Crispy Loaded Hasselback Potato Bites Recipe: I first baked a batch after a tailgate, and the crunchy edges and melty toppings hooked me for life. This snack suits party people, game-day grazers, and weeknight nibblers, and it takes about 45 minutes start to finish.
Easy Crispy Loaded Hasselback Potato Bites Recipe
You slice small potatoes almost all the way through, brush on seasoned butter and oil, and let the oven do the magic. The thin cuts fan out, crisp up, and hold cheese, bacon, and chives like tiny flavor shelves. I use pantry spices, basic dairy, and common tools.
You can prep the potatoes ahead and finish with cheese and bacon right before serving. Chopsticks or wooden spoons keep your knife from cutting all the way through, so you get perfect hasselback slices without stress. You can also bake them on a rack for extra crunch.
Ingredients You’ll Need
- Baby gold or baby red potatoes, 1.5 lb (choose similar size for even cooking)
- Unsalted butter, 2 tbsp (melted; swap ghee for dairy-free)
- Olive oil, 1 tbsp (helps crisp; avocado oil works too)
- Garlic powder, 1 tsp (use granulated garlic if you like a coarser bite)
- Smoked paprika, 1/2 tsp (sweet paprika works; add chili powder for heat)
- Kosher salt, 1 tsp (use 3/4 tsp if using Morton; 1 tsp if using Diamond Crystal)
- Black pepper, 1/2 tsp, freshly ground
- Sharp cheddar, 1 cup shredded (bagged shreds save time; hand-shred for meltier pull)
- Bacon, 4 slices, cooked and crumbled (pantry shortcut: real bacon bits)
- Sour cream, 1/2 cup (swap Greek yogurt for tang and extra protein)
- Chives or green onions, 1/4 cup, finely sliced
- Optional: hot sauce, ranch seasoning, or everything bagel seasoning for extra flair
Equipment:
- Sharp paring knife or small chef’s knife
- Two chopsticks or wooden spoons (slice guards)
- Rimmed sheet pan plus oven-safe rack (best crisp) or parchment-lined sheet pan
- Small bowl and pastry brush
- Tongs and small spoon for topping
How to Make Crispy Loaded Hasselback Potato Bites
Prep: 15 minutes • Cook: 30 minutes • Total: 45 minutes
- Heat the oven to 425°F. Place a rack over a sheet pan for maximum airflow.
- Rinse and dry the potatoes very well. Any moisture fights crisping.
- Set two chopsticks along the long sides of each potato. Slice crosswise every 1/8 inch, letting the sticks stop the blade so you don’t cut through.
- Stir melted butter, olive oil, garlic powder, smoked paprika, salt, and pepper in a bowl. Brush all over the potatoes, then brush across the tops so the mixture seeps between slices.
- Arrange potatoes cut-side up on the rack or lined pan. Space them so air can circulate.
- Bake 20 minutes. Pull the pan, gently fan the slices with a knife tip or tongs, and brush again with the seasoned butter-oil from the bowl or pan drippings.
- Bake 8–10 minutes more, until edges turn deep golden and centers feel tender when you poke with a knife.
- Sprinkle cheddar and bacon over the potatoes. Return to the oven for 2–3 minutes, or switch to broil for 60–90 seconds for bubbly tops.
- Pull the pan and let the bites sit 2 minutes. Dollop with sour cream and shower with chives.
- Hit with a few drops of hot sauce if you want a kick. Serve hot while the edges stay shatter-crisp.
Pro Tips & Mistakes to Avoid
- Pick evenly sized baby potatoes so they bake at the same pace.
- Dry the skins like you mean it; water steams and softens the edges.
- Use chopsticks as slicing guards to keep the bottoms intact.
- Keep slices thin and even (about 1/8 inch) for maximum crisp.
- Don’t drown the potatoes in fat; a light brush crisps better than a pool.
- Warm the sheet pan in the oven for extra browning before you add the potatoes.
- Hand-shred cheese if you want the gooiest melt; bagged shreds work but melt a bit firmer.
- Broil with the door cracked and eyes on the pan; cheese scorches fast.
- For an air fryer, cook at 375°F for 14–16 minutes, add cheese and bacon, then cook 1–2 minutes more.
- Salt lightly if your bacon runs salty; you can always finish with flaky salt.
Variations To Try
- Gluten-free: All ingredients fit a gluten-free menu; verify bacon, spice blends, and ranch packets.
- Vegan: Use dairy-free butter, plant-based cheddar, and a dollop of cashew cream or coconut yogurt; swap bacon for smoked mushrooms or coconut “bacon.”
- Add-ins: Jalapeño slices, chili crisp, BBQ rub, taco seasoning, ranch dust, blue cheese crumbles, pulled pork, caramelized onions, or a drizzle of chipotle mayo.
How to Serve Crispy Loaded Hasselback Potato Bites
Serve these bites on a warm platter with extra sour cream or chive yogurt dip on the side. Pair them with burgers, wings, steak, grilled tofu, or a big chopped salad. Cold beer, bubbly water with lime, or a light Pinot all play nice with the smoky-cheesy vibe.
Make-Ahead and Storage
- Make-ahead: Slice and season the potatoes, then bake the first 20 minutes. Cool, cover, and chill up to 24 hours; finish baking and top with cheese and bacon before serving.
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze baked, untopped potatoes on a sheet until firm, then bag for up to 2 months; add cheese and bacon after reheating.
- Reheat: Use a 400°F oven or 375°F air fryer until hot and crisp, 6–10 minutes; avoid the microwave if you want crunch.
Ingredients
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Wash the baby potatoes and cut thin slits across each potato, making sure not to cut all the way through.
- Place potatoes on the prepared baking sheet. Drizzle with olive oil, and season with salt and pepper, making sure oil gets between the slices.
- Bake potatoes for 30 minutes until nearly tender.
- Remove from oven, brush each potato with melted butter, then stuff cheddar cheese and bacon bits between the slices.
- Return to oven and bake for an additional 10 minutes, until cheese is melted and potatoes are crisp.
- Remove from oven and let cool slightly. Top with a dollop of sour cream and sprinkle with green onions.
- Serve immediately while hot and crispy.
Notes
For added flavor, try sprinkling with garlic powder before baking. Use small potatoes for best bite-sized results. Customize the toppings with your favorite cheese or cooked sausage.