Cheesy Hasselback Potatoes

Cheesy Hasselback Potatoes are an impressive addition to any meal.  If you’ve never seen them before , they are a pretty jazzy way to serve potatoes.

The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. This technique looks tricky, but is surprisingly easy to do.

Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It’s a way of creating more surface area for flavors and creating additional texture.

Cut a slice off the bottom of each potato so that you have a flat surface to work with (you don’t want your potato rocking and rolling).

In order to get the same depth of cuts, use a guide such as chopsticks or skewers placed on either side of the potato.  Cut thin slices (about 1/8-inch) stopping when the knife touches the guides.  Brush the potatoes with melted butter, cover with foil, and bake for 45 minutes.

The creamy filling in between each slice is the semisoft cheese.  Just heat it briefly in the microwave, spoon it into a disposable baggie, cut off an end and squeeze it between the layers.

Finish the potatoes off with a topping of breadcrumbs, parmesan cheese, melted butter and rosemary.

Bake the potatoes until the topping browns up, about 15 minutes.  Sprinkle with a little lemon zest and serve!

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Cheesy Hasselback Potatoes

Makes: 8 servings

Prep Time: 25 minutes

Bake Time: 55 minutes

Total Time: 1 hour & 20 minutes


  • Nonstick cooking spray
  • 12 fingerling potatoes (about 1 & 3/4 pounds)
  • 3 tbsp unsalted butter, melted, divided
  • 1 5.2-ounce package semisoft cheese with garlic and herbs (see Chef’s Note)
  • 2 tbsp fine dry bread crumbs
  • 2 tbsp grated parmesan cheese
  • 1 tsp chopped fresh rosemary
  • 2 tsp lemon zest


Preheat the oven to 400°F. Line a rimmed baking sheet with foil, then coat foil with cooking spray.

For each potato, cut a thin slice from the bottom so it stands without rolling. Arrange two chopsticks of skewers lengthwise on opposite sides of the potato. Slice into each potato crosswise at 1/8-inch intervals, stopping when knife reaches chopsticks. Arrange the potatoes on the baking sheet. Brush with 2 tablespoons melted butter. Cover with foil. Bake for 45 minutes.

In a small bowl, microwave the semisoft cheese on 50 percent power for 20 seconds. Place in a plastic bag; snip one corner. In a small bowl, combine breadcrumbs, Parmesan, remaining one tablespoon melted butter, and rosemary.

Uncover potatoes. Use a butter knife to open layers, and pipe cheese between slices. Sprinkle with the bread crumb mixture. Bake for 10 to 15 minutes, until browned. Sprinkle with lemon zest.

Chef’s Note:

Boursin or Rondelé are popular brands of semisoft cheese with garlic and herbs

Recipe by Fine Cooking


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