These crispy loaded hasselback potato bites are golden, cheesy, and bursting with flavor in every tiny fold. They’re crunchy on the edges, melty in the middle, and perfect for game day or a cozy movie night. If you love finger foods that get devoured fast, this one’s a must-try.
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These Crispy Loaded Hasselback Potato Bites Are Party-Ready
I made these for a last-minute game night and they disappeared in minutes. There’s something magical about crispy potatoes stuffed with gooey cheese and topped with bacon, sour cream, and green onions. They’re easier than full-on potato skins but just as satisfying. Think of them as mini potato nachos irresistible little bites that are way less work
If you’re already planning appetizers, make it a game-day spread with these cheesy sheet pan nachos too. Your snack table will thank you
Ingredients You’ll Need
- 1 lb baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/3 cup sour cream
- 1/4 cup sliced green onions
Optional Toppings to Customize
- Ranch drizzle or chipotle aioli
- Pickled jalapeños for a spicy twist
- Crumbled feta or blue cheese
- A sprinkle of smoked paprika
How to Make Crispy Loaded Hasselback Potato Bites
1. Prep the potatoes
Wash your potatoes well and dry them. Place each potato between two chopsticks and slice thin slits across the top. The chopsticks stop the knife from cutting all the way through
2. Bake until golden
Preheat your oven to 425°F. Line a baking sheet with parchment paper. Brush the potatoes with olive oil, making sure to get inside the slices. Sprinkle with salt and bake for 30 minutes
3. Stuff with cheese
Remove the potatoes from the oven and gently wedge shredded cheese into the slits. Be generous it melts beautifully
4. Bake again
Return to the oven for another 10 to 15 minutes until the cheese is bubbly and the edges are crispy
5. Add the toppings
Let the potatoes cool slightly, then dollop with sour cream, sprinkle with bacon bits, and scatter sliced green onions on top. They’re ready to serve warm or room temp
Pro Tip: Use Chopsticks to Slice Evenly
This trick saves you from slicing all the way through the potatoes. It’s simple but makes a big difference
Serving Ideas and Pairings
These potato bites are delicious on their own but they really shine on an appetizer table. Pair them with creamy dips or fresh veggies for contrast
They’re even better alongside a chilled bowl of cowboy corn dip or a stack of crisp celery sticks. Serve with sparkling cider or a tangy ranch soda if you’re feeling fun
Variations and Add-On Ideas
You can make these your own in so many ways
- Add jalapeños and pepper jack for a spicy version
- Swap the bacon for veggie bacon or mushrooms for a vegetarian twist
- Turn them into breakfast bites with scrambled egg and sausage
- Drizzle with hot honey for a sweet and salty combo
Craving more potato snacks? Try these garlicky sweet potato wedges next time
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days
Reheat in the oven or air fryer at 350°F to bring back the crispiness. Avoid microwaving they get soggy fast
If you’re prepping ahead, bake the potatoes without toppings, then finish just before serving
FAQs
Can I prep these ahead of time?
Yes! Slice and bake the potatoes ahead, then add cheese and toppings just before serving
What’s the best cheese for this recipe?
Cheddar works great but feel free to mix in mozzarella, gouda, or a spicy pepper jack
Can I use sweet potatoes instead?
Absolutely. Just slice them a bit thicker they cook faster and caramelize beautifully
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Crispy Loaded Hasselback Potato Bites (Perfect Party Appetizer)
Ingredients
- 1 lb baby Yukon Gold or red potatoes
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits
- 1/3 cup sour cream
- 1/4 cup sliced green onions
- Optional: ranch drizzle chipotle aioli, pickled jalapeños, crumbled feta or blue cheese, smoked paprika
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Wash and dry the potatoes. Place each potato between two chopsticks and slice thin slits across the top without cutting all the way through.
- Brush potatoes with olive oil, making sure to get inside the slits. Sprinkle with salt and bake for 30 minutes.
- Remove from oven and gently wedge shredded cheese into the slits. Return to bake for 10–15 more minutes until the cheese is melted and edges are crispy.
- Top with sour cream, bacon bits, and sliced green onions. Serve warm or at room temperature.