Mini Loaded Hasselback Potatoes turn baby yukon golds into a fun appetizer or side dish! Cut accordion-style, baked and then topped with sour cream, bacon, cheese, and green onions, they’re absolutely addicting!
These Mini Loaded Hasselback Potatoes are a fun take on my roasted hasselback potatoes which happen to be one of the most popular recipe on the blog. With crispy exterior, fluffy centers, and loads of flavor from garlic and Parmesan, they’re always a crowd pleaser!
This time, however, we are going mini and swapping regular-sized red potatoes with baby yukon golds whose creamy, buttery taste provides the perfect canvas for the delectable toppings. The potato bites not only make a super cute addition to any appetizer or side dish menu, they’re absolutely scrumptious!
What are Hasselback Potatoes?
Hasselback Potatoes or Potato à la Hasselbacken were first created and made popular at Hasselbacken restaurant in Stockholm, Sweden by one of the trainee chefs. In simple terms, they’re a type of baked potato made fancy by cutting accordion-style and brushing liberally with butter before tossing in the oven to bake.
The crispy yet creamy spuds are then spruced up with choice of toppings which, in this case, are sour cream, crisp bacon, shredded cheese and green onions.
Do you Need to Peel Potatoes?
There’s NO need to peel especially since the this recipe calls for yukon potatoes which have very thin, smooth skin. The outer layer not only makes for a crunchy and well-seasoned exterior, it also provides lots of nutrients and fiber.
But since potatoes do grow in dirt, they do need a good wash down. Soak them for a few minutes in a water-filled sink or basin to allow the dirt to fall to the bottom. Drain, rinse well and then scrub each potato with a vegetable scrubber to rid of any residual dirt or debris lodged in the eyes.
Tips on How to Make Mini Loaded Hasselback Potatoes:
- When using large potatoes, I usually lop off the bottom off each potato to keep them from rolling but I skipped these step as baby yukons are just about 2 to 3 inches in size and I didn’t want to waste anymore than necessary.
- Place a potato between two chopsticks to easily cut slits across it without accidentally cutting all the way through.
- I like to liberally brush the potatoes with herb butter to add flavor and to help them crisp but feel free to experiment with duck fat, bacon fat, olive oil, coconut oil or truffle oil.
- If using herb butter, melt the butter over low heat with the minced garlic and rosemary sprig to steep with flavor.
Baked Potato Topping Suggestions:
These mini loaded hasselback potatoes are kicked up baked potato in bite-size form so feel free to load them up with your favorite baked potato fixings! Check out suggested topping combinations below:
- nacho cheese sauce, chopped onions, and pickled jalapenos
- Greek yogurt, crumbled feta and olives
- BBQ sauce and pulled pork
- whipped cream cheese, smoked salmon and capers
- buffalo sauce, shredded chicken and crumbled blue cheese
- chunky guacamole and pico de gallo salsa
- chili, shredded cheese and chopped scallions
Give these scrumptious potato bites a try, they make great bar food as well as a fantastic side dish! Explore the different topping suggestions above and have yourself a party hit!
Mini Loaded Hasselback Potatoes turn baby yukon golds into a fun appetizer or side dish! Cut accordion-style, baked and then topped with sour cream, bacon, cheese, and green onions, they're absolutely addicting!
- 1 pound baby yukon gold potatoes, washed and scrubbed down
- 1/4 cup butter
- 2 cloves garlic, peeled and minced
- 1 sprig fresh rosemary
- kosher salt to taste
- freshly-ground pepper
- sour cream
- 4 slices bacon, cooked and crumbled
- shredded cheese
- green onions, chopped
Using a sharp knife, make cuts across each potato about 2/3 of the way through.
Arrange potatoes in a single layer on a foil-lined baking sheet.
In a small saucepan, combine butter, garlic, and rosemary. Over low heat, heat until butter is just melted. Stir and let stand for 1 to 2 minutes.
Liberally brush potatoes with herb butter, making sure to get into the slits as possible. Season with salt and pepper to taste.
Bake in a 400 F oven for about 30 to 40 minutes or until potatoes are browned and tender.
Remove from heat, allow to slightly cool and top with sour cream, bacon, shredded cheese, and green onions. Serve immediately.