Crispy Loaded Hasselback Potato Bites (Perfect Party Appetizer)
These crispy loaded hasselback potato bites are golden, cheesy, and packed with flavor in every bite. Crunchy on the edges, melty in the middle, and topped with bacon, sour cream, and green onions they’re the ultimate crowd-pleasing appetizer for any occasion.
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.
Notes
Use chopsticks when slicing to prevent cutting through. Mix cheeses like cheddar, gouda, or pepper jack for extra flavor. For a vegetarian version, replace bacon with sautéed mushrooms. Reheat in an oven or air fryer to restore crispiness—avoid microwaving.