Perfectly Smoked Hasselback Potatoes with Crispy Bacon and Melted Cheese
Elevate your side dish game with these incredibly delicious and visually stunning smoked hasselback potatoes. Each potato is meticulously sliced before hitting the smoker, allowing for an extraordinary crisp texture and maximum flavor absorption. Topped with a generous layer of melted cheese and finished with crispy bacon, these potatoes are a mouthwatering addition that perfectly complements any main course. They’re surprisingly easy to prepare and present beautifully, making them an ideal side for your smoked steak, spatchcock chicken, or any other smoked masterpiece.
Learn How to Make Smoked Hasselback Potatoes (Video Tutorial)
Watch our step-by-step video guide to see just how simple it is to achieve perfectly smoked hasselback potatoes. This visual tutorial will walk you through the slicing technique, seasoning, smoking process, and final topping, ensuring you achieve that desired crispy, cheesy, and smoky perfection every time.
What Exactly Are Hasselback Potatoes?
Hasselback potatoes are a distinctive and elegant way to prepare potatoes, originating in Sweden. First served in 1953 at the Hasselbacken Restaurant in Stockholm, these potatoes quickly gained popularity for their unique preparation and delightful texture. Unlike traditional baked potatoes, which are typically soft and fluffy throughout, hasselback potatoes are characterized by numerous thin, accordion-like slices made almost all the way through the potato. This specific cutting technique allows the outer layers to become wonderfully crispy during cooking, while the interior remains tender and moist. The slits also create pockets that absorb flavors from butter, herbs, and other toppings, resulting in a much richer taste experience.
When smoked, hasselback potatoes take on an entirely new dimension of flavor. The smoke penetrates deep into the potato’s intricate layers, infusing it with a savory, earthy aroma that’s simply irresistible. Traditionally, they are generously topped with butter, cheese, and fresh green onions, enhancing their already impressive flavor profile. I often describe them as a more sophisticated and visually appealing version of the classic American potato skin – perfect for impressing guests at a dinner party or elevating a simple weeknight meal.
Choosing the Best Potatoes for Smoking Hasselback Style
The type of potato you choose can significantly impact the final texture and taste of your smoked hasselback potatoes. For this recipe, I particularly enjoy using small Yukon Gold petite potatoes. Their smaller size makes them ideal for bite-sized servings, offering a fantastic individual portion that cooks efficiently and delivers maximum crispiness. Yukon Golds are renowned for their buttery flavor and creamy texture, which holds up beautifully against the smoking process.
However, if petite potatoes aren’t available or you prefer a larger, heartier side, regular-sized Yukon Gold potatoes or even large Russet potatoes can be used with equally delicious results. Russets, with their starchy interior, will yield an incredibly fluffy texture inside, contrasting wonderfully with the crispy skin. While most potato varieties can be hasselbacked, this cooking method and the rich flavor profile we aim for truly shine with these specific types. Red potatoes, for instance, tend to be waxier and might not achieve the same desired crispy exterior and fluffy interior. Stick to gold or russet varieties for the best outcome.
Mastering the Art of Slicing Hasselback Potatoes
The distinctive appearance and texture of hasselback potatoes depend entirely on the precision of your cuts. Here’s a detailed guide to achieve perfect slices every time:
- Preparation is Key: Begin by thoroughly washing your potatoes under clean, cold running water to remove any dirt or debris. Do NOT peel the potatoes! The skin plays a crucial role in holding the potato together once it’s sliced, contributing to both its structural integrity and its crispy finish.
- The Slicing Technique: Using a sharp knife, make thin, parallel slices across the width of each potato. Aim for cuts that are approximately ⅛ inch apart. The goal is to create numerous thin slits that fan out during cooking.
- Preventing Over-Slicing: The most crucial aspect of hasselback slicing is to avoid cutting all the way through to the bottom of the potato. You need to stop about ¼ to ½ inch from the bottom, depending on the potato’s size. This keeps the potato intact while allowing the top sections to spread and crisp up. A fantastic trick for beginners (or even seasoned pros!) is to place two chopsticks or wooden spoons on either side of the potato as you slice. The knife will hit the chopsticks, preventing it from cutting completely through.
