Hassleback Potatoes
Author: Sara Welch | Cooked: January 14, 2023

Yields: 6 Servings | Prep Time: 15 Minutes | Cook Time: 60 Minutes

  • 6 russet potatoes (medium sized)
  • 1/4 c. butter, melted
  • 1/4 c. olive oil
  • Salt and pepper to taste
  • 8 slices cheddar cheese, cut into 1" squares
  • 1 c. sour cream
  1. Preheat oven to 450°F. Line a sheet pan with foil and spray with cooking spray.
  2. Wash potatoes well under hot water scrubbing away any dirt.
  3. Place a potato on a cutting board between two chopsticks (preferably chopsticks that you won't be sad if they get scratched up), and slice the potato into 1/4" thick slices down to the chopsticks. Note that, near the ends of the potato (the part not touching the chopstick), the stopping point must be manually figured out.
  4. Repeat with the remaining potatoes and take a second to appreciate how much better the last potato looks compared to the first. Place the potatoes on the sheet pan.
  5. In a small bowl, melt the butter in the microwave using 30 second bursts at 50% power. Add oil, salt, and pepper to the bowl and mix to combine. Taste to make sure there's enough salt.
  6. Brush the oil mixture over the potatoes making sure to get down into most of the cracks.
  7. Bake for 50-60 minutes until the potatoes are tender and browned.
  8. Remove from oven and place the cheddar cheese squares into the cuts of the potatoes.
  9. Return to oven and bake for an additional 5 minutes, until the cheese is melted.
  10. Remove from oven and top with preferred toppings (sour cream, bacon bits, green onion, sriracha, etc.).
Additional Notes
  • Depending on the size of the potato, these could take much longer to cook. You can test by removing a center slice from your ugliest potato.
  • Make sure to check the oil mixture to make sure it's salty enough. Our potatoes ended up needing a lot more salt.
  • In the future I would for sure add more to the oil mixture. Garlic, chives, Parmesan cheese, etc.