ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMoreYour grocery bagSuccessShop Tasty MerchYour Cart (empty)Your CartFacebookPinterestEmailPrintSmsTwitterWhatsappCommentTips Highlights
Skip to Content
SeasonalOccasionPartyDipsRollsBreadNew YearsHolidaysDifficultyApplianceCooking StyleHigh-FiberHigh-ProteinUnder 1 HourSpecial OccasionPan FryBakery GoodsOne-Pot or PanNo Bake DessertsMeal PrepMashupBig BatchWokMicrowaveHand MixerFreezer FriendlyCast Iron PanBroilerBlenderWinterSummerFallWeeknightGame DaySteamGrillDeep-FryBakingSidesKid-FriendlyThanksgivingUnder 30 MinutesEasyComfort FoodNorth American

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.

Nathan Ng
Tasty Team
92% would make again

Under 30 minutes

Loaded Hasselback Potatoes & Dip

Under 30 minutes

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 796
  • Fat 58g
  • Carbs 43g
  • Fiber 3g
  • Sugar 5g
  • Protein 26g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 400˚F (200˚C).
  2. Cut the potatoes widthwise about ⅛ inch (8 mm) apart, and ¼ inch (6 mm) from the bottom.
  3. 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.
  4. In a large bowl, mix together the cream cheese, 2 cups (200g) of cheddar, bacon, sour cream, and green onions.
  5. Once finished soaking, dry the potatoes off and place them around the inner rim of a larger cast-iron skillet.
  6. Heavily brush the potatoes with olive oil. Sprinkle with salt and pepper to taste.
  7. Place the skillet in the oven for an hour, or until the potatoes are cooked through and crispy on the top.
  8. Once finished, fill the middle of the skillet with the bacon cheddar dip.
  9. Top with the remaining cheddar cheese.
  10. Continue baking at 400˚F (200˚C) for 10-15 minutes or until the cheese is melted and golden brown .
  11. Enjoy!
  12. Hate losing that perfect recipe? Save and organize recipes easily on the Tasty app. Download now.

Related Recipes

Loaded Hasselback Potatoes & Dip