Loaded Hasselback Potatoes

Disclosure: This Loaded Hasselback Potatoes recipe post has been sponsored by LunchBox. All opinions are 100% my own.

We love baked potatoes around here. There is nothing my family enjoys more than a big beautiful baked potato smothered with Country Crock Spread. My secret ingredients is Country Crock  Spread. Even on these Loaded Hasselback Potatoes.

I have been using Country Crock Spread for many years. It is the only spread my husband will use. He uses it on everything. It is so easy to use. It spreads so easy. It spread perfectly on top of these Loaded Hasselback Potatoes.

It was so easy to fill those tiny spaces between the Hasselback potatoes so all that buttery flavor could cook down into the crevices of the potatoes. It really saved me a lot of time. I had those baked potatoes in the oven in no time.

Country Crock has a new look and a new Country Crock Simple recipe made with wholesome ingredients. Skip all those extra ingredients and enjoy the new fresh taste of Country Crock Spread.

Country Crock's Simple recipe is made with real ingredients: No artificial flavors or preservatives, 0 grams trans fat per serving, purified water, wholesome oils, and a pinch of salt.

Next time you are shopping at one of your favorite Kroger stores keep your eye out for the new rectangular Country Crock Spread containers. The new rectangle shape fits perft on the refrigerator door.

Do you have a Country Crock secret? My Country Crock secret is that you can make these Hasselback Potatoes fast when you use the new Simple Recipe Country Crock spread. The new Country Crock is available at Kroger stores and makes making Hasselback Potatoes easy.

Country Crocks Real Taste Comes from Real Ingredients.

Make the most out of meal time by having more fun eating dinner with your family and less time making it when you use Country Crock!

How to Make #CountryCrock Hasselback Potatoes

Ingredients

• 4 large baking potatoes
• New Country Crock Simple Recipe Spread
• pepper
• sea salt
• ¼ teaspoon minced garlic
• shredded cheddar cheese
• 6 pieces bacon, crispy and chopped
• chives or green onions
• sour cream (optional)

1.  Scrub and slice the potatoes.
2. To keep the potatoes from browning as you are slicing them place each potato in a bowl of cold water as you slice the remaining potatoes.
3. Spread 1-2 tablespoons of Country Crock over the top of each potato and down into the crevices.
4. Spread ¼ teaspoon of minced garlic over the top of the Country Crock.
5. Salt and pepper each potato.
6. Place the Hasselback potatoes on a cookie sheet.
7. Bake in a 425 degree preheated oven;  60-90 minutes or until the inside of the potatoes are tender and the skin is nice and crispy.
8. During the last 10 minutes of baking time remove the potatoes from the oven and top with about ¼ cup of shredded cheddar cheese.
9. Return to the oven and bake until the cheese is melted.
10. Top each potato with the chopped bacon, green onions and sour cream, if desired.

Loaded Hasselback Potatoes

Arlene Mobley - Flour On My Face

Loaded Hasselback Potatoes are a great side dish made with all your favorite potato toppings.

5 from 3 votes

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Prep Time 10 mins

Cook Time 1 hr 30 mins

Total Time 1 hr 40 mins

Course Side Dish

Cuisine American

Servings 4 Servings

Calories 644 kcal

Ingredients  

1x2x3x

• ▢ 4 large baking potatoes
• ▢ 8 tablespoons butter or margarine softened
• ▢ 1 teaspoon pepper
• ▢ 1 teaspoon sea salt
• ▢ ¼ teaspoon minced garlic
• ▢ 1 cup shredded cheddar cheese
• ▢ 6 pieces bacon cooked crispy and chopped
• ▢ 1 chives or green onions optional
• ▢ 4 tablespoons sour cream optional

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Instructions 

• Scrub and slice the potatoes.
• To keep the potatoes from browning as you are slicing them place each potato in a bowl of cold water as you slice the remaining potatoes.
• Spread 1-2 tablespoons of softened butter or margarine over the top of each potato and down into the crevices.
• Spread ¼ teaspoon of minced garlic over the top of the softened butter.. Salt and pepper each potato. Place the potatoes on a cookie sheet.
• Bake in a preheated 425 F. degree oven for 60-90 minutes or until the inside of the potatoes are tender and the skin is nice and crispy.
• During the last 10 minutes of baking time remove the potatoes from the oven and top with about ¼ cup of shredded cheddar cheese.
• Return to the oven and bake until the cheese is melted.
• Top each potato with the chopped bacon, green onions and sour cream, if desired.

Nutrition

Serving: 1Potato | Calories: 644kcal | Carbohydrates: 68g | Protein: 15g | Fat: 36g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 98mg | Sodium: 987mg | Potassium: 1598mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1075IU | Vitamin C: 21mg | Calcium: 275mg | Iron: 3mg

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