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.
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!
Little Cheesy Hasselback Potatoes
written by Ashley Fehr
Ingredients
- .75 lb little potatoes (½ bag)
- 1 tablespoon canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1 cup shredded cheese
Instructions
- 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.
Nutrition Information
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Jaimie says
Can these be partially cooked ahead of time if bringing to someone’s house (where the oven will be used by others too)?
Ashley Fehr says
Definitely! That’s a great idea! You could even cook them completely, then add cheese and simply reheat
Chidinma says
These seem delicious!! Perfect for a late night snack, just when you’re craving something delicious… What cheese are you using? Seems like cheddar. Have you tried with sour cream? Or a dip? Thanks for these! I will be making them soon.
Ashley Fehr says
I did use cheddar, but you could use just about anything! They would be awesome with a dip!
Kelly says
Haha yes! We totally have our own stash of food once the kiddos go to bed! And these are seriously the cutest! So fun and cheesy-licious!
Ashley Fehr says
Haha! It’s necessary right? We need to decompress!
Cheyanne @ No Spoon Necessary says
The hubster and I don’t have kids, but since we are just BIG kids ourselves, I understand the cheesy and fun eats! I LOVE these taters, girlfriend!! Anything mini just makes me swoon, so I LOVE that you miniaturized hasselback potatoes! And added all the cheese!!! Forget dinner, I just need a platter of these! 😉 cheers!
Ashley Fehr says
Haha! Right?! There are at least two food groups here, so it almost counts! Thanks Cheyanne!
Nicole @ Young, Broke and Hungry says
You can never go wrong with cheese and baby potatoes.
Mary Pisarkiewicz says
haha These are so cute! I love it! also cheese and potatoes is always a solid combo, Killing it!
Ashley Fehr says
Thanks Mary!
Bunny says
When I make these potatoes, I put a chop stick on both sides of the potato, on the cutting board. It prevents cutting too far into the potato. It also makes the slicing quicker.
Ashley Fehr says
That is such a good idea!
Denise | Sweet Peas & Saffron says
LOL I’m the SAME when Kai goes to bed! I have a secret stash of the good popsicles…aka: drumsticks. He he. These look so delicious and they are so cute, I just want to pinch their cheeks (<–whatever that means) 🙂
Ashley Fehr says
Haha! I knew I wasn’t the only one!
Dorothy Dunton says
Hi Ashley! We are still digging fingerling potatoes and these would go very well with steak or barbecue! A tip I picked up a long time ago is to lay a chopstick on each side of the potato when slicing them and you will never cut a chunk off.
Ashley Fehr says
Another person mentioned this too — that is totally brilliant! I am absolutely going to do that next time! Thanks Dorothy!
Rachel @ Bakerita says
Oh my goodness! These are so cute and little – I would go so nuts over these, and I love that they come together faster since they’re little babies 🙂 Want!
Ashley Fehr says
Thanks Rachel!
Alice @ Hip Foodie Mom says
one of my fave ways to make potatoes. . plus, these look amazing!!!
Ashley Fehr says
Thanks Alice!
Gayle @ Pumpkin 'N Spice says
I think my husband (amd me, too!) would go nuts of these little cuties! I love hasselback potatoes, but when they’re in mini form, even better! Such a fun recipe, Ashley! And the cheesier, the better! 🙂
Ashley Fehr says
I totally agree! Thanks Gayle!