The Ultimate Game Day Appetizer
Football season is here, which means it is time for the best easy appetizer recipes. These Mini Loaded Hasselback Potatoes are crispy, cheesy, and perfect for game day, parties, or any gathering where you need a crowd-pleasing snack. Hasselback potatoes are sliced into thin layers that crisp up beautifully while staying tender in the middle. When you load them with toppings like cheddar cheese, bacon, sour cream, and chives, they become the ultimate football appetizer that everyone will love.
To make mini hasselback potatoes, start by slicing each potato into thin slits without cutting all the way through. Toss the potatoes with olive oil, salt, garlic powder, and onion powder for an extra boost of flavor before baking until golden and crispy. Once baked, stuff the slits with melty cheddar cheese and top with bacon, sour cream, chives, or any toppings you enjoy. This method gives you the perfect bite-sized version of a loaded baked potato that is fun to eat and easy to prepare.
One of my favorite hosting ideas is to create a Mini Potato Bar for game day. Bake a tray of these hasselback potatoes and set out toppings like cheese, bacon, jalapeños, salsa, and ranch so guests can customize their own. It is interactive, simple, and makes your appetizer spread stand out. You loved my Mini Baked Potato Recipe, so I know these will be a hit too.
If you give this potato recipe a try, post a pic and tag @colbytroy on Instagram so I can see your beautiful creations!
Ingredients
Small Yukon Gold Potatoes: Approx. 2 inches in size; these small potatoes will bake to be soft on the inside and crispy on the outside.
Olive Oil: This is essential to allow the spices to ‘stick’ to the potatoes as well as getting the skin crispy while the potatoes are roasting in the oven.
Salt: If you choose not to include the garlic powder and onion powder (which I highly recommend!), STILL use salt on these potatoes. It will bring out the flavor and add a little texture to the skin.
Sour Cream: The classic topping for baked potatoes. Not only does it add flavor but it is the foundation for more toppings!
Fresh Chives: Sprinkle on top for a pop of color and a touch of onion flavor.
Bacon Bits: Sprinkle on top for extra flavor (optional)
Step By Step Instructions
Follow these step-by-step instructions, then scroll down to the recipe card for a full ingredients list and method
How to make Mini Loaded Hasselback Potatoes
Preheat oven to 400℉. Line a large baking sheet with a silicone baking mat or parchment paper.
Add potatoes to a bowl and drizzle with olive oil. Toss to coat potatoes with olive oil before sprinkling salt, onion powder and garlic powder. Toss again.
Evenly spread potatoes on a baking sheet. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down. Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted.
Let cool for 10 minutes before topping with sour cream, bacon and chives.
Can I make baby baked potatoes in the air fryer? Yes! Heat the air fryer to 350F, toss the potatoes in a little oil and spices and then air fry them until soft inside. The time will depend on the size of your potatoes.
How to store your Potatoes
Storing: Potatoes can be stored in the fridge in an airtight container for up to 3 days. With this, it’s best if you don’t cut and fill them all with sour cream at once. The sour cream will prevent you from being able to heat them up properly.
Freezing: Freezing is not recommended as freezing potatoes changes the starch structure in the vegetable.
Tools & Supplies for Making Mini Loaded Hasselback Potatoes:
More recipes to make this football season
Mini Loaded Hasselback Potatoes
Ingredients
- 5 small Yukon gold potatoes approx. 2 inch in size
- Olive Oil
- 1 tsp Salt
- 1 tsp Garlic Powder
- 1 tsp Onion Power
- Cheddar Cheese slices
- 1/2 cup Sour Cream
- Bacon Bits to garnish
- Chives to garnish
Instructions
- Preheat oven to 400℉. Line a large baking sheet with a silicone baking mat or parchment paper.
- Add potatoes to a bowl and drizzle with olive oil. Toss to coat potatoes with olive oil before sprinkling salt, onion powder and garlic powder. Toss again.
- Evenly spread potatoes on a baking sheet. Using a sharp knife, make several cuts through each potato, avoiding cutting all the way down.
- Bake for 30 minutes, until potatoes are tender. Place cheese squares in between a few of the cuts on each potato. Return to oven for 5-10 additional minutes, until cheese has melted.
- Let cool for 10 minutes before topping with sour cream, bacon and chives.
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