Ham and Cheddar Hasselback Potato Recipe

A Potato with a Secret

Let me tell you about Hasselback potatoes. They look fancy, don’t they? All those thin slices. But they have a secret. They are very easy to make. The trick is not to cut all the way through. I use two chopsticks as my guide. Place them on each side of the potato. Your knife will stop at the chopsticks. It works every time. I still laugh at that simple trick.

Why does this matter? It turns a plain potato into something special. Everyone will think you worked for hours. But it’s just a little clever thinking. Do you have a simple kitchen trick that makes you feel like a genius? I’d love to hear it.

The Heart of the Matter

Now for the fun part. We get to stuff the potato. We use ham and sharp cheddar cheese. Tuck a piece into each slice. It’s like the potato is giving little hugs to the filling. You can do just cheese, or just ham. Or be bold and use both. I always use both. More is more, I say.

Fun fact: The name “Hasselback” comes from a restaurant in Sweden. It was called Hasselbacken. They made the first potato like this. Now we all can. Isn’t that nice?

The Magic Sauce

This sauce is everything. Butter, mustard, a little brown sugar. Some Worcestershire sauce too. Whisk it all together. Doesn’t that smell amazing? It’s sweet, salty, and tangy all at once. You brush it all over the stuffed potato. This is what makes the outside crispy and golden.

Why does this matter? A good sauce brings all the flavors together. It’s the glue for our meal. It turns separate ingredients into one happy dish. What’s your favorite sauce to make at home? Is it a gravy or something else?

My Kitchen Story

I first made these for my grandson. He said they looked like a potato porcupine. He loved pulling the cheesy slices apart. Now, he asks for “porcupine potatoes” every visit. It makes my heart so full. Food is more than eating. It’s about making memories together.

That’s why I love recipes like this. They are simple enough for a busy night. But they feel like a celebration. They make an ordinary Tuesday feel special. Do you have a dish that makes a weeknight feel like a party?

Time to Bake & Share

Into the hot oven they go. Just ten minutes. Watch for the cheese to melt and bubble. The edges will get crispy. The smell will fill your kitchen. Finally, sprinkle on fresh chopped chives. That green color makes it so pretty.

Then, you share. That’s the best part. So tell me, who will you make these for first? Will it be family, or maybe a friend who needs a smile? I think they’ll be very impressed.

Ingredients:

Ingredient	Amount	Notes
russet potatoes	4 large
Hillshire Farm Premium Carved Slow Roasted Seasoned Ham	1 container
sharp cheddar cheese	6-8 slices
butter, melted	½ cup	For the sauce
Dijon mustard	1 tablespoon	For the sauce
Worcestershire sauce	1 tablespoon	For the sauce
brown sugar	1 ½ tablespoons	For the sauce
onion powder	½ teaspoon	For the sauce
garlic powder	½ teaspoon	For the sauce
salt	¼ teaspoon	For the sauce
fresh cracked pepper	to taste	For the sauce
fresh chopped chives	for garnish

My Cheesy, Ham-Stuffed Potato Fans

Hello, my dear! Come sit. Let’s make something fun. These potatoes look fancy. But they are so easy. I call them my “kitchen magic trick.” You slice a potato almost all the way through. It fans out like a little accordion. Then we tuck ham and cheese into every slice. Doesn’t that sound wonderful? The sauce makes everything sweet and salty. My grandson calls them “potato porcupines.” I still laugh at that.

You will need four big russet potatoes. Wash them well. Dry them with a towel. Grab your chopsticks. They are the secret! Place one on each side of the potato. They stop your knife from cutting all the way through. (My hard-learned tip: use the wooden kind. They are the perfect height!). Now make thin slices across the potato. You will make a lovely little fan.

Step 1: Wash and dry your potatoes. Cut a small slice off each end. This gives you a flat base. Now grab those chopsticks. Place a potato between them. Slice down until your knife hits the chopsticks. Do this all along the potato. See? It’s already fanning out!

Step 2: Microwave the potatoes for 15-20 minutes. This softens them up. They should be fork-tender. If your potatoes were in the fridge, like mine often are, go for 20 minutes. Room-temperature ones need less time. This step saves us an hour of baking. It’s my favorite shortcut.