You’re not slicing all the way through to the bottom of the potato; rather, you’re going to stop ¼” to ½” from the bottom of each potato. This depth ensures the potato remains whole while still allowing the top layers to fan out beautifully and crisp up during the smoking process.
Flavorful Seasoning and Essential Ingredients
These smoked hasselback potatoes are designed to be bursting with flavor, and the best part is, you can easily customize them to suit your personal preferences. Don’t hesitate to experiment with different cheeses or herbs to make this recipe uniquely perfect for YOU!
Key Ingredients:
- Petite Yukon Gold Potatoes: The star of the show, providing a creamy interior and crisp skin.
- Salt & Pepper: Basic seasonings that enhance the natural potato flavor.
- Garlic Powder: Adds a savory depth that complements the smoky notes.
- Butter (Melted): Crucial for achieving a rich, golden-brown exterior and carrying the herb flavors.
- Rosemary: A fragrant herb that pairs exceptionally well with potatoes and smoky flavors.
- Green Onion: Adds a fresh, mild onion bite and vibrant color as a garnish.
- Cheese – Shredded or Small Slices: The ultimate topping! Cheddar, blue cheese, pepper jack, or a sharp provolone are all fantastic. Use your favorite!
- Bacon: Crispy bacon bits provide a salty, smoky crunch that elevates the dish.
My personal favorite cheeses for these smoked hasselback potatoes are either a classic mild cheddar for its familiar comfort or a bold blue cheese for a more intense, piquant flavor. Both melt beautifully and create an irresistible topping. Don’t be shy about trying other varieties like Monterey Jack or a smoked Gouda to further personalize your dish.
Choosing Your Smoker or Cooking Method
The best smoker is always the one you already own and are comfortable with! If you’re new to smoking or looking to upgrade, consider the options below. For comprehensive reviews and everything you need to know about different models, check out our detailed smoker reviews.
Pellet Smoker: Effortless Smoke Flavor
I often use my pellet smoker for these spuds, similar to models like the Camp Chef 36 smoker or Traeger 780. Pellet grills are an excellent choice for their ease of use and consistent temperature control. They burn wood pellets, producing a clean, steady smoke that imparts a fantastic flavor without the need to constantly tend a firebox. This “set it and forget it” convenience makes them perfect for longer cooks or when you want less hands-on time.
Traditional Offset Smoker: Deep, Authentic Flavor
For those who appreciate a more traditional approach and the deepest smoke flavor, an offset smoker, such as this Oklahoma Joe’s Smoker, can also be used. While they require a bit more attention to maintain a steady temperature by managing the fire, the flavor they impart onto your food is absolutely FANTASTIC. The manual control over the fire allows for a rich, authentic smoke profile that many barbecue enthusiasts swear by.
No Smoker? No Problem! Oven Baking is an Option
If you don’t own a smoker or aren’t planning to get one, you can still enjoy delicious hasselback potatoes by baking them in your home oven. While they won’t have the distinct smoky flavor, they’ll still be wonderfully crispy and tender. Simply bake them at a consistent 400°F (200°C) for approximately 1 hour. There’s no need for the two-stage temperature approach used in smoking; a steady high heat will ensure a beautifully crisp exterior.
Why Avoid Grilling (Charcoal or Gas)
I generally do not recommend making hasselback potatoes directly on a charcoal or gas grill. The primary reason is that direct flame exposure can easily burn the potatoes, especially the thin, fanned-out edges, before the interior has a chance to cook through. Grills also present a higher risk of grease flare-ups, particularly when cooking bacon or melting cheese directly over flames. For the best results and safest cooking, it’s best to stick to a smoker or an oven, where temperatures are more controlled and indirect heat is prevalent.
Choosing the Best Wood for Smoking Potatoes
When it comes to smoking potatoes, you have a variety of excellent wood options, and since it’s a relatively quick smoke, you don’t need to worry about overpowering the potatoes with strong flavors. In fact, bold woods can work wonderfully here! Mesquite is an excellent choice; its strong, earthy smoke perfectly complements the hearty potato and rich toppings.
