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Home » Side Dish Recipes » Loaded Hasselback Potatoes

Loaded Hasselback Potatoes

Published: Aug 18, 2015 · Modified: Jan 25, 2021 by Arlene Mobley · This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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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.

Loaded Hasselback Potatoes made with #ContryCrock via flouronmyface.com

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.

Hasselback Baked Potatoes via louronmyface.com

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.

The new Country Crock available at Kroger Stores via flouronmyface.com

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.

Country Crock Spread New packaging and new recipe image via flouronmyface.com

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.

What is your Country Crock Secret? How to make Loaded Hasselback Potatoes via flouronmyface.com

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)
Directions
  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.
A loaded hasselback potato on a plate.

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  

  • 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
Tried this recipe?Share a picture on Instagram and tag @flouronmyface2

 

 

 

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About Arlene Mobley

Arlene Mobley author of Flour On My Face-a Food & Lifestyle website helping busy families get dinner on the table by serving easy recipes every week.

Reader Interactions

Comments

  1. Natalie

    August 31, 2015 at 8:36 pm

    https://twitter.com/yarbr012/status/638510489732034560

    Reply
  2. Dawn Monroe

    August 29, 2015 at 2:57 pm

    https://mobile.twitter.com/dawnmonroe83/status/637698068234805248

    Reply
  3. Neiddy

    August 26, 2015 at 8:09 pm

    5 stars
    shared on twitter https://twitter.com/neiddy_ruiz/status/636691566417965058

    Reply
  4. Brenda Haines

    August 19, 2015 at 8:04 pm

    5 stars
    I tweeted https://twitter.com/TheHippieHut/status/634153246832107520

    Reply
  5. Jeffrey

    August 18, 2015 at 12:52 pm

    I shared your recipe on Twitter with the handle @FireRunner2379: https://twitter.com/FireRunner2379/status/633682637148848129.

    Reply

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Arlene Mobley Food & Lifestyle Blogger


Hi, I'm Arlene Mobley the cook & photographer here at Flour On My Face. I love helping busy families get dinner on the table. Learn more here

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