These Loaded Hasselback Potatoes are an impressive side dish that everyone will love. Topped with crunchy Doritos, delicious bacon pieces, and more, these are sure to be a huge hit!

Loaded Hasselback Baked Potatoes

These Loaded Hasselback Potatoes with Bacon and Doritos are going to become your favorite potato dish! A tender baked potato with thin cuts and a mountain of deliciousness on the tops of the potatoes – it doesn’t get much better than this. 

While most of us are used to a side dish of french fries or potato skins, these loaded accordion potatoes are a little different and perfect for a potato lover. 

A perfect side for various proteins or a main dish that you can serve by themselves, these crispy Hasselback potatoes will make family dinner a little more fun. Dorito chips are already super popular, so why not pair them with your potatoes?

The best way to make sure that these are successful is to be sure that you are using a large potato. You want enough balance so that while you are covering the entire potato in toppings, you aren’t mostly serving toppings. 

While the baking of these sliced potatoes takes some time, finishing them will only take you minutes. And as dinner recipes go, these are worth waiting for! 

Recipe Notes:

• You will want to choose large or medium potatoes for the best results. 
• If you make the potatoes ahead of time, wait until you are ready to serve them before adding the toppings. 
• You can use a large baking dish instead of a sheet tray if you don’t have one with rims. 
• If you intend to boil your potatoes and allow them to cool for more than 5 minutes after removing them from the stockpot, you can wait to preheat your oven until they are cooling. 

How To Make Loaded Hasselback Potato Recipe

Loaded Hasselback Potato Recipe Ingredients:

3 yukon gold or russet potatoes
1 large sweet onion
8 oz sour cream
1 cup Doritos chips, crushed
1/4 cup red bell pepper, diced
1/4 cup green bell pepper, diced
1 tablespoon fresh rosemary, chopped
4 tablespoons sweet cream butter, unsalted
5 strips of thick-cut bacon, chopped
kosher salt and cracked black pepper (to taste)

Supplies Needed:

Rimmed cookie sheet
Aluminum foil or parchment paper
Large stockpot
Cutting board
Sharp knife
Basting brush
Resealable bag
Medium bowl
Small bowl
Large Resealable bag
Kitchen spoon or wooden spoon

Directions:

Step 1: Preheat your oven to 350 degrees and line a rimmed baking sheet with aluminum foil. Give each of your raw potatoes a good wash under cold water. 

Step 2: Fill a stockpot or a large pot with water to about 3/4 full. You want to make sure your pot is large enough so that the water covers the top of the potatoes. 

Step 3: Put the potatoes into the water and heat to a boil. Boil the potatoes for 10 minutes.

Step 4: Remove the potatoes from the water and allow them to cool to the point where you can handle them.

Step 5: Once cooled, slice the large potatoes in the accordion style with a sharp knife, making thin slices along the width of the potato. Cut most of the way down, leaving a little bit intact at the bottom of the potato.

Step 6: On a chopping board, slice the onions into large circles and then cut the circles in half. Insert one half of a slice of onion in between some of the potato slices, giving each potato three or four halves.

Step 7: Using a pastry brush, brush the potatoes with olive oil and sprinkle them with salt and fresh cracked black pepper.

Step 8: Place your potatoes on the large baking sheet or wrap them in aluminum foil. Bake until they are tender and the tines of a fork can puncture easily through the potato, about an hour.

Step 9: While the potatoes are baking, chop your peppers.

Cook your bacon slices in your preferred method, drain them on a paper towel, and then chop them up.

Add your Doritos to a Ziploc bag and crush them with your hands. It is fine to have large pieces and small pieces. 

Step 10: In a medium bowl, combine the sour cream, red pepper, green pepper, and crispy bacon bits. Mix well.

Add a bit of salt and black pepper to taste. Chill it in the refrigerator until ready to use.

Step 11: When the potatoes are about finished cooking, melt your butter and add the chopped rosemary to a small bowl. 

Step 12: Remove your potatoes from the oven, remove them from the baking tray, and put them on plates leaving the flat side down. Pull out some of the onions from the slices of each potato.

Step 13: Drizzle each of the sliced potatoes with the mixture of melted butter, scraping any remaining butter over the crispy potatoes.

Step 14: Top each potato with a large dollop of sour cream mixture. 

Step 15: Top that with the onions you pulled out of the potato, and top the onions with a bunch of crumbled Doritos.

Serve your delicious potatoes immediately and enjoy!

How To Store Leftover Loaded Hasselback Potatoes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. 

How Can I Be Sure I Won’t Cut My Accordion Potatoes Too Far? 

If you are nervous that you will slice your potatoes so far that they will begin to fall apart, there is an easy way to solve the problem.

Place two wooden spoons longways on either side of the potatoes and cut until you hit the edge of the spoon handles. This should keep you from cutting to the bottom of each potato. 

Can I Add Any Other Ingredients To This Hasselback Potatoes Recipe?

Yes! Because this is a “loaded” recipe, you can keep piling on your favorite toppings!

A few great options are green onions, fresh chives, hot sauce, cooked broccoli florets, shredded parmesan cheese, or even a melted cheddar cheese sauce. Add any of these to the tops of the potatoes in any order you choose. 