Hickory wood is another classic choice that delivers a robust, bacon-like flavor, which is a perfect match for this recipe. Alternatively, fruit woods like cherry or apple offer a milder, sweeter smoke that’s equally delicious and creates a beautiful mahogany color on the potatoes. Feel free to grab your favorite wood, or experiment with a blend, and get your smoker fired up!
The Step-by-Step Process for Smoked Hasselback Potatoes
Once your potatoes are prepped, the smoking process is straightforward, following a two-stage temperature approach to ensure both deep smoky flavor and a crispy finish.
First, grab a baking tray or cookie sheet. Place your washed and meticulously sliced potatoes on the tray. Using a pastry brush, generously brush on melted butter (or olive oil for a lighter option), about 1-2 tablespoons worth, making sure the butter seeps into the slits. This initial fat layer is key for crisping. If you’re using larger gold or russet potatoes, you have the option to place them directly on the smoker rack, allowing for even more smoke exposure.
Pre-heat your smoker to 225°F (107°C). Once it reaches temperature, place the potatoes inside and smoke them for approximately 1 hour. This initial low-temperature smoke is crucial for imparting that rich, smoky flavor without overcooking the potatoes too quickly. After this hour, leave the potatoes in the smoker and increase the smoker temperature to 400°F (200°C). Brush more melted butter over the potatoes – this second application helps achieve that desirable crispy exterior. Continue to cook for another 45-60 minutes, or until the potatoes are tender inside and beautifully crisp on the outside.
Perfectly Cooking the Bacon for Your Topping
Once your smoker hits the 400°F mark, it’s the perfect time to get that bacon smoking. This crispy bacon will be the final crowning glory for your hasselback potatoes. You can add your bacon to a cast iron pan and place it directly on the smoker’s grill grate, or if you prefer, lay it directly on the grate itself. Smoke until it’s wonderfully crisp, typically about 10-15 minutes.
I personally favor thick-cut Wright’s bacon for its robust flavor and satisfying chewiness, but any quality bacon will work beautifully. Make sure to flip the bacon as needed to ensure even cooking and crispiness. It’s also vital to keep a close eye on your smoker during this stage. If your smoker’s drip pan doesn’t have a sufficient angle to divert grease efficiently to a grease bucket, you could experience a flare-up. Using a cast iron pan is highly recommended here, as it effectively contains the bacon grease and helps prevent any potential grease fires, ensuring a safer and cleaner cooking process.
Finishing Touches: Toppings and Serving Suggestions
Once your bacon is cooked to perfection, remove it from the smoker and allow it to cool slightly on a paper towel-lined plate. Once cooled, crumble it into small, inviting pieces and set aside. This will be one of the star toppings.
For the cheesy finish, approximately 2-3 minutes before your potatoes are fully cooked and ready to come off the smoker, generously top each potato with your chosen shredded cheese. Close the smoker lid and allow the residual heat to perfectly melt the cheese, creating a gooey, irresistible layer over the crispy potato slits. The timing is important here to ensure the cheese is melted and bubbly but not burnt.
Carefully remove the smoked hasselback potatoes from the smoker and arrange them on a serving platter. Now for the final garnish! Sprinkle the crumbled crispy bacon and freshly chopped green onions (or chives for a milder flavor) over the top. I particularly love using fresh herbs like green onions or chives because they add a burst of fresh flavor and vibrant color that beautifully contrasts with the richness of the cheese and bacon.
These smoked hasselback potatoes are not only great looking but also absolutely great tasting! With a delightful crispy exterior and a tender, fluffy interior, each bite is a symphony of textures and flavors. They are a truly fantastic side dish that pairs wonderfully with a wide array of proteins, from beef to chicken. Explore other smoked meat recipes on my site to create a complete, memorable feast for your family and friends!
