Crispy Hasselback Loaded Baked Potatoes 

Crispy Hasselback Loaded Baked Potatoes 

These flower-bloomed, accordion-style Hasselback potatoes feature a golden, ultra-crispy skin with a soft, fluffy center filled with rich garlic herb cream cheese and fresh chives.

 Ingredients

 6 Medium Yukon Gold or Russet Potatoes (washed & scrubbed dry)

 3 tbsp Butter (melted)

 2 tbsp Olive Oil

 1 tsp Salt & 1/2 tsp Black Pepper

 1/2 cup Cream Cheese or Sour Cream (softened)

 2 cloves Garlic (minced)

 1/2 cup Shredded Cheddar or Parmesan

 2 tbsp Fresh Chives or Parsley (finely chopped)

 Step-by-Step Instructions

1. Prep the Oven & Potatoes 

 Preheat your oven to 400°F (200°C).

 Place a potato between two wooden chopsticks or wooden spoon handles.

 Make vertical cuts along the potato about 1/8-inch apart, cutting 3/4 of the way down (the chopsticks will prevent cutting all the way through). Repeat for all potatoes to create fan slices or a crosshatch blooming pattern.

2. First Bake (Crisping Stage) 

 Place the sliced potatoes on a baking sheet lined with parchment paper.

 Whisk together melted butter, olive oil, half the salt, and pepper.

 Brush generously over the potatoes, making sure the fat gets between the slices.

 Bake in the oven for 45–50 minutes until the edges are golden and crisp, and the insides are fork-tender.

3. Prepare the Filling 

 In a bowl, combine the cream cheese (or sour cream), minced garlic, remaining salt, pepper, and shredded cheese. Mix until smooth.

4. Stuff & Final Bake 

 Remove potatoes from the oven. Carefully scoop/pipe the garlic-cheese mixture into the center and top folds of each potato.

 Return to the oven for 8–10 minutes until the cheese is melted and bubbling.

5. Garnish & Serve 

 Transfer to a serving platter.

 Sprinkle generously with fresh chopped chives and extra herbs before serving alongside fresh greens or corn.