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
Instructions
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Step 1
Preheat oven to 400 °F and lightly grease a 9″ x 13″ pan or sheet pan.
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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.
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Step 3
Place in prepared pan and drizzle with canola oil. Sprinkle with salt and garlic powder and toss gently to coat.
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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.
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Step 5
Top with cheese and broil for two minutes or until melted. Serve.
