How to Bake a Hasselback Potato Recipe | Yummly
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How to Bake a Hasselback Potato

Coleman: "turned out sooo good. yummy in my tummy" Read More
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  • 2 russet potatoes (medium, about 6"in length)
  • 1 Tbsp. bacon fat (or olive oil)
  • kosher salt
  • seasoning
  • herbs
  • 2 Tbsp. butter oil (to baste)
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    Jami Knight 6 months ago
    The fanning tip in the article was helpful, but I wasn't as thrilled with them as I thought I'd be. I completely agree with Amber about the cook time and cheese addition before they are done baking. I will probably try them again with a few modifications.
    Coleman 2 years ago
    turned out sooo good. yummy in my tummy
    Shane O. 3 years ago
    It was excellent. I was a little bummed because I had already sliced them before I read the fanning tip. They still turned out great. I just had to be meticulous with separating the slices. Also, I had to skip the bacon grease, because I was going for vegetarian. Pretty sure I'll do bacon grease next time. I'm sure it'll be incredible.
    Barbara 3 years ago
    Wonderful! Thank you, Kevin, for the “fanning tip”! 👌😊
    Amber P. 6 years ago
    Had to cook my potatoes for quite a bit longer to get them adequately crispy. I added cheese to them once they were cooked, but they would have benefited from having the cheese placed on them before they were finished cooking and baked for a while.