Description
These Crispy Loaded Hasselback Potato Bites are the ultimate party snack or side dish! Tender on the inside, crispy on the outside, and topped with classic loaded potato toppings like cheese, bacon, and sour cream, they’re irresistibly delicious and perfect for any occasion.
Ingredients
Scale
- 12 baby potatoes (Yukon Gold or red potatoes work best)
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper to taste
- 1/2 cup shredded cheddar cheese
- 4 slices cooked bacon, crumbled
- 1/4 cup sour cream
- 2 tbsp chopped green onions (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Potatoes:
- Wash and dry the potatoes.
- Slice thin slits into each potato, stopping just before cutting all the way through (a pair of chopsticks on either side of the potato can help with this).
- Season the Potatoes:
- Place the potatoes on the baking sheet. Drizzle with olive oil and season with garlic powder, paprika, salt, and pepper. Make sure the oil and seasonings get into the slits.
- Bake:
- Bake the potatoes for 30-35 minutes, or until crispy on the outside and tender on the inside.
- Add the Toppings:
- Remove the potatoes from the oven and sprinkle shredded cheese and crumbled bacon over the top. Return to the oven for 5 minutes, or until the cheese is melted.
- Serve:
- Top each potato with a dollop of sour cream and garnish with chopped green onions. Serve warm.
Notes
- For an extra crispy texture, brush the potatoes with more oil halfway through baking.
- Swap sour cream with Greek yogurt for a lighter option.
- Customize the toppings with your favorites like jalapeños, chives, or even hot sauce.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~180 kal
- Sugar: ~1g
- Sodium: ~250mg
- Fat: ~9g
- Carbohydrates: ~18g
- Fiber: ~2g
- Protein: ~6g
- Cholesterol: ~15mg