making sure that you don't cut all the way through the potato. (See Note 3)
- Coat the potatoes in olive oil and place on prepared baking sheet. Sprinkle with salt and freshly ground black pepper.
- Bake for 30 to 35 minutes, or until the potatoes are tender.
- Remove potatoes from oven. Place cheese squares between every other potato slice. Return to oven for 5 more minutes, or until cheese has melted. (See Note 4)
Topping for Hasselback Potato Bites
- Let potatoes cool 10 minutes before topping with sour cream, crumbled bacon, and green onions. For a more festive look, add a sprinkle of paprika.
- Serve warm or at room temperature. (See Note 5)
- Yield: 10 Loaded Hasselback Potato Bites.
Chula's Expert Tips
- The potatoes should be about 1½ to 2 inches from end to end. I used Yukon Gold potatoes. However, you could also use red potatoes.
- I used Gouda cheese slices. However, you could also use Cheddar cheese, Colby Jack cheese, or a cheese of your choice.
- I placed the potatoes on the spoon part of a wooden spoon and used a small knife to make the ¼-inch slices. The sides of the wooden spoon stopped the knife from cutting all the way through the potato.
- During baking, the potato slices tend to spread apart. This makes putting the cheese between the slices easy. However, for presentation, the Hasselback Potato Bites look better if the slices are more compact. Therefore, if you allow the potatoes to cool for a minute or two, you can press potato slices together, allowing the melted cheese to serve as a “glue” to hold the slices together.
- Leftover Loaded Hasselback Potato Bites can be refrigerated, and gently reheated later in the microwave (even with the sour cream on top!). Heat on full power for 30 seconds. Let sit for 5 minutes for the heat to permeate the potato. Heat one more time on full power for 30 seconds. The Potato Bites will be warm, and just as good as when first made!
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