Meet your new favorite party bite: tiny potatoes, sliced hasselback-style, roasted until shatteringly crisp, then piled high with melty cheddar, smoky bacon, and cool sour cream. They look fancy, taste like a loaded baked potato, and disappear fast. Grab one while they’re hot.
Why You’ll Love This Crispy Loaded Hasselback Potato Bites
- Ultra crispy edges with creamy middles for the best bite every time.
- Party-perfect finger food that feels special but is easy to make.
- Flexible toppings to fit any diet or craving.
- Make-ahead friendly with quick reheat for stress-free entertaining.
Crispy Loaded Hasselback Potato Bites Ingredients & Substitutions
- 1.5 lb baby Yukon gold or small red potatoes, similar size
- 2 tbsp kosher salt, for boiling water
- 3 tbsp olive oil
- 3 tbsp unsalted butter, melted
- 3 garlic cloves, finely grated
- 1 tsp smoked paprika
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 1/2 cups shredded sharp cheddar (or pepper jack)
- 6 slices bacon, cooked until crisp and crumbled
- 1/2 cup sour cream
- 2 tbsp finely chopped chives
- Optional: pickled jalapeños, hot sauce, everything bagel seasoning
Simple Swaps
- Dairy-free: use plant butter and a good melt vegan cheddar; top with cashew crema.
- Vegetarian: skip bacon or swap with smoked almonds or coconut bacon.
- No Yukon golds: fingerlings or baby russets work, just pick small, even sizes.
- No smoked paprika: use sweet paprika plus a pinch of chili powder.
Step-by-Step Instructions to Make Crispy Loaded Hasselback Potato Bites
Preheat and Prep the Pan
Heat oven to 425°F (220°C). Place a rimmed baking sheet inside to preheat for extra crisp edges. Line another tray with paper towels.
Parboil for Fluffy Centers
Bring a pot of water to a boil with 2 tbsp kosher salt. Add potatoes and simmer 8 to 10 minutes until a paring knife meets slight resistance. Drain, transfer to the towel-lined tray, and let steam-dry 5 minutes.
Slice the Hasselback Slits
Place two chopsticks along each potato and make thin slices 1/8 inch apart without cutting all the way through. The chopsticks act as guards so the base stays intact.
Season and Start Roasting
In a bowl, mix olive oil, melted butter, garlic, paprika, 1 tsp salt, and pepper. Toss potatoes to coat, making sure some fat gets between the slits. Carefully pour potatoes onto the preheated baking sheet. Roast 20 to 25 minutes until lightly golden.
Baste and Crisp the Edges
Remove, gently fan the slices with tongs or a spoon, and spoon any pooled fat over the tops. Return to the oven 10 to 15 minutes more until deeply crisp and the centers are tender.
Load with Cheese and Bacon
Sprinkle cheddar generously over each potato, letting some fall into the slits. Top with crumbled bacon. Return to the oven 3 to 5 minutes, or broil 1 to 2 minutes, until the cheese is melty and bubbling.
Finish and Serve
Transfer to a platter. Add small dollops of sour cream and a shower of chives. Serve immediately with optional jalapeños or hot sauce.
Tips for Success
- Choose waxy potatoes like Yukon golds for creamy centers that hold their shape.
- Use chopsticks or a wooden spoon cradle to prevent slicing all the way through.
- Dry thoroughly after parboiling so the edges crisp instead of steam.
- Preheat the sheet pan for that instant sizzle and better browning.
- Season between the slits. A small pastry brush helps push butter and spices inside.
Variations of Crispy Loaded Hasselback Potato Bites
- Jalapeño Popper: cream cheese, cheddar, jalapeño slices, scallions.
- Buffalo Ranch: buffalo sauce drizzle, Monterey jack, ranch, celery leaves.
- BBQ Cheddar: sharp cheddar, pulled pork or brisket bits, BBQ sauce, pickled onions.
- Greek-Inspired: feta, olive tapenade, lemon zest, oregano, tzatziki for dipping.
- Garlic Parmesan: skip bacon, finish with Parm, parsley, and a squeeze of lemon.
Serving Suggestions: What to Pair with Crispy Loaded Hasselback Potato Bites
- Grilled steak, roast chicken, or burgers for game day spreads.
- Bright salads like arugula with lemon vinaigrette to balance richness.
