Ultimate Loaded Hasselback Potatoes with Crispy Bacon and Creamy Herb Dressing
Hasselback potatoes are one of those dishes that look impressively gourmet but are surprisingly approachable in the kitchen. Named after the Stockholm restaurant Hasselbacken where they were first served in the 1950s, these accordion-sliced potatoes crisp up beautifully on the edges while staying tender inside. This loaded version takes the classic to new heights by topping the baked potatoes with smoky, crispy bacon, a generous drizzle of tangy creamy herb dressing, and a shower of fresh dill. The result is a side dish (or even a hearty main) that combines crunchy, creamy, salty, and herbaceous elements in every bite.
These potatoes are perfect for weeknight dinners when you want something elevated yet comforting, or as a show-stopping side for holiday gatherings, barbecues, or potlucks. The preparation involves a bit of careful slicing, but once you get the technique down, it becomes second nature. The bacon adds irresistible savoriness, while the cool, garlicky dressing provides balance and freshness. The dill brings a bright, slightly anise-like note that cuts through the richness.
In this comprehensive guide, I’ll walk you through every detail: ingredient selection, slicing tips to avoid common pitfalls, baking techniques for maximum crispiness, bacon-cooking methods, dressing variations, troubleshooting, serving ideas, storage advice, and even nutritional considerations. By the end, you’ll have everything you need to make these potatoes perfectly every time.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes
Servings: 6 as a side dish (or 3–4 as a main)
Difficulty: Intermediate
Ingredients
For the Hasselback Potatoes
- 6 medium-large russet potatoes (about 8–10 ounces each; choose evenly shaped ones for uniform cooking)
- 4 tablespoons unsalted butter, melted
- 3 tablespoons olive oil (extra virgin for flavor)
- 4 cloves garlic, finely minced or grated
- 1 teaspoon kosher salt (plus more for finishing)
- ½ teaspoon freshly ground black pepper
- Optional: ½ teaspoon smoked paprika for a subtle smoky boost
For the Crispy Bacon Topping
- 8–10 slices thick-cut bacon (applewood-smoked recommended for depth of flavor)
- Optional: 1 teaspoon brown sugar if you want candied bacon notes
For the Creamy Herb Dressing
- 1 cup sour cream (full-fat for richness; Greek yogurt works as a lighter alternative)
- ½ cup mayonnaise (adds smoothness and tang)
- ¼ cup buttermilk (or whole milk with a splash of lemon juice if you don’t have buttermilk)
- 2 cloves garlic, finely minced
- 3 tablespoons finely chopped fresh dill (fronds only; reserve some whole sprigs for garnish)
- 2 tablespoons finely chopped fresh chives (optional but recommended)
- 1 tablespoon fresh lemon juice
- ½ teaspoon onion powder
- ½ teaspoon kosher salt (adjust to taste)
- ¼ teaspoon freshly ground black pepper
- Optional: ¼ teaspoon cayenne pepper or hot sauce for a gentle kick
Optional Garnishes and Add-Ins
- Extra fresh dill sprigs
- Flaky sea salt for finishing
- Shredded sharp cheddar or gruyère cheese (if you want a melty loaded-baked-potato vibe; add in the last 10 minutes of baking)
Step-by-Step Instructions
Step 1: Prepare the Potatoes
Start by preheating your oven to 425°F (220°C) with a rack in the middle position. Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.
Wash the potatoes thoroughly under cold running water, scrubbing gently with a vegetable brush to remove any dirt. Pat them completely dry with paper towels—moisture is the enemy of crispiness.
The signature Hasselback cut is what makes this dish special. Place a potato on a cutting board. To prevent slicing all the way through, position two wooden spoons or chopsticks lengthwise along both sides of the potato—they act as guards. Using a sharp knife (chef’s knife or paring knife works best), make thin slices about ⅛ to ¼ inch apart, stopping when the knife hits the spoons. Aim for slices that go about three-quarters of the way through the potato. Repeat with all potatoes.
Pro Tip: If you’re new to this technique, start with the chopstick method. It takes a little longer but guarantees perfect fans without accidentally cutting through. Russets are ideal because their high starch content helps the slices separate and crisp during baking.
Step 2: Season and Oil the Potatoes
In a small bowl, combine the melted butter, olive oil, minced garlic, salt, and black pepper. Whisk until emulsified.
Place the sliced potatoes on the prepared baking sheet. Gently fan the slices open slightly and brush the butter-oil mixture generously over each potato, making sure to get into the crevices. Use a pastry brush or spoon to ensure every slice is coated. Reserve about a third of the mixture for basting later.
Why this step matters: The fat helps conduct heat, promotes browning via the Maillard reaction, and carries the garlic flavor deep into the potato.
Step 3: Initial Bake
Bake the potatoes for 40 minutes at 425°F. After 40 minutes, remove them from the oven and carefully brush with the remaining butter-oil mixture, again working it into the slices. If the slices are still tight, use a fork to gently separate them.
Return to the oven and bake for another 20–30 minutes, until the edges are deeply golden and crispy and the centers are fork-tender. Total baking time will vary slightly depending on potato size—larger ones may need up to 70 minutes total.
