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.
Ingredients
- 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
Instructions
- 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.