Slicing potatoes Hasselback-style makes them extra tender, and melting grated cheddar cheese on top means these one-bite appetizers are perfect for your game-day gathering. Be sure to scrape up the crisp melted cheese in the pan!
2 pounds red thin-skinned potatoes (about 2 in. long)
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon pepper
2 cups shredded sharp cheddar cheese
1/2 cup whole-milk Greek yogurt or sour cream
1/4 cup crumbled cooked bacon (in small pieces, from about 3/4 lb. bacon)
2 tablespoons chopped chives
How to Make It
Make crosswise cuts 1/8 in. apart across each potato, down to 1/4 in. from bottom. (For easy slicing, set a potato between two parallel rulers or dowels.) Preheat oven to 425°.
In a large bowl, coat potatoes with oil and sprinkle with salt and pepper. Place potatoes cut side up in a 9- by 13-in. baking pan. Bake until potatoes are tender when pierced, about 45 minutes (check the biggest one to be sure they're all tender). Let stand 5 to 10 minutes until cool enough to handle.
Sprinkle cheese over potatoes, pushing it into cuts, then bake until cheese is melted, 5 to 10 minutes. Transfer potatoes to a platter and let cool for a few minutes. If you like, return pan with cheese to oven and bake until cheese is crisp, about 10 minutes.
Top each potato with a small dollop of yogurt, then sprinkle potatoes and platter with bacon and chives.
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