I made this tonight, it was good, but not sure I’d do it again for just myself. I only made one big one and adjusted the amounts of ingredients.

Loaded Hasselback Potato
Author: The Carefree Kitchen

4-6 medium Potatoes Russet, Yukon Gold or Red Potatoes
3 to 4 tablespoons Butter melted
3 tablespoons Avocado OIl or any cooking oil
teaspoon Garlic Powder
1 teaspoon Thyme fresh minced (I will omit or use Fox Point instead)
Salt to taste
Pepper to taste
cup Shredded Cheese cheddar, or any blend

cup Sour Cream
3 tablespoons Green Onions or chives, sliced
1 tablespoon Parsley fresh chopped
cup Bacon Bits (I didn’t use)


Preheat oven to 400 degrees F.

To prepare each potato, use a sharp knife to make thin slices along the entire length (about ⅛" apart), stopping about inch from the bottom. You can place a wooden spoon (or chopsticks) on either side of the potato to make sure you don't cut all the way through.

In a small bowl, combine the melted butter, avocado oil, garlic powder and thyme.

Place the potatoes on a large baking sheet, then use a pastry brush to brush the butter mixture all over the outside of each potato, as well as inside the slices. Season with salt and pepper.

Place in the oven and bake for about 1 hour, or until the outsides are browned and crisp.

Remove from the oven and top the potatoes with shredded cheese, then bake for an additional 5-10 minutes, or until the cheese is melted.

Let the potatoes cool slightly, then top with sour cream, bacon bits, green onions (or chives) and parsley. Enjoy!

Charlene’s notes 2-14-2023: This was good, but not sure it’s worth all the fussiness. If I do make it again I’ll leave out the thyme and substitute some Fox Point.