Crispy Loaded Hasselback Potato Bites to Wow Your Guests

Crispy Loaded Hasselback Potato Bites transform humble spuds into a stunning appetizer that impresses guests with delightful crispiness and gooey cheese.

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Prep Time 15

Cook Time 40

Cooling Time 10

Total Time 1 5

Servings: 4 bites

Course: Appetizers

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Potato Bites

1 pound small potatoes (Red or Yukon)
2 tablespoons olive oil can substitute with vegetable oil
1 teaspoon kosher salt or sea salt

For the Toppings

1 cup sliced cheese (Colby Jack) or cheddar or pepper jack
1/2 cup light sour cream or Greek yogurt
1/2 cup cooked bacon or turkey bacon for vegetarian option
1/4 cup sliced green onions for garnish

Equipment

Oven
Baking Sheet
Sharp Knife
Aluminum Foil

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with aluminum foil.
Wash and dry the small potatoes, then make several thin cuts across the top of each potato.
Place the potatoes on the baking sheet, drizzle with olive oil, and sprinkle with kosher salt.
Bake the potatoes for about 30 minutes until fork-tender and starting to crisp.
Remove from the oven, insert cheese squares into the cuts, and bake for another 5-10 minutes until melted.
Let the potatoes cool for about 10 minutes before adding toppings.
Top with light sour cream, crumbled bacon, and sliced green onions before serving.

Nutrition

Serving: 2bitesCalories: 220kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 300mgPotassium: 450mgFiber: 3gSugar: 1gVitamin A: 500IUVitamin C: 12mgCalcium: 150mgIron: 1mg

Notes

Even cuts promote even cooking; for extra crispiness, broil for 2-3 minutes after baking. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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