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Baby Hasselback Potato Bake with Cheddar and Bacon is super simple and guaranteed to be a hit!



Total time

80 minutes


Sides, Dinner


  • butter, oil or nonstick cooking spray for baking dish
  • 1 bag (28-ounce) baby Yukon Gold potatoes
  • 3 tablespoons olive oil ((divided))
  • salt and freshly ground black pepper
  • 1 teaspoon onion powder (approximately)
  • 1 teaspoon garlic powder (approximately)
  • ½ teaspoon Hungarian paprika (approximately)
  • 1 cup shredded cheddar cheese
  • 6 slices bacon
  • chopped scallion tops or chives


  1. Preheat oven to 375 degrees.  Butter, oil or spray an 8 x 11-inch baking dish.
  2. Cut slits in each potato, leaving the bottom intact.  Stop just before reaching the bottom of the potato.  Space the slices 1/8-inch to 1/4-inch apart.
  3. Set on a baking sheet, drizzle with olive oil and season generously with salt and black pepper to taste.  Roast for 45-50 minutes or until the potatoes "fan out" slightly and are tender.
  4. Season with onion powder, garlic powder and paprika.  (Be sure to get the seasoning "inside" the potato.)
  5. Transfer potatoes to a baking dish.  The potatoes should be snug but not so snug that you close up the potatoes.
  6. Sprinkle with cheese and bacon and return to oven to 10-15 minutes or until cheese has melted.  Sprinkle with scallion tops or chives and serve immediately.
  7. View the recipe instructions at From a Chef's Kitchen

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