Crispiness troubleshooting: If your potatoes aren’t crisping enough, increase the temperature to 450°F for the last 10 minutes, or place them under the broiler for 2–3 minutes (watch closely to avoid burning).
Step 4: Cook the Bacon
While the potatoes bake, cook the bacon. You have two excellent options:
Oven method (hands-off): Place bacon slices in a single layer on a separate foil-lined baking sheet. Bake at 400°F for 15–20 minutes, flipping halfway, until crispy. This method produces evenly cooked bacon with less splatter.
Stovetop method: Cook in a heavy skillet over medium heat, turning occasionally, until crisp (about 10–12 minutes). Drain on paper towels.
Once cool enough to handle, crumble or chop the bacon into bite-sized pieces. If you want extra flavor, toss the cooked bacon with a little brown sugar while still warm for subtle caramelization.
Step 5: Make the Creamy Herb Dressing
While everything else is cooking, prepare the dressing. In a medium bowl, whisk together sour cream, mayonnaise, buttermilk, minced garlic, chopped dill, chives (if using), lemon juice, onion powder, salt, and pepper. Taste and adjust seasoning—dressing should be bright, garlicky, and herbaceous.
Let the dressing sit for at least 15 minutes (or up to a few hours in the fridge) to allow flavors to meld. If it thickens too much in the fridge, thin with a splash of buttermilk or milk before serving.
Make-ahead note: The dressing can be prepared up to 2 days in advance and stored covered in the refrigerator.
Step 6: Assemble and Serve
Once the potatoes are perfectly baked, transfer them to a serving platter or keep them on the baking dish for a rustic presentation. Spoon or drizzle the creamy herb dressing generously over each potato, letting it pool in the crevices. Scatter the crispy bacon pieces on top, followed by extra fresh dill.
Finish with a sprinkle of flaky sea salt and freshly ground black pepper. Serve immediately while the potatoes are hot and the dressing is cool.
Tips and Tricks for Perfect Hasselback Potatoes Every Time
- Potato Selection: Russets are best for their starchy texture and ability to hold shape. Yukon Golds work too but will be creamier and less crispy.
- Slicing Consistency: Uniform slices ensure even cooking. If one potato has thicker slices, it may be underdone in spots.
- Prevent Sticking: Lightly oil the bottom of the baking sheet or use parchment to avoid the potatoes sticking.
- Maximizing Crispiness: Higher heat and plenty of fat are key. Don’t skimp on the butter/oil.
- Cheese Variation: For a loaded baked potato feel, sprinkle shredded cheese over the potatoes in the last 10 minutes of baking so it melts into the slices.
- Herb Substitutions: Dill is classic here for its fresh brightness, but parsley, chives, or even tarragon work beautifully.
- Make It Vegetarian: Omit bacon and add roasted mushrooms or smoked tempeh for umami.
- Scaling the Recipe: This doubles easily—just use two baking sheets and rotate them halfway through baking.
Variations and Customizations
- Cheesy Loaded Version: Add cheddar, mozzarella, or gruyère in the last 10 minutes.
- Spicy Kick: Mix hot sauce or chopped jalapeños into the dressing.
- Mediterranean Twist: Use feta crumbles, olives, and a yogurt-tahini dressing.
- Breakfast Style: Top with a fried egg and hollandaise for brunch.
- Vegan Adaptation: Use plant-based butter, bacon (coconut or mushroom), and cashew-based sour cream.
Serving Suggestions
These loaded Hasselback potatoes pair beautifully with:
- Grilled or pan-seared pork chops (as pictured in many presentations)
- Roast chicken or steak
- Simple green salad with vinaigrette to cut the richness
- Grilled vegetables like asparagus or zucchini
For drinks: A crisp white wine (Sauvignon Blanc), light beer, or sparkling water with lemon.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F oven for 10–15 minutes to restore crispiness—microwaving will make them soggy. Dressing should be stored separately and added fresh.
Nutritional Information (Per Serving, Approximate)
Based on 6 servings:
- Calories: ~520
- Fat: 38g
- Saturated Fat: 15g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 10g
Values vary based on exact ingredients and portion size.
Frequently Asked Questions
Q: Can I make these ahead?
A: You can slice and season the potatoes up to a day ahead; store covered in the fridge. Bake just before serving for best texture.
Q: Why are my potatoes not crispy?
A: Common causes: not drying them thoroughly, not enough fat, oven temperature too low, or overcrowding the baking sheet.
Q: Can I use small potatoes?
A: Yes, but reduce baking time by 10–15 minutes and consider serving two per person.
Q: What if I don’t have fresh dill?
A: Dried dill works in a pinch (use 1 tablespoon), but fresh is strongly recommended for brightness.
Q: Are these gluten-free?
A: Yes, as written—all ingredients are naturally gluten-free.
Final Thoughts
Loaded Hasselback potatoes with crispy bacon and creamy herb dressing are the kind of dish that turns a simple potato into something memorable. The contrast of textures—crisp edges, fluffy interior, crunchy bacon, cool dressing—makes every bite satisfying. Whether you’re cooking for family, friends, or just treating yourself, this recipe delivers restaurant-quality results at home. Experiment with the variations, perfect your slicing technique, and enjoy the compliments that are sure to follow.