These Little Cheesy Hasselback Potatoes are a fun side dish or appetizer! They take less time to bake and are more “poppable” than large potatoes so they’re perfect for kids!
There are two things that will bring my kids to the table faster than anything else.
Cheese. Food in fun shapes.
Is it the same in your house? Seriously, anything out of the ordinary gets my kids all excited about dinnertime again. Plain roasted potatoes may be super delicious on their own, but Hasselback Potatoes? With cheese?!?!
Guaranteed my kids will go nuts for them.
They aren’t big on spice though, so while this is a pretty basic version, you can be sure that a spiced version is happening soon, even if I have to eat them all myself. Aw, shucks!
Seriously though, sometimes it’s just nice to have something that you get to eat all by yourself and not have to share. Mamas, do you feel my pain?
I swear, as soon as the kids are in bed I break out the treats. I try pretty hard to be a good example during the day but man, once those bedroom doors are closed it’s like a party for one every night. I think some spicy Cheesy Hasselback Potatoes are going to be next! Just for mom 😉
Another thing that makes these Hasselback Potatoes extra special is that I used the Terrific Trio from The Little Potato Company — which combines red, yellow and blue Creamer potatoes in one bag for those kids that eat with their eyes first.
So, let’s be honest — all of them! Even the big kids at the table 😉
*This recipe and post was created in partnership with The Little Potato Company as part of my brand ambassadorship with them — thanks for supporting the brands that help me bring you all the creamy, cheesy things!
See how easy they are to make!
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Little Cheesy Hasselback Potatoes
- .75 lb little potatoes (½ bag)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup shredded cheese
- Preheat oven to 400 degrees F and lightly grease a 9×13″ pan or sheet pan.
- Slice potatoes ⅔ of the way through, making sure not to slice off the sections you are creating (this takes some practice — don’t worry!).
- Place in prepared pan and drizzle with canola oil. Sprinkle with salt and garlic powder and toss gently to coat.
- Line potatoes up so the openings are at the top, and gently spread slightly apart (as much as possible without breaking them off!). Bake for 30 minutes or until tender.
- Top with cheese and broil for 2 minutes or until melted. Serve.
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