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!
Estimated reading time: 7 minutes
Table of Contents
The ingredients for these little delicacies are pretty minimal.
- The Potatoes: I like to use small creamer potatoes.
- The Cheese: The Hasselback Potato bites are “stuffed” with slices of Gouda cheese.
- The Toppings: For the “loaded” part of this recipe, I used sour cream, crispy crumbled bacon and sliced green onion tops. I also added a sprinkling of paprika to provide a holiday festive look.
- The Rest of the Ingredients: I also rolled the potatoes in olive oil and sprinkled them with Kosher salt and freshly ground black pepper.
Preparing the Potatoes
As a starting point, I prepared 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 the potatoes would lie flat.
- Then, I placed the each potato in the bowl of 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
Now that the potatoes were washed and sliced, it was tome to make the Loaded Hasselback Potato Bites.
- The first thing that I did was to roll each of the cut potatoes 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 for about 35 minutes. Once the potatoes were done, I removed them from the oven.
- After allowing the potatoes to cool for several minutes, I carefully placed pieces of cheese between every other 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 potato 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!
Frequently Asked Questions
You can substitute small (1 ½ to 2-inches) Yukon Gold or red potatoes for the creamer potatoes.
If you would prefer, you could easily substitute Cheddar cheese, Colby cheese, or Colby Jack cheese for the Gouda cheese.
I’ve found that the bowl of a standard wooden spoon has the perfect amount of rise on both sides to prevent the slices to go all the way through the potato. You could also use chop sticks on either side of the potato for the slicing.
If you end up with leftovers, you can gently rewarm the Loaded Hasselback Potatoes in the microwave. I like to heat them on full power for about 30 seconds, let them sit for about 5 minutes, and heat them again on full power for about 30 seconds.
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.
- Twice Baked Potato Casserole: Twice Baked Potato Casserole takes the lowly baked potato to new heights with bacon, cheddar cheese, sour cream and butter to create an amazing side dish that is creamy and cheesy. It’s perfect for the holidays and family get-togethers when you want a spectacular dish. Twice baked potato casserole can be made ahead of time and leftovers, if any can be reheated in the microwave.
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Loaded Hasselback Potato Bites
Hasselback Potato Bites
- 1 pound small creamer potatoes (See Tip 1)
- 1 Tablespoon olive oil
- ½ teaspoon Kosher salt
- Dash freshly ground black pepper
- 4 slices Gouda cheese cut into 1-inch squares (See Tip 2)
Topping for Hasselback Potato Bites
- ¼ cup light sour cream
- 2 slices of bacon, cooked, drained and crumbled
- 1 green onion top, sliced
- Dash of paprika
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 Tip 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 Tip 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 Tip 5)
- Yield: 10 Loaded Hasselback Potato Bites.
- 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!
I first published the post on these amazing Loaded Hasselback Potato Bites on December 5, 2018. Since then, I’ve made these little delicacies many times.
This repost has updated photos and text, but the same great recipe.