Hasselback Potatoes are a fun and fancy twist on the traditional potato side dish, but guess what? They actually take less time to make than mashed potatoes! Simply wash and dry any baking potato (Yukon Golds work best) then cut ¼-inch slits down the length, being careful not to cut all the way through. Brush with seasoned butter, in this case butter mixed with the addictingly-delicious flavors of sour cream & onion, then roast until crispy. Easy and oh-so pleasy!

Hasselback Potatoes
Serves 4


4 medium-sized Yukon Gold or other baking potato
1/2 cup (1 stick) butter, melted
.9-ounce package Sour Cream & Onion Dip Mix
chopped chives, optional


Preheat oven to 425°F. Scrub potatoes, dry and cut slits every 1/4-inch, being careful not to cut all the way through. Place onto a buttered, foil-lined baking sheet.

In a small bowl, mix together butter and dip mix, then brush all over potatoes, getting in between slits. Drizzle remaining butter down over the tops and roast for 40-45 minutes, or until golden brown and tender. Finish under the broiler for an extra crispy skin, if desired.

, ,

Print This Post Print This Post

You might also like

3 thoughts on “Hasselback Potatoes

  1. Nicki Biggs said:

    WOW! I just found this website and I love it! I have cooked with butter for many years and hope to post some of my favorite recipes. I can’t wait to try some of the new recipes I’ve found. I fix a dessert every week for a church group and I try not to repeat recipes too much. I will bookmark it and use it often I’m sure.

  2. pamela blodgett said:

    I love this type of potato it crispy outside and creamy and very flavorful on the inside! So easy to make!

Leave a Reply

Your email address will not be published. Required fields are marked *

* Copy This Password *

* Type Or Paste Password Here *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *