Cheesy Hasselback potatoes with bacon are the ultimate carbohydrate-based party snack. These cheesy bites are so easy to make, yet turn out incredibly tasty and pretty much irresistible.
Have you seen my poppadom-style potato skins and loaded skins with goats cheese & pesto?
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THIS POST HAS BEEN SPONSORED BY PRIMULA. ALL THOUGHTS AND OPINIONS ARE MY OWN
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Cheesy Hasselback potatoes with bacon are a satisfying, delightful and popular nibble to serve at an informal get-together.
That hit of moreish salty bacon and blissfully crispy potato works wonders together. But I’ve taken mine a step further by topping with Primula cheese spread to provide a wonderful cheesy flavour.
Available in two flavours – milder Cheese ‘n’ Paprika and spicier Cheese ‘n’ Jalapeño – the choice is yours, depending on how hot and spicy you’d like to make these cheesy Hasselback potatoes. Both flavours work a treat on these potatoes.
What are Hasselback potatoes?
Hasselback potatoes were invented by a Swedish chef at the Hasselbacken restaurant, Stockholm in 1953.
Essentially, they are a type of baked potato. Prior to cooking, vertical slits are cut into the potato, which, once baked, fan open.
Visually striking, crispy and delicious, in their simplest form these spuds make a great side dish to plenty of main course meals.
However, when topped with additional ingredients, the simple Hasselback can be transformed into a standalone snack or party nibble that is sure to delight.
Ingredients
These cheesy Hasselback potatoes come together using a set of modest ingredients to create quite a flavour explosion:
- New potatoes
- Olive oil (not extra virgin)
- Butter
- Streaky bacon
- Primula Cheese ‘n’ Paprika (or Primula Cheese ‘n’ Jalapeño)
- Spring onions
I’ve developed these cheesy Hasselback potatoes as a handheld snack, so all of the flavours are present in each bite. For this reason, I’ve selected potatoes that weigh around 50g each – perfect for picking up and eating with fingers.
Primula cheese spread was a favourite of mine in lunchboxes as a child. I can’t count the number of times the Cheese ‘n’ Chive flavour must have graced my sandwiches.
I’m now pleased to introduce two new additions to the Primula range: Cheese ‘n’ Paprika and Cheese ‘n’ Jalapeño. They are ideal for those of us favouring a spicy edge to our cheese spread to help pack in the flavour.
Incidentally, aside from being great on these hot potatoes, Primula is also lovely on crackers for a quick lunch or supper.
How to Make Cheesy Hasselback Potatoes
These Hasselback potatoes with bacon require regular attention but are an easy and impressive snack to pull together at home:
Step 1: Begin by preparing the potatoes: make vertical slits down into the potato, as instructed above. Put the potatoes into the roasting dish and toss in the olive oil. Season with a little salt and pepper and roast for 25 minutes
Step 2: Remove from the oven and dot the butter over the potatoes. It will slip and slide as it melts, so use a silicone brush to wipe it over the potatoes, encouraging the melted butter down into the slits. Roast for a further 25 minutes, basting again with the butter halfway through the cooking time. Check they are almost cooked by poking the flesh with a knife. They should feel almost tender. If they still feel firm and woody return to the oven for 5-10 more minutes and test again
Step 3: Chop the bacon into small pieces and poke bits down between the potato slits – use a knife to help push the pieces down. Aim for a few pieces of bacon every second or third slit. Return the pan to the oven for 10 more minutes to cook the bacon
Step 4: When cooked set aside for 5 minutes to cool slightly. Meanwhile mince the spring onions. Top each potato with around 1 ½ teaspoons of Primula Cheese ‘n’ Paprika, some spring onion and a dusting of paprika
Though I’ve used Primula Cheese ‘n’ Paprika to top the spuds in my images for a spicier hit try using Primula Cheese ‘n’ Jalapeño instead. It works just as well.
Whichever flavour you opt for these cheesy Hasselback potatoes with bacon won’t hang around long once you serve them. They are as tasty and fun to eat as they look.
Expert tips
How to Cut the Potatoes
The aim is to make lots of evenly spaced vertical slits in each potato so they fan open during cooking. When I first tried making Hasselback potatoes several years ago I made a real mess of slicing them.
