Scalloped Hasselback Potatoes

Teresa Jacobson


Stumbled across this on Pinterest a while ago and it looked so pretty decided to give it a go and try for myself. They turned out so GOOD!! I'm not sure I'll ever eat a plain old baked potato again!! I didn't measure anything when I made these so the measurements are approximate. Use your own judgement on your own. This is my adaptation of Shelbi Keith's recipe on Tasty Kitchen website.

★★★★★ 2 votes
15 Min
55 Min


baking potatoes, scrubbed clean
1/4 c
frozen butter (half a stick-- maybe more)
chunk cheese, thinly sliced (i used colby jack)
mccormick's garlic bread sprinkles
grated parmesan
olive oil
1 1/4 c
half and half or heavy cream
1/2 c
shredded colby jack cheese

How to Make Scalloped Hasselback Potatoes


  • 1Preheat oven to 400 degrees F. Line a baking sheet or pan with foil. Spray lightly with nonstick.
  • 2You want to thinly slice the potatoes but you don't want to slice all the way through the potato! It can help to place two wooden spoons on either side of the potato to help guide your knife from going all the way through but be careful on the ends (I almost sliced all the way through even with the spoons!)
  • 3Slice the frozen butter thinly. Working quickly, stuff each potato slice alternately with either butter or cheese. Place on baking sheet. Season each potato with the Garlic Bread Sprinkles, salt, and Parmesan. Drizzle a little olive oil over each potato.
  • 4Bake at 400 degrees F for 45 minutes. Remove from oven and drizzle each potato with the cream and top each potato with shredded cheese. Place back in the oven for about 10 minutes until cheese is melted and browned. Serve hot.

Printable Recipe Card

About Scalloped Hasselback Potatoes

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy