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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!
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5 from 2 votes

Mini Loaded Hasselback Potatoes

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!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Appetizer, Side Dish
Cuisine: American
Servings: 4 Servings
Calories: 284kcal

Ingredients

  • 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

For Toppings

  • sour cream
  • 4 slices bacon, cooked and crumbled
  • shredded cheese
  • green onions, chopped

Instructions

  • 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.

Nutrition

Calories: 284kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 305mg | Potassium: 511mg | Fiber: 2g | Vitamin A: 435IU | Vitamin C: 13.9mg | Calcium: 77mg | Iron: 3.8mg