Can I Make These Vegetarian Loaded Hasselback Potatoes?

Yes! If you are looking to make these vegetarian Hasselback potatoes, omit the crispy bacon from your recipe and you’re good to go.

Alternatively, you could also choose to use veggie bacon in order to maintain the smoky flavor. 

Are You Looking For More Delicious Potato Recipes? Here Are Some Of My Favorites:

• Homemade Garlic Mashed Potatoes
• Easy Muffin Tin Sweet Potatoes
• Sheet Pan Mozzarella Chicken And Potatoes
• Sweet Potato Casserole With Pecans
• Dill Pickle Potato Egg Salad

Plastic Cutting Board, Set of 4 with Storage Stand, Color Box Packed, BPA-Free, Preventing Cross-contamination of Different Food Types, Dishwasher SafeCutting Boards for Kitchen, Plastic Chopping Board Set of 4 with Non-Slip Feet and Deep Drip Juice Groove, Easy Grip Handle, BPA Free, Non-porous, Dishwasher SafeBaking Sheet with Rack Set [2 Pans + 2 Racks], Wildone Stainless Steel Cookie Sheet Baking Pan Tray with Cooling Rack, Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy CleanRachael Ray Nonstick Bakeware with Grips, Nonstick Cookie Sheet / Baking Sheet – 10 Inch x 15 Inch, Gray with Orange GripsZulay (Set of 4) Pastry Brush – Heat Resistant Silicone Basting Brush With Soft Flexible Bristles – Assorted Basting Brush Ideal For BBQ, Marinating, or Spreading Butter & OilDelling 8 in Ultralight Rectangular Dessert/Salad Plates, Ceramic Small Serving Dishes for Fruit, Salad,Sushi Appetizer and More – Plate Set of 6, White

Yield: 3 Hasselback Potatoes

Loaded Hasselback Potatoes With Bacon And Doritos

Print

These Loaded Hasselback Potatoes are an impressive side dish that everyone will love. Topped with Doritos, bacon, and more, these are sure to be a huge hit.

Cook Time 1 hour 10 minutes

Additional Time 15 minutes

Total Time 1 hour 25 minutes

Ingredients

• 3 yukon gold or russet potatoes, cut accordion style
• 1 large sweet onion
• 8 oz sour cream
• 1 cup Doritos chips, crushed
• 1/4 cup red bell pepper, diced
• 1/4 cup green bell pepper, diced
• 1 Tbsp fresh rosemary, chopped
• 4 Tbsps sweet cream butter, unsalted
• 5 strips of thick cut bacon, chopped
• kosher salt and cracked black pepper (to taste)

Instructions

1. Preheat your oven to 350 degrees and line a baking sheet with aluminum foil. 
2. Fill a stock pot or a large pot with water to about 3/4 full. You want to make sure your pot is large enough so that the water covers the top of the potatoes. 
3. Put the potatoes into the water and heat to a boil. Boil the potatoes for 10 minutes.
4. Remove the potatoes from the water and allow them to cool to the point where you can handle them.
5. Once cooled, slice the potatoes in the accordion style, making slices from side to side across each potato.
6. Slice the onions in large circles and then cut the circles in half. Insert one half of a slice of onion in between some of the wedges, giving each potato three or four halves.
7. Brush the potatoes with olive oil and sprinkle them with salt and fresh cracked black pepper.
8. Place your potatoes on the cookie sheet or wrap them in aluminum foil. Bake until they are tender and the tines of a fork can puncture easily through the potato, about an hour.
9. While the potatoes are baking, chop your peppers, cook your bacon in your preferred method, and then chop it up. Add your Doritos to a Ziploc bag and crush them with your hands. It is fine to have large pieces and small pieces. 
10. In a medium bowl, combine the sour cream, red pepper, green pepper, and crispy bacon bits. Mix well.
11. Add salt and black pepper to taste. Chill it in the refrigerator until ready to use.
12. When the potatoes are about finished cooking, melt your butter and add the chopped rosemary to a small bowl. 
13. Remove your potatoes from the oven and pull out some of the onions. Drizzle each potato with the rosemary butter mixture.
14. Top each potato with the sour cream mixture, the onions you just pulled out of the potato, and then a bunch of crumbled Doritos.
15. Serve immediately and enjoy!

Recommended Products

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• 
  Plastic Cutting Board, Set of 4 with Storage Stand, Color Box Packed, BPA-Free, Preventing Cross-contamination of Different Food Types, Dishwasher Safe
• 
  Zulay (Set of 4) Pastry Brush - Heat Resistant Silicone Basting Brush With Soft Flexible Bristles - Assorted Basting Brush Ideal For BBQ, Marinating, or Spreading Butter & Oil
• 
  Delling 8 in Ultralight Rectangular Dessert/Salad Plates, Ceramic Small Serving Dishes for Fruit, Salad,Sushi Appetizer and More - Plate Set of 6, White

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 1000Total Fat: 58gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 105mgSodium: 1140mgCarbohydrates: 102gFiber: 10gSugar: 13gProtein: 20g

This calculation is intended for informational purposes only. I am not a doctor or dietitian. This calculator is a guide, but makes no guarantee of being exact or fully accurate.