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These hasselback potatoes are sliced before smoking then topped with cheese before pulling off the smoker for a mouthwatering crisp cheesy side topped with crispy bacon. Easy to make and they look fantastic as a side dish to your smoked steak or spatchcock chicken.
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Smoked hasselback potatoes VIDEO
What are hasselback potatoes?
Hasselback potatoes are made by slicing small slits into a potato before baking or smoking that results in a crispy finish opposed to a soft baked potato. They were first made in Sweden in 1953 and gained their name from the restaurant that started the craze.
Normally topped with butter, cheese, and green onions to give them that much appreciated extra flavor. I view these as a more impressive dinner party version of the wildly popular potato skin that is found in American sports bars and restaurants.
The best potato
I like using small yukon gold petite potatoes when smoking hasselback potatoes because I like the bite size aspect. Regular gold potatoes or even the large russet potatoes can also be used and will turn out tasting just as amazing.
This type of cooking method and flavor works better with these potatoes rather than a red potato.
How to cut hasselback potatoes
First start off by washing the potatoes with clean cold water to remove any dirt. Do NOT peel as the skin helps hold together the potato after sliced. Using a sharp knife, make thin slices across the width and top of each potato from one end to the other ⅛" in between slices.
The slices should be perpendicular to the length of the potato. A cutting board is not needed as the knife should never touch the surface you are cutting on.
You are NOT slicing all the way through to the bottom of the potato, but are going to stop ¼" to ½" from the bottom of each potato depending on how large the potato is. Stopping before slicing all the way through keeps the hasselback potatoes together and will give it that fanned out look.
Seasoning and ingredients
These hasselback potatoes are packed full of flavor that can be tailored to your taste buds. Change out the type of cheese to make these perfect for YOU.
Ingredients
- Petite yukon gold potatoes
- Salt & Pepper
- Garlic Powder
- Butter (melted)
- Rosemary
- Green onion
- Cheese - Shredded or small slices of cheese (cheddar, blue cheese, pepper jack... Use your favorite!)
- Bacon
My favorite cheese to use on these smoked hasselback potatoes is either mild cheddar or blue cheese. However, feel free to use any cheese you like!
Smokers
The best smoker to use is the one you already have! Don't have a smoker, check out the two options you have below and choose the best one for you. Need more information on the best smokers? Check out our smoker reviews for EVERYTHING there is to know.
Pellet smoker
I'm smoking these spuds on my pellet smoker, just like the Camp Chef 36 smoker or Traeger 780. A wood pellet grill is an easy and great way to impart fantastic smoke flavor without having to babysit a firebox all day.
Traditional offset smoker
A traditional offset smoker, like this Oklahoma Joe's Smoker can also be used when smoking. They require a little more attention to maintain a steady temperature, but impart a FANTASTIC flavor onto your cook.
Oven
Don't have a smoker and not looking to get one? That's alright, these hasselback potatoes can be made in your home oven. Simply bake at 400°F for 1 hour instead of starting at a lower temperature and then increasing.
Grill
I don't recommend making these in a charcoal grill or gas grill because we don't want the potatoes exposed to a direct flame. So it's best to stick to a smoker or oven when making hasselback potatoes.
Best wood to use
There are a lot of options for wood when making potatoes. Since it's a quick smoke you don't need to worry about not using a strong wood such as mesquite. It works great with these!
Hickory wood or a fruit wood such as cherry or apple are another option where you just can't go wrong. Grab your favorite wood and get your smoker fired up.
Making smoked hasselback potatoes
Grab a baking tray and place your washed and sliced potatoes on the tray. Brush on melted butter or olive oil, about 1-2 tablespoons worth, and place in a smoker pre-heated to 225°F. If using larger gold or russet potatoes, you can place these directly on the smoker rack instead of using a baking cookie sheet.
Smoke these little bad boys for 1 hour to impart that great smoke flavor. After one hour, leave the potatoes in the smoker and bring the temperature up to 400°F. Brush more melted butter over the potatoes and continue to cook for another 45-60 minutes.
Cooking Bacon
Once the temperature hits 400 degrees it's time to smoke that bacon that will top the hasselback potatoes. Add bacon to a cast iron pan or directly on the smokers grill grate and smoke until crisp, about 10-15 minutes.
I like to use thick cut Wright's bacon, but any bacon will work.
Flip bacon as needed and make sure to keep an eye on the smoker. If your smoker doesn't have a decent angle on the drip pan to divert the grease to a grease bucket you could have a flare up. This is when using a cast iron pan will help prevent any grease fire.
Toppings
Once the bacon has cooled, crumble into small pieces and set aside. 2-3 minutes before the potatoes are finished, top the potatoes with cheese, close the lid of the smoker, and allow it to melt. Remove the smoked hasselback potatoes from the smoker and plate.
Garnish with crumbled bacon and chopped green onions or chives and plate. I like using fresh herbs for toppings due to it giving the potatoes a real fresh flavor.
These are great looking AND great tasting! With a crispy yet tender bite, these potatoes are sure to impress. Smoked hasselback potatoes are a fantastic side dish to beef or chicken. Find a great smoked meat recipe on my site and make a whole feast!
FAQ
Yukon gold and russet potatoes will taste the best cooked this way.
It's where you make slices almost through the potato running the width of the potato BEFORE cooking. Then top with cheese, bacon, and green onions to serve.
Smoking on low for 1 hour will impart a great smoke flavor and then turning up to 400°F to crisp the potatoes. If using an oven, bake at 400°F for 1 hour. No need to start on low.
Old pro tips
- Use blue cheese for a more intense finished flavor
- Sour cream, salsa, and chili are great additional toppings
- Cook bacon in a cast iron skillet on the smoker to prevent a possible fire flare up
- Place chopsticks or small wooden spoons on either side of the potato when slicing slits to prevent the knife from cutting all the way through the potato
Ingredients
- 1.5 lb petite gold potatoes
- ¼ cup butter (melted)
- 1 teaspoon rosemary (dried)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Toppings
- ½ cup cheddar cheese (shredded)
- ¼ lb bacon
- ¼ cup green onions (chopped)
Equipment
Instructions
- Rinse potatoes with fresh water to rinse off any dirt. Dry and place on baking sheet.
- Slice width wise across the potatoes every ⅛". Stop ¼" to ½" from the bottom of the potato to keep the potato together. Sprinkle with salt and pepper.
- Melt butter in a pan or microwave and add rosemary to butter. Brush butter onto the potatoes until covered, reserve the rest of the butter for later.
- Pre-heat smoker to 225°F and place baking sheet in smoker. Smoke for 1 hour. After 1 hour, increase the smoker to 400°F while leaving potatoes in smoker and cook another 45-60 minutes.
- Once smoker reaches 400°F, place bacon in the smoker either on the smoker rack or in cast iron pan and cook 10-15 minutes until crispy. Remove bacon and set aside to cool and then crumble in small pieces.
- 2-3 minutes before potatoes are finished, top with shredded cheese and allow to melt.
- Remove potatoes from smoker and plate. Top with crumbled bacon and chopped green onions. Serve.
Pro Tips
- Use blue cheese for a more intense finished flavor
- Sour cream, salsa, and chili are great additional toppings
- Cook bacon in a cast iron pan on the smoker to prevent a possible fire flare up
nancy
what a great idea to stuff the hasselback potatoes with cheese and bacon!
Jeannie
Great carbo loading snack, I wont shy away with these potatoes
Janelle
yum ! this is just what i needed
Jerika
Wow! Yum! My kids would love these.:) Thanks!:)