Frequently Asked Questions About Smoked Hasselback Potatoes
For the best results, Yukon Gold and Russet potatoes are highly recommended. Yukon Golds offer a rich, buttery flavor and creamy texture, while Russets provide a wonderfully fluffy interior, both contrasting perfectly with the crispy exterior achieved through the hasselback technique.
The hasselback technique involves making numerous thin slices almost all the way through a potato, without cutting through the bottom. These slices run across the width of the potato. This method allows the potato to fan out during cooking, creating a crispy outer layer and numerous pockets to absorb butter, seasonings, and toppings like cheese, bacon, and green onions before serving.
For smoked hasselback potatoes, the best approach is a two-stage cooking process. Start by smoking them on a lower temperature, around 225°F (107°C), for 1 hour to infuse them with a deep smoke flavor. Then, increase the smoker temperature to 400°F (200°C) and continue cooking for another 45-60 minutes to achieve a beautifully crispy exterior. If you are using an oven, simply bake them at a consistent 400°F (200°C) for about 1 hour – no need for the initial low-temperature phase.
Pro Tips for Perfect Smoked Hasselback Potatoes
Here are some additional insights to help you achieve absolute perfection with your smoked hasselback potatoes:
- Elevate with Blue Cheese: For those who love a bold and distinct flavor, swapping out mild cheddar for blue cheese will deliver a more intense and sophisticated finish. Its pungent notes pair wonderfully with the smoky potatoes and crispy bacon.
- Explore More Toppings: While bacon and green onions are classic, don’t limit yourself! Consider offering a variety of additional toppings such as cool sour cream, tangy salsa, or hearty chili to create a loaded hasselback potato experience. These options add extra layers of flavor and texture.
- Prevent Flare-Ups with Cast Iron: When cooking bacon on the smoker, always consider using a cast iron skillet or pan. This helps contain the rendered grease, significantly reducing the risk of a grease fire flare-up, especially at higher temperatures. It also makes cleanup easier!
- Chopstick Slicing Trick: To ensure you don’t accidentally cut all the way through your potatoes, place a chopstick or small wooden spoon on either side of the potato while making your slits. The knife blade will rest against these guides, preventing you from slicing too deep and keeping the potato intact.
Smoked Hasselback Potatoes
Pin Recipe
Ingredients
- 1.5 lb petite gold potatoes
- ¼ cup butter (melted)
- 1 teaspoon rosemary (dried)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ¼ teaspoon garlic powder
Toppings
- ½ cup cheddar cheese (shredded)
- ¼ lb bacon
- ¼ cup green onions (chopped)
Equipment
Instructions
- Rinse potatoes with fresh water to remove any dirt. Pat them dry and arrange them on a baking sheet.
- Carefully slice width-wise across each potato every ⅛ inch. Ensure you stop ¼ to ½ inch from the bottom to keep the potato intact. Season generously with salt and pepper.
- Melt butter in a small pan or microwave, then stir in the dried rosemary. Brush this aromatic butter mixture liberally onto the sliced potatoes until they are well coated. Reserve any remaining butter for later.
- Pre-heat your smoker to 225°F (107°C) and place the baking sheet with potatoes inside. Smoke for 1 hour to infuse flavor. After 1 hour, increase the smoker temperature to 400°F (200°C), keeping the potatoes in, and continue cooking for another 45-60 minutes, or until tender and crisp.
- Once the smoker reaches 400°F (200°C), place the bacon in the smoker. You can either lay it directly on the smoker rack or, for safety, in a cast iron pan. Cook for 10-15 minutes until it’s perfectly crispy. Remove the bacon and set it aside to cool, then crumble it into small pieces.
- Approximately 2-3 minutes before the potatoes are finished cooking, sprinkle your preferred shredded cheese over the top of each potato. Close the smoker lid to allow the cheese to melt into a gooey, delicious layer.
- Carefully remove the potatoes from the smoker and plate them. Garnish generously with the crumbled bacon and chopped green onions. Serve immediately and enjoy!
Pro Tips
- Use blue cheese for a more intense finished flavor.
- Sour cream, salsa, and chili are great additional toppings.
- Cook bacon in a cast iron pan on the smoker to prevent a possible fire flare up.