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Classic Hasselback Potato

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Classic Hasselback Potato
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 1
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Hasselback potatoes are so much easier to make than they look, and the end result is a presentation-ready side for any dinner.
Updated Sep 20, 2016

Ingredients

  • 1 large russet potato
  • 2 tablespoons unsalted butter, melted
  • Salt and pepper
  • Sour cream and chives, as desired

Steps

  • 1
    Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
  • 2
    Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper. Place on cookie sheet.
  • 3
    Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Brush with additional butter, making sure each cut gets buttered. Bake 5 minutes. Serve with sour cream and chives.

Tips from the Betty Crocker Kitchens

  • tip 1
    Cooking time is the same for multiple potatoes -- these are great to do in a batch!
  • tip 2
    Make a build-your-own hasselback bar with all the things you love on your baked potatoes -- like sour cream, chives, bacon, jalapeños, salsa, steamed broccoli, cheese!

Nutrition

430 Calories, 23g Total Fat, 4g Protein, 49g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
430
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
15g
73%
Trans Fat
1g
Cholesterol
60mg
20%
Sodium
600mg
25%
Potassium
900mg
26%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
14%
Sugars
4g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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