Bacon Parmesan Hasselback Potatoes

Bacon Parmesan Hasselback Potatoes

Bacon and parmesan topped Hasselback potatoes. Simple, delicious Hasselback potatoes are at their best. It’s hard to believe it’s so quick and straightforward to create.

Have you tried Hasselback potatoes? A new WÜSTHOF CLASSIC 7-inch Hollow Edge Chai Dao has recently arrived in my mail.

Most of you know that I am an expert in Asian cuisine and would be lost without my trusty Chinese cleaver. The Chinese word “Chai Dao” literally translates to “vegetable knife,” and it is, without a doubt, the most vital knife in our kitchen.

I chose to cook Bacon Parmesan Hasselback Potatoes as a way to break in my new tool.

Make sure you don’t chop through the potatoes when cooking Hasselback potatoes! While cutting and slicing the potato, you can use a spoon to hold the potato in place.

You can see from these images that I had a beautiful and delectable potato that was finely sliced with parmesan cheese sandwiched between each piece and topped with crispy bacon.

It was delicious to the point where my son ate it throughout dinner.

What is the average number of calories in one serving?

  • Each serving of this recipe contains only 367 calories.

With this recipe, what are its complementary dishes?

I recommend the following recipes for a nutritious and convenient weeknight dinner.


  • 4 tablespoons salted butter
  • 5 slices bacon, chopped in 1/4 inch pieces
  • 1/2 cup grated parmesan cheese
  • 4 large Yukon gold potatoes


  1. Bake at 425°F (217°C) for about 30 minutes. Pat potatoes dry after cleaning.
  2. Slice the potato into 1/8- to 1/4-inch-thick slices. When slicing into a potato, be careful not to go all the way through it.
  3. Cut each piece in half once you’ve sliced the butter into small pieces. Alternately insert butter slices into the potato slits. You can add salt and pepper if desired.
  4. A sheet pan or casserole dish works well for baking potatoes, which should be basted with butter every 15 minutes during the cooking process. The potatoes are done when the skin is crispy, and the meat is readily punctured with a fork.
  5. On medium heat, fry bacon until it is golden brown and most of the fat has rendered, stirring frequently. To drain the bacon, use a slotted spoon to remove it from the pan and set it on a paper towel.
  6. Place a thin layer of cheese on top of the potatoes (you can nestle some into the slits) and broil until the cheese is melted (or place back in the warm oven for a few minutes). Serve the potatoes hot, topped with bacon.

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