Looking for a side dish that’s as exciting as the main course? These Cheesy Garlic Hasselback Potatoes are crispy on the outside, tender on the inside, and packed with gooey cheese and buttery garlic flavor. This fun twist on classic baked potatoes is easy to prepare and super kid-friendly—perfect for special dinners or any night you want to bring a little wow to the table!
Why Families Love This Cheesy Garlic Hassleback Potatoes Recipe
Families love this recipe because it transforms humble potatoes into something special with minimal effort. The thin slices create irresistibly crispy edges, while the melted cheese and garlic butter add comforting flavor that pleases both kids and grown-ups alike.
- Kid-approved cheesy flavor
- Crispy outside, soft inside
- Great for holidays or weeknight dinners
- Easy to customize or prep ahead
Ingredients You Need to Make Cheesy Garlic Hassleback Potatoes:
- Russet Potatoes (or Yukon Gold if you want a creamier texture)
- Butter (or olive oil)
- Garlic
- Garlic Salt
- Cheddar or Monterey Jack Cheese
- Parmesan Cheese
- Fresh Rosemary
- Bacon
- Salt & Pepper
Prep Tips:
- Thin, even slices: Use a mandoline slicer or sharp knife to get uniform potato slices — about ⅛ inch thick for perfect crispy edges.
- Soak your slices: Soak the potatoes in cold water for 20–30 minutes to remove excess starch — this helps them crisp up beautifully in the oven.
- Layer with love: Place potatoes on a greased baking dish, brushing each layer with garlic butter for maximum flavor.
- Cover then uncover: Bake covered with foil first to soften the potatoes, then uncover to crisp up the top and melt the cheese.
Tips & Suggestions for these Cheesy Garlic Hassleback Potatoes:
Healthier Twists:
- Swap butter for olive oil or avocado oil.
- Use part-skim mozzarella to reduce fat.
- Add steamed broccoli or spinach between the slits for veggie bonus.
- Replace sour cream with plain Greek yogurt for added protein.
- Use sweet potatoes for added fiber and nutrients.
Helpful Tips:
Prep Tips: Use wooden skewers or chopsticks to avoid slicing all the way through the potatoes.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
Make Ahead: Slice and soak potatoes in water up to 1 day in advance. Pat dry before baking.
Cooking with Kids:
- Let kids sprinkle the cheese for fun hands-on help.
- Serve with fun dipping sauces like Greek yogurt ranch or ketchup.
- Slice potatoes thinner for crispier texture (kids love the crunch!).
- Use mini potatoes for personal-sized servings.
More Tasty Potato Recipes to Try:
Ready to Make Cheesy Garlic Hassleback Potatoes?
Add some excitement to your next dinner with this irresistibly cheesy and crispy potato side! Whether it’s a cozy family meal or a holiday table, these Hasselback Potatoes bring comfort, fun, and flavor to every bite.
Cheesy Garlic Hassleback Potatoes
These Cheesy Garlic Butter Hasselback Potatoes are crispy on the outside, tender on the inside, and packed with gooey cheese and buttery garlic flavor. This fun twist on classic baked potatoes is easy to prepare and super kid-friendly!
Servings: 1
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Preheat the oven to 400 degrees. Line a baking sheet with foil or parchment paper.
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Place each potato on a cutting board next to a wooden spoon to prevent slicing all the way through. Use a sharp knife to cut thin slices (about 1/8-inch apart) across the potato, stopping about 1/4-inch from the bottom.
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In a small bowl, whisk together the butter, garlic, garlic salt, salt and pepper.
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Place potatoes on the prepared baking sheet. Generously brush the garlic butter over each potato, making sure it seeps in between all the slices. Reserve a little bit of the butter for later.
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Bake for 45 minutes, or until the potatoes are golden brown and tender on the inside.
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Remove potatoes from the oven and carefully tuck the shredded cheese into the slits of each potato. Sprinkle grated Parmesan and bacon crumbles on top of the potatoes and drizzle with reserved garlic butter if desired.
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Return to the oven and bake for an additional 10 minutes or until the cheese is melted and bubbly.
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Garnish with minced rosemary Serve warm with sour cream and sliced green onions if desired. Enjoy!
