Loaded Hasselback Potatoes & Dip
featured in 5 Dips for Your Next Party
These Loaded Hasselback Potatoes with Dip are the ultimate party appetizer. Crispy on the outside, tender on the inside, loaded with a creamy dip made with sour cream, bacon, and green onions.
Tasty Team
93% would make again
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
35 minutes
35 min
Cook Time
1 hr 15 min
1 hr 15 min
Total Time
1 hr 50 min
1 hr 50 min
Prep Time
35 minutes
35 min
Cook Time
1 hr 15 min
1 hr 15 min
Ingredients
for 6 servings
Hasselback Potatoes
- 4 large russet potatoes
- 2 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 2 wooden skewers
Bacon Cheddar Dip
- 16 oz cream cheese (450 g), room temperature
- 2 ½ cups shredded cheddar cheese (250 g)
- 1 cup sour cream (230 g)
- 1 cup green onion (100 g)
- 4 slices bacon, cooked and chopped
Nutrition Info
- Calories 765
- Fat 55g
- Carbs 42g
- Fiber 3g
- Sugar 5g
- Protein 26g
Estimated values based on one serving size.
Preparation
- Preheat the oven to 400˚F (200˚C).
- Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
- Soak the potatoes in water for at least 15-20 minutes to remove some of the starch in the potatoes and to allow the cuts to open wider.
- In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
- Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
- Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
- Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
- Once finished, fill the middle of the skillet with the bacon cheddar dip.
- Top with the remaining cheddar cheese.
- Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
- Enjoy!
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