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Loaded Hasselback Potato Bites
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5 from 8 votes

Loaded Hasselback Potato Bites

Loaded Hasselback Potato Bites are a mini version of the ever popular Hasselback Potatoes all dressed up with traditional loaded potato fixins.
Prep Time15 minutes
Cook Time40 minutes
Cooling Time12 minutes
Total Time55 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 10 Loaded Hasselback Potato Bites
Calories: 100kcal


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.


  1. 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.
  2. I used Gouda cheese slices. However, you could also use Cheddar cheese, Colby Jack cheese, or a cheese of your choice.
  3. 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.
  4. 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.
  5. 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!


Calories: 100kcal | Carbohydrates: 9g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 16mg | Sodium: 222mg | Potassium: 221mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 9mg | Calcium: 99mg | Iron: 1mg