Little Cheesy Hasselback Potatoes

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!
Course Appetizer, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 32 minutes
Total Time 37 minutes
Servings 4 servings
Calories 181kcal
Author Ashley Fehr


  • .75 lb little potatoes (1/2 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 9x13" 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.


Calories: 181kcal | Carbohydrates: 15g | Protein: 7g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 471mg | Potassium: 379mg | Fiber: 1g | Vitamin A: 190IU | Vitamin C: 16.7mg | Calcium: 152mg | Iron: 0.8mg