- Dips: ranch, chipotle mayo, or herby yogurt.
- Drinks: crisp pilsner, sparkling water with lemon, or a light red.
Storage & Reheating Instructions
- Refrigerate: Store cooled bites in an airtight container up to 4 days.
- Reheat oven: 400°F for 8 to 10 minutes on a rack-lined sheet until hot and crisp.
- Air fryer: 375°F for 5 to 7 minutes.
- Freeze: Best after the first roast but before topping. Freeze on a sheet, then bag up to 2 months. Reheat at 400°F for 12 to 15 minutes, then add cheese and bacon to melt.
Memories Made Around the Table
I first served these for a casual movie night, and they never made it past the kitchen island. Everyone hovered, picking the crispiest one, laughing, and comparing their favorite toppings. That is the magic of a humble potato.
FAQs
Can I make these ahead? Yes. Roast and cool the plain sliced potatoes, then refrigerate up to 24 hours. Reheat to crisp, then add cheese and bacon to melt before serving.
What potatoes work best? Small Yukon golds are ideal. Baby reds or fingerlings also work. Aim for uniform sizes so they cook evenly.
Do I have to parboil? It gives creamier centers and better crisping, but you can skip it and add 10 to 15 minutes to the first roast, watching for color.
Can I air fry from start to finish? Yes. Cook at 390°F for 20 to 25 minutes, shaking halfway, then add cheese and bacon and air fry 2 to 3 more minutes until melted.
How do I keep from cutting all the way through? Use chopsticks as slicing guards, keep your knife vertical, and stop 1/8 inch before the bottom. Chilled potatoes are a bit sturdier, too.
Final Thoughts
These Crispy Loaded Hasselback Potato Bites bring steakhouse flavor to your fingertips. Simple, impressive, and endlessly adaptable, they are a guaranteed crowd-pleaser every time.
Crispy Loaded Hasselback Potato Bites
Equipment
- 1 Rimmed baking sheet preheated
- 1 Large Pot
- 1 Tongs
- 2 Chopsticks for slicing guards
- 1 Paring knife
Ingredients
Loaded Hasselback Potato Bites
- 1.5 lb baby Yukon gold or small red potatoes similar size
- 2 tbsp kosher salt for boiling water
- 3 tbsp olive oil
- 3 tbsp unsalted butter melted
- 3 garlic cloves finely grated
- 1 tsp smoked paprika
- 1 tsp kosher salt plus more to taste
- 0.5 tsp freshly ground black pepper
- 1.5 cup sharp cheddar shredded (or pepper jack)
- 6 slice bacon cooked until crisp and crumbled
- 0.5 cup sour cream
- 2 tbsp chives finely chopped
- pickled jalapeños optional
- hot sauce optional
- everything bagel seasoning optional
Instructions
Preheat and Prep the Pan
- Heat oven to 425°F (220°C). Place a rimmed baking sheet inside to preheat for extra crisp edges. Line another tray with paper towels.
Parboil for Fluffy Centers
- Bring a pot of water to a boil with 2 tbsp kosher salt. Add potatoes and simmer 8 to 10 minutes until a paring knife meets slight resistance. Drain, transfer to the towel-lined tray, and let steam-dry 5 minutes.
Slice the Hasselback Slits
- Place two chopsticks along each potato and make thin slices about 1/8 inch apart without cutting all the way through. The chopsticks act as guards so the base stays intact.
Season and Start Roasting
- In a bowl, mix olive oil, melted butter, garlic, paprika, 1 tsp salt, and pepper. Toss potatoes to coat, making sure some fat gets between the slits. Carefully pour potatoes onto the preheated baking sheet. Roast 20 to 25 minutes until lightly golden.
Baste and Crisp the Edges
- Remove, gently fan the slices with tongs or a spoon, and spoon any pooled fat over the tops. Return to the oven 10 to 15 minutes more until deeply crisp and the centers are tender.
Load with Cheese and Bacon
- Sprinkle cheddar generously over each potato, letting some fall into the slits. Top with crumbled bacon. Return to the oven 3 to 5 minutes, or broil 1 to 2 minutes, until the cheese is melty and bubbling.
Finish and Serve
- Transfer to a platter. Add small dollops of sour cream and a shower of chives. Serve immediately with optional jalapeños or hot sauce.