Loaded Hasselback Potatoes
Arlene Mobley - Flour On My Face
Loaded Hasselback Potatoes are a great side dish made with all your favorite potato toppings.
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Prep Time 10 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 1 hour hr 40 minutes mins
Course Side Dish
Cuisine American
Servings 4 Servings
Calories 644 kcal
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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.
Serving: 1PotatoCalories: 644kcalCarbohydrates: 68gProtein: 15gFat: 36gSaturated Fat: 22gTrans Fat: 1gCholesterol: 98mgSodium: 987mgPotassium: 1598mgFiber: 5gSugar: 3gVitamin A: 1075IUVitamin C: 21mgCalcium: 275mgIron: 3mg
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