Last Updated on April 15, 2022 by Karen
Cheddar Ranch Hasselback Potatoes are whole russet potatoes sliced into fans and baked until golden brown on the outside, rich and creamy on the inside, with melted cheddar cheese oozing out. This is an easy and delicious side dish perfect for weeknight dinners or even for entertaining!
When I was challenged to create a unique side dish to complement my roasted chicken, and that got me thinking… I wanted to make something that is a bit different from the typical mashed potatoes and roasted vegetables, but still perfect for the entire family and most importantly delicious. Hasselback potatoes just fit all those criteria!
Cheddar Ranch Hasselback Potatoes is a fun and delicious savory side dish for kids as well as adults. Whole russet potatoes are sliced into fans and seasoned with ranch seasoning and cheddar cheese in between layers.
The potatoes are baked until golden brown on the outside, rich and creamy on the inside, with melted cheddar cheese oozing out. This is an easy and delicious side dish perfect for weeknight dinners or even for entertaining — it’ll quickly become a staple side dish in your house.
These hasselback potatoes are a perfect side dish to round out a simple weeknight meal!
How to prepare hasselback potatoes
To cut the potato, lay it down on its flattest side between two chopsticks. With a sharp knife, slice down from top until the knife makes contact with the chopsticks. Repeat until the potato is sliced end to end – it should open up like a fan.
Cheddar Ranch Hasselback Potatoes
Ingredients
- 4 medium russet potatoes
- ¼ cup unsalted butter melted
- 1 tbsp ranch seasoning mix
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- ¼ cup sour cream
- 4 slices bacon cooked and crumbled
- 2 tbsps fresh chives chopped
Instructions
- Preheat oven to 400 F. Using a sharp knife, cut approximately 1/8 inch slices along each potato, stopping about 1/4 inch from the bottom.
- In a small bowl, mix melted butter with ranch seasoning mix. Drizzle mixture over potatoes between the slices. Season with salt and pepper.
- Place potatoes on a baking sheet lined with aluminum foil and bake for 45 to 60 minutes, or until potatoes are tender.
- Once potatoes are cool enough to handle, stuff cheese between slices and bake until melted, an additional 5 minutes.
- Top with sour cream, bacon and chives. Serve immediately.
These pototoes look like something I’d get a really nice restaurant! But after seeing your recipe, I could totally do this! And paired with the Barber Foods Stuffed Chicken Breasts – my family would LOVE this meal! Beautiful photos, too! #client
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I just made these tonight. They are unbelievably good!
Glad you like them Betty!