Loaded Hasselback Potatoes

Loaded Hasselback Potatoes

This is a hybrid between loaded potatoes and Hassel back potatoes, or I should say the perfect potato dinner!
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Course Main Course
Cuisine Irish
Servings 4


  • 4 rooster potatoes large
  • 2 tbsp olive oil
  • 1 sprig rosemary
  • 2 sprigs thyme
  • 100 g streaky bacon slices
  • 200 g mature cheddar cheese sliced or grated
  • 2 tbsp. caramelised onion
  • 200 g Tomatoes to serve
  • 100 g salad leaves to serve
  • 100 g crème fraiche
  • Salt and pepper


  • Preheat the oven to 220ºC.
  • Using 2 spatula as guide, Cut the potatoes into thin slices or in diamond shape without cutting all the way through them. The incisions should go about three-quarters of the way down.
  • Place the potatoes in a roasting pan, drizzle with olive oil, add the rosemary and thyme and place the bacon in-between some slices. Add the cheese if desired or place the cheese just 15 minutes before serving the potatoes.
  • Bake for 1 hour or so until cooked through. (Depending on the size of the potatoes it will take a longer or shorter time.)
  • Once nearly baked, add the cheese or extra cheese in-between some of the opened baked potatoes slices.
  • Place back in the oven and continue to bake for a further 15 minutes or until the cheese is melted and crispy.
  • In the meantime, on serving platter, divide the tomatoes, salad leaves.
  • Once the potatoes are baked and ready to be served, sprinkle some caramelised onion over and serve with a dollop of crème fraiche and the side of tomato salad.
  • Enjoy immediately.
Keyword Kevin Dundon, main course, potatoes, quick and easy, weekly dinner

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