Loaded Hasselback Potato Bites Recipe

Introduction

Loaded Hasselback Potato Bites are a delightful snack or appetizer featuring crispy, thinly sliced potatoes stuffed with melted cheese and topped with savory bacon and sour cream. These bite-sized treats are perfect for parties or a tasty side dish that will impress your guests.

Ingredients

• 1 pound small creamer potatoes
• 1 Tablespoon olive oil
• ½ teaspoon Kosher salt
• Dash freshly ground black pepper
• 4 slices Gouda cheese, cut into 1-inch squares
• ¼ cup light sour cream
• 2 slices of bacon, cooked, drained, and crumbled
• 1 green onion top, sliced
• Dash of paprika

Instructions

1. Step 1: Preheat your oven to 400° F. Line a baking sheet with aluminum foil and set it aside for later use.
2. Step 2: Using a sharp knife, cut a small slice off the bottom of each potato so they can sit flat. Make ¼-inch slices along each potato, being careful not to cut all the way through.
3. Step 3: Toss the potatoes in olive oil, then place them on the prepared baking sheet. Sprinkle with Kosher salt and freshly ground black pepper.
4. Step 4: Bake the potatoes for 30 to 35 minutes until tender.
5. Step 5: Remove the potatoes from the oven and insert the Gouda cheese squares between every other slice. Return to the oven for 5 more minutes, or until the cheese has melted.
6. Step 6: Let the potatoes cool for about 10 minutes before topping each with sour cream, crumbled bacon, and sliced green onions. Sprinkle with paprika for a festive touch.
7. Step 7: Serve warm or at room temperature and enjoy your loaded Hasselback potato bites.

Tips & Variations

• Choose potatoes that are 1½ to 2 inches long for perfect bite-sized portions; Yukon Gold or red potatoes work well.
• Substitute Gouda cheese with Cheddar, Colby Jack, or your favorite melting cheese variety.
• To avoid slicing all the way through, place each potato on the curved side of a wooden spoon and slice until the spoon stops your knife.
• After baking, press the potato slices slightly together so the melted cheese acts as glue, keeping the bites compact and visually appealing.

Storage

Store leftover Loaded Hasselback Potato Bites in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave—heat on full power for 30 seconds, let sit for 5 minutes, then heat for another 30 seconds. They reheat well even with sour cream on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use larger potatoes for this recipe?

It’s best to use small potatoes around 1½ to 2 inches long to ensure each bite is perfectly sized. Larger potatoes may be harder to slice and serve as bite-sized portions.

What can I substitute for sour cream if I don’t have it?

You can use Greek yogurt as a tangy and creamy alternative to sour cream. It works well as a topping and provides similar texture and flavor.

Loaded Hasselback Potato Bites Recipe

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Loaded Hasselback Potato Bites are a delicious and visually appealing appetizer featuring small creamer potatoes sliced thinly without cutting all the way through, baked to tender perfection, then stuffed with melted Gouda cheese and topped with a savory mix of light sour cream, crispy bacon, green onions, and a touch of paprika. These bite-sized treats are perfect for parties or a tasty snack.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 10 Loaded Hasselback Potato Bites 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Hasselback Potato Bites

• 1 pound small creamer potatoes (about 1½ to 2 inches each, Yukon Gold or red potatoes)
• 1 Tablespoon olive oil
• ½ teaspoon Kosher salt
• Dash freshly ground black pepper
• 4 slices Gouda cheese, cut into 1-inch squares

Topping for Hasselback Potato Bites

• ¼ cup light sour cream
• 2 slices bacon, cooked, drained and crumbled
• 1 green onion top, sliced
• Dash of paprika

Instructions

1. Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with aluminum foil and set aside for easy cleanup and to prevent sticking.
2. Slice the potatoes: Using a sharp knife, cut a small slice off the bottom of each potato so it sits flat. Make ¼-inch slices along the length of each potato without cutting all the way through; use the back of a wooden spoon to help guide your knife and prevent slicing completely through.
3. Oil and season: Coat the potatoes evenly with olive oil, then place them on the prepared baking sheet. Sprinkle each potato with kosher salt and freshly ground black pepper to taste.
4. Bake the potatoes: Bake in the oven for 30 to 35 minutes, until the potatoes are tender and beginning to fan open between the slices.
5. Add cheese: Remove the potatoes from the oven and insert Gouda cheese squares between every other slice. Return to the oven for an additional 5 minutes to allow the cheese to melt and become gooey.
6. Cool and top: Let the potatoes cool for about 10 minutes before adding toppings. Spread light sour cream over each potato bite, then sprinkle with crumbled bacon, sliced green onions, and a dash of paprika for color and flavor.
7. Serve: Serve the loaded Hasselback Potato Bites warm or at room temperature for a perfect appetizer or snack.

Notes

• Potatoes should be about 1½ to 2 inches long to ensure proper slicing and cooking. Yukon Gold or red potatoes work best for texture and flavor.
• Gouda cheese melts wonderfully, but feel free to substitute Cheddar, Colby Jack, or any cheese that melts well.
• Using a wooden spoon under the potatoes while slicing prevents cutting all the way through, maintaining the signature hasselback effect.
• After baking, if the potato slices spread apart too much, cool for a minute or two, then gently press slices back together so the melted cheese acts as glue, improving appearance and cohesiveness.
• Leftover loaded Hasselback Potato Bites can be refrigerated and reheated in the microwave (even with sour cream on top) by heating 30 seconds on full power, letting sit 5 minutes, then heating another 30 seconds. They will be just as good as fresh.

Keywords: Hasselback potatoes, loaded potato bites, Gouda cheese, baked potatoes, appetizer, party snacks, bacon potato bites