Brazilian recipe
Easy Homemade Hasselback Potatoes
A simple and delicious way to upgrade your spuds! These hasselback-style potatoes are packed with a creamy filling and crispy bacon—perfect for a fuss-free snack or tasty side dish.
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Ingredients
20 medium potatoes
2 