These Little Cheesy Hasselback Potatoes are a fun side dish or appetizer! They take less time to bake and are more ‘pop-able’ than large potatoes so they’re perfect for kids!
Equipment
- 9″ x 13″ pan or sheet pan
- 3/4 lb Little Potatoes
- 1 Tbsp canola oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 1 cup cheese, shredded
Personalize This Recipe.
Want to put your own spin on this recipe? It's easy — here's how it works: Pick an AI tool from the options below (not sure which? any of them work great!) A prompt is automatically loaded with this recipe's details — no copying or setup needed Just hit send, then chat back and forth to make it your own — swap ingredients, simplify steps, make it kid-friendly, or adjust for dietary needs Using Gemini? Your prompt is automatically copied — just paste it into the chat once the window opens.
Instructions
-
Step 1
Preheat oven to 400 °F and lightly grease a 9″ x 13″ pan or sheet pan.
-
Step 2
Slice potatoes two-thirds of the way through, making sure not to slice off the sections you are creating (this takes some practice—don’t worry!). You can use a wooden spoon as a guard to help.
-
Step 3
Place in prepared pan and drizzle with canola oil. Sprinkle with salt and garlic powder and toss gently to coat.
-
Step 4
Line potatoes up so the openings are at the top, and gently spread slightly apart (as much as possible without breaking them off!). Bake for 30 minutes or until tender.
-
Step 5
Top with cheese and broil for two minutes or until melted. Serve.
