Loaded Mini Hasselback Potatoes with Dill Sour Cream
Loaded Mini Hasselback Potatoes are a delicious and adorable party appetizer your holiday needs. Serve with this simple, fresh dill sour cream.
- 1 1/2 lbs. baby red potatoes
- 2 Tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. coarse black pepper
- 4 thick-cut slices bacon
- 1 cup shredded sharp cheddar cheese
For Dill Sour Cream Dip:
- 1 cup sour cream
- 1 1/2 Tbsp. fresh dill, minced finely
- 1 tsp. garlic salt
- 1/4 tsp. onion powder
Preheat oven to 425 degrees F. On a cutting board, cut slits 1/4-inch apart, 3/4 of the way down each potato. Make sure not to cut all the way through the potato. Place in a medium bowl as they are cut. Once all potatoes are sliced, drizzle with olive oil, salt and pepper and stir to coat. Place on a baking sheet and bake for 30 minutes.
Meanwhile, slice bacon into small pieces. Heat a skillet over medium heat and cook bacon until crispy. Drain and set aside.
After 30 minutes of baking, remove potatoes from the oven and sprinkle with shredded cheese and bacon. Return to the oven for 3 minutes.
For the dill sour cream dip: mix together all ingredients and serve with the potatoes.