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Loaded Hasselback Potato Bites Recipe

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★★★★★

4.4 from 79 reviews

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.

Ingredients

Scale

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

Find it online: https://dinewithlily.com/loaded-hasselback-potato-bites-recipe/