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Easy Hasselback Baked Potatoes

Thinly sliced Hasselback baked potatoes are a fun, easy dish that falls squarely into “comfort food” territory. With only five ingredients and only 10 minutes prep time needed, this one is perfect as the weather gets cooler.

Hasselback Baked Potatoes

Ingredients For Hasselback Baked Potatoes

  • Russet potatoes or Yukon Gold potatoes
  • Butter
  • Salt
  • Parmesan
  • Bread crumbs

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Cut Hasselback Baked Potatoes

Before we jump into the steps, some people always want to know why they are called Hasselback potatoes. It’s because of the original recipe, invented sometime in the 1940s, and offered by a restaurant in Sweden called Hasselback.

The cutting technique used is the identifying feature, a bit like the way sushi rolls are cut in a specific way to give them their distinctive shape. There are other Hasselback recipes in addition to ours, you’ll find other recipes calling for the Hasselback-style cut used here.

You want to prep your potatoes Hasselback-style by slicing each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom.

Don’t cut all the way down to the bottom, as the intent is to make the potato into a sort of accordion after it’s been cut. Having all the slices still connected at the bottom of the potato accomplishes this nicely.

How to Make Hasselback Baked Potatoes

Bake with melted butter for half an hour, then add breadcrumbs and drizzle with more butter. Bake again for 20 minutes, top with cheese, baste with butter again, and give the potatoes another five minutes in the oven or bake until golden brown. Yes, it’s a bit of baking time, but it is WELL worth the effort.

Baked Hasselback Potatoes

Hacks For Baked Hasselback Potatoes

Scrubbing your potatoes as part of the food prep is important. Many prefer to use a stiff brush to scrub the spuds after soaking them in water for a time. Check your potatoes for any signs of mold, disease, soft spots, green spots, eyes or sprouts, etc. And since we’re talking about sprouts…

What To Do About Potato “Eyes”

When cooking with potatoes, it’s important to beware the sprouts or eyes that can develop over time if a potato is stored long enough. The sprouts contain glycoalkaloids which are toxic–these are responsible for the green color of potatoes that aren’t fit to eat.

There are many schools of thought regarding potatoes that have started to sprout. Some sources say it’s fine to cut out the eyes and proceed, others say this is fine unless your potatoes are getting wrinkly and showing other signs of age. Some won’t eat them at all after they have started to sprout.

The key to storing potatoes is to keep them out of the light. Store them in a cool, dark place until they are ready to be washed and eaten. If you see ANY signs of mold, dispose of the potato and do not use it.

I love making these…they’re buttery with a slight crunch and they look pretty cool, too. Be careful when you’re cutting them not to go all the way through the potato or you’ll just end up with sliced potatoes! But if that happens, just toss the potatoes in the pan and cook them anyway! :-)

Try These Potato Recipes Next:

Baked Hasselback Potatoes

Baked Hasselback Potatoes

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes

These easy potatoes are delicious and look so pretty on a plate!


  • 4 medium-sized russet potatoes, peeled (optional, sometimes I leave the skins on)
  • 1/3 cup butter, melted and divided
  • 1/2 tsp coarse salt
  • 1 tbsp breadcrumbs
  • 2 tbsp grated Parmesan


    1. Preheat the oven to 425°.
    2. Slice each potato crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. You can place a wooden spoon on the counter right next to the potato while you make the cuts and the knife will stop at the spoon.
    3. Place the potatoes in a baking dish. Drizzle 2 tablespoons melted butter evenly over potatoes, and sprinkle with the salt.
    4. Bake the potatoes for 30 minutes.
    5. Sprinkle the breadcrumbs over the top of the potatoes and drizzle with the remaining melted butter. Put them back in the oven and bake 20 more minutes.
    6. Sprinkle cheese over potatoes, baste with butter in pan, and bake 5 more minutes or until potatoes are golden.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 16gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 5gCholesterol: 42mgSodium: 493mgCarbohydrates: 39gFiber: 35gSugar: 2gProtein: 6g

This data was provided and calculated by Nutritionix.

Kristy Bernardo
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Nin Harris

Sunday 8th of August 2010

I've never made hasselbacks, but these look amazing. I have all the necessary ingredients and suspect I'll be trying this, soon.

I enjoyed surfing your blog; the pictures are gorgeous and the recipes are neat.


Sunday 1st of August 2010

I make these hasselbacks all of the time. No more time than other styles of potatoes. Just butter / oil and roast! They add that certain *ahhhhhhhhh* to presentation and are so yummy and crispy. I have used handles of kitchen cutlery when slicing the potatoes. I am also going to try and egg slicer and a chop stick, on par boiled tiny taters and see if that works too !


Monday 5th of July 2010

These look so cool...I've gotta make 'em!


Sunday 4th of July 2010

Those look awesome!

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