On today’s episode of “Jackie Loves Everything Miniature”, we have these Loaded Mini Hasselback Potatoes. Guys – could these be any cuter? Or more loaded with delicious things? So, let’s talk baked potatoes. When the Big Guy takes me out for a special dinner, we always go to the same steak house. I love steak houses, which most people think is weird, considering I don’t eat steak. We go to the same place and I order the same thing every time, and I’ve been doing it for years. First, a dirty martini with blue cheese-stuffed olives. That’s a must. Then, the wedge salad with blue cheese dressing, followed by a baked potato the size of my head, fully loaded with sour cream, chives and more sour cream. Simple? Yes. But to me it’s perfection.
The hasselback cut on a baked potato is like giving it a little black dress. It goes from ho-hum potato to so-sexy potato in just a few crosswise slices. When you’re hasselbacking potatoes, you can choose any variety of potato you like. The idea is to create thin slices in the potato without going all the way through. You want to leave about a quarter inch of the potato intact at the bottom. The easiest way to do this is to set the potato lengthwise between two chopsticks, skewers or wooden spoons, so that it looks like a train on railroad tracks. You’ll make the slices in the potato crosswise, or against the direction of the chopsticks. The chopsticks will act as a guide for slicing – once your knife hits them, you’ll know to stop cutting. Then you’ll have lots of little crevices to pour delicious melted butter. For these Mini Loaded Hasselback Potatoes, we pour melted garlic butter over them before baking so that the butter seeps into all those little crevices and makes the potatoes super yummy on the inside, while keeping a nice crisp skin on the outside.
Making the cuts is obviously going to be easier with a bigger potato, but I like these Mini Loaded Hasselback Potatoes because they can double as a side dish and an hors d’oeuvre. Using different colored potatoes makes it look festive and pretty, and the options for toppings are endless. And because they’re mini, they take half the time that a regular potato takes to cook.
I think of these Mini Loaded Hasselback Potatoes as an all-season dish. They’re as good for a holiday party appetizer as they are for a summer barbecue side dish. You’ll have fun making them and coming up with your own combination of toppings. Enjoy!
- 2 dozen miniature potatoes (I use a combination of white, red and purple)
- 1/2 stick unsalted butter
- 1/2 tsp. garlic powder
- 1 cup sharp cheddar cheese, shredded
- 3-4 slices of bacon
- 2 Tbsp. fresh chives
- 1/3 cup sour cream
Preheat oven to 450 degrees.
Wash and dry the potatoes. Set a potato lengthwise in between two chopsticks or wooden spoons. Make crosswise slices in the potato, stopping once your knife hits the chopsticks. Repeat with remaining potatoes. Set potatoes on a baking sheet lined with parchment paper.
Melt the butter in the microwave for 20-30 seconds, then stir in the garlic powder. Pour melted garlic butter over the potatoes. Sprinkle with coarse salt. Bake for 25 minutes.
Meanwhile, cook the bacon and dice it up. Wash and snip the chives.
Remove potatoes from the oven and top with shredded cheddar cheese. Bake for an additional 5 minutes.
Remove potatoes from the oven and top with sour cream, bacon and chives. Serve warm.