Luckily, after a few fails, I got a great tip from Betty at Slow the Cook Down. She suggests putting the potato onto a dessert spoon and slicing the potato on this. The idea behind this is that the knife hits the sides of the spoon prior to hitting the bottom of the potato.
Genius. This technique makes cutting the potatoes so much easier, so it’s the way I always cut Hasselbacks now.
Cooking Tips
- ensure that your potatoes are all similar size and weight. Not only will they look better side by side when served, but they will also cook evenly
- don’t under-estimate the amount of oil and butter needed. these Cheesy hasselback potatoes with bacon are a luxury food, embrace that aspect of them. Using too little oil and butter will result in dry potatoes
- Similarly, remember to turn and baste the potatoes as instructed during cooking. Keeping them suitably lubricated in oil will give the best results
Frequently asked questions
Provided the Primula cheese spread has not been added to the top then these potatoes can be reheated. Cover with foil and cook for 15-20 minutes in a moderate oven just to heat through. Top with cheese spread once warmed up.
You certainly can use larger potatoes. The cooking time will need to be extended though. The exact cooking time will depend on the size of your chosen spuds. For large potatoes, baste them with the oil after 25 min, then again after another 25 minutes. Then add the butter and continue to cook until you are certain they are nearly ready before adding the bacon for the final 10 minutes of cooking.
Yes, sweet potato is a lovely swap. Prepare in exactly the same way as instructed, but pay attention to how cooked the sweet potato feels. Only add the bacon once it feels almost ready
More cheesy snacks
📖 Recipe
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Cheesy Hasselback Potatoes with Bacon
Ingredients
- 8 New potatoes each about 50g in weight
- 1 ½ tablespoon Olive oil NOT extra virgin
- Salt & pepper
- 30 g/ 1 oz Butter
- 30 g/ 1oz Streaky bacon
- 3 Spring onions (scallions)
- 12 teaspoon Primula Cheese 'n' Paprika spread or Cheese 'n' Jalapeño spread
- ½ teaspoon Paprika sweet & mild
Instructions
- Preheat the oven to 200C/ 400F/ GM6
- Begin by preparing the potatoes: place a potato onto a dessert spoon and, using a sharp knife, make vertical slits down into the potato. When your knife touches the edge of the spoon you've cut far enough. Aim to make the slits of uniform width apart with around 2-3mm between each one
- Put the potatoes into the roasting dish and toss in the olive oil. Season with a little salt and pepper and roast for 25 minutes
- Remove from the oven and dot the butter over the potatoes. It will slip and slide as it melts, so use a silicone brush to wipe it over the potatoes, encouraging the melted butter down into the slits
- Roast for a further 30 minutes, basting again with the butter half way through the cooking time
- Meanwhile chop the bacon into small pieces
- After the cooking time check the potatoes are almost cooked by poking the flesh with a knife. They should feel almost tender. If they still feel firm and woody return to the oven for 5-10 more miutes and test again
- When cooked through poke the bacon down into the slits – use a knife to help push the pieces down. Aim for a few pieces of bacon every second or third slit, then share any remaining bacon out between the potatoes. Baste with the butter in the base of the pan
- Return the pan to the oven for 10 more minutes to cook the bacon
- When cooked set aside for 5 minutes to cool. Meanwhile mince the spring onions
- Top each potato with about 1 ½ teaspoon of Primula Cheese 'n' Paprika, some spring onion and a dusting of paprika
Notes
Tip for Slicing the Potatoes Easily
Put the potato onto a dessert spoon and slice into the potato on this. The idea behind this is that the knife hits the sides of the spoon prior to hitting the bottom of the potato. Aim for 2mm max between each vertical.Cooking Tips
- ensure that your potatoes are all similar size and weight as they will cook evenly
- don’t under-estimate the amount of oil and butter needed. Using too little oil and butter will result in dry potatoes
- Similarly, remember to turn and baste the potatoes as instructed during cooking. Keeping them suitably lubricated in oil will give the best results
Ashley
Made these for dinner and they were so good and easy!
Jane Saunders
Excellent – thanks for the feedback
Amanda Livesay
These are delicious! And they look so impressive.