Mini Loaded Hasselback Potatoes
Mini Loaded Hasselback Potatoes turn baby Yukon Golds into a tender, crispy, fully-loaded comfort food side dish topped with bacon, cheese, sour cream and green onions.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 1 pound baby Yukon gold potatoes washed and scrubbed
- ¼ cup butter
- 2 cloves garlic peeled and minced
- 1 sprig fresh rosemary
- kosher salt to taste
- freshly-ground pepper
- sour cream for topping
- 4 slices bacon cooked and crumbled
- shredded cheese
- green onions chopped
Instructions
Instructions
- Preheat oven to 425°F.
- Place each potato between two chopsticks or wooden spoons and make thin slices across the top without cutting all the way through.
- In a saucepan, melt butter over medium heat. Add garlic and rosemary and cook for 1-2 minutes until fragrant.
- Brush the garlic butter over each potato, getting it into all the slices. Season with kosher salt and freshly-ground pepper.
- Place potatoes on a parchment-lined baking sheet and bake for 30-40 minutes or until browned and tender.
- Immediately after removing from oven, sprinkle with shredded cheese so it melts over the warm potatoes.
- Top with sour cream, bacon crumbles, and chopped green onions. Serve warm.
Notes
For a quicker finish, place under broiler for 2 minutes before serving. Store leftovers up to 4 days in the fridge or freeze wrapped in foil. Reheat in oven for best texture.