Hasselback Garlic Potatoes is like having all of your potato dreams come true at once: these potatoes have the crispy edges of your favorite french fries, but with middles as creamy as mashed potatoes — plus the added bonus of being, essentially, wholesome baked potatoes in clever disguise.
The hasselback potato is clearly the most impressive spud to ever call itself a side dish.
Want one more reason to make them tonight?
How about the fact that despite their frilly fancy-pants appearance, they take no more time and just a little more effort than your average foil-wrapped baked potato.
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A potato side dish that sure to impress even though it's really easy to make!
- 16 ounces potatoes
- 3 to 5 garlic cloves thinly sliced
- 4 tablespoons butter melted
- 2 tablespoons olive oil
- salt and fresh black pepper
- Fresh chives diced
- Bacon cut into large chunks
- Shredded Cheese of your choice- 1-cup
- Sour Cream
- Preheat oven to 400 degrees F.
- Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
- Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
- Place on a baking sheet lined with foil and sprinkle generously with salt and pepper and place in the oven.
- When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook.
- Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with a heaping helping of shredded cheese.
- Bake until tops are crispy and potatoes are cooked through, about 1 hour.
Transfer to a platter and top with Herbed Sour Cream and chives.
Herbed Sour Cream:
1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.
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