Step 3: While they cook, make your fillings. Cut the cheese slices into small squares. Cut the ham pieces to a similar size. I use Hillshire Farm ham. It’s so flavorful. Now, make the sauce. Whisk melted butter with mustard, Worcestershire, and brown sugar. Add the onion and garlic powder. Doesn’t that smell amazing? It’s the glue that holds the flavor together.

Step 4: The potatoes are soft. Carefully place them on a baking sheet. Now for the fun part! Tuck a piece of cheese into a slice. In the next slice, tuck a piece of ham. You can alternate all the way down. Or be wild and use both in every slice! Cheese first, or ham first? Share below!

Step 5: Brush that lovely sauce all over each potato. Get it in between the slices. This will make them crispy and golden. Bake at 450°F for just 10 minutes. The cheese will melt. The edges will crisp. Take them out and sprinkle with fresh chives. Oh, what a beautiful sight.

Cook Time: 30-35 minutes
Total Time: About 50 minutes
Yield: 4 generous servings
Category: Dinner, Side Dish

Three Tasty Twists to Try

This recipe is like a blank canvas. You can paint it with so many flavors. Here are my favorite ideas. They are all so simple. Change just one thing for a whole new meal.

The Pizza Lover: Use pepperoni and mozzarella cheese. Add a little Italian seasoning to the butter sauce.

The Garden Patch: Skip the ham. Use very thin slices of zucchini and sun-dried tomatoes. It’s wonderfully hearty.

The BBQ Fan: Use pulled chicken or pork. Mix BBQ sauce into the butter. Top with cheddar and green onions.

Which one would you try first? Comment below! I am leaning toward the pizza one myself.

Serving Them Up Right

These potatoes are a full meal. But I love to add a little something green. A simple salad with a tangy vinaigrette is perfect. It cuts through the richness. Some roasted broccoli or crisp green beans also work beautifully. For garnish, those chives are key. They add a fresh, oniony pop.

What to drink? For the grown-ups, a cold cider or a light lager is lovely. It sips so nicely with the salty ham. For everyone, I love sparkling apple juice. It feels fancy and sweet. Which would you choose tonight? I think I’ll have the sparkling juice. It feels like a celebration.

Keeping Your Hasselback Potatoes Happy

These potatoes are best fresh from the oven. But leftovers happen. Let them cool completely first. Then store them in the fridge for up to three days. I use a tight-lidded container. This keeps the cheese from drying out.

You can freeze them too. Wrap each potato tightly in foil. They will keep for a month. My first time, I forgot the foil. The potatoes got freezer burn. It was a sad lesson.

Reheating is simple. For the fridge, use your oven at 350 degrees. Bake for 15 minutes. For frozen, bake from frozen for 30 minutes. This keeps them crispy. Batch cooking matters for busy nights. A ready-made meal is a gift to your future self. Have you ever tried storing it this way? Share below!

Fixing Common Hasselback Hiccups

First, slicing through the potato. We have all done it. Use chopsticks on each side as a guide. The knife stops at the chopsticks. I remember when my grandson taught me that trick.

Second, the potato is not tender after microwaving. Microwaves vary in power. If it’s not fork-soft, add two more minutes. This ensures everything bakes evenly later. Getting the texture right matters for that perfect, creamy inside.

Third, the cheese melts out everywhere. Do not overstuff the slices. One small piece per slit is plenty. It will bubble and melt inside. Controlling the cheese builds confidence. Your dish looks as good as it tastes. Which of these problems have you run into before?

Your Hasselback Potato Questions, Answered

Q: Is this recipe gluten-free? A: Yes, it is. Just check your Worcestershire sauce label to be sure.

Q: Can I make it ahead? A: You can slice and microwave the potatoes early. Add fillings and sauce just before baking.

Q: What can I swap for the ham? A: Try cooked bacon or diced chicken. A fun fact: my neighbor uses smoked turkey.

Q: Can I double the recipe? A: Absolutely. Use two baking sheets. Switch their positions in the oven halfway through.

Q: Any optional tips? A: A sprinkle of paprika before baking adds lovely color. Which tip will you try first?

From My Kitchen to Yours

I hope you love making these potatoes. They always make my kitchen smell like home. I would love to see your creations. Sharing food stories connects us all.

Please show me your beautiful, cheesy potatoes. Your photos make my day. Have you tried this recipe? Tag us on Pinterest! I will be looking for you there. Thank you for cooking with me today.

Happy cooking!
—Anna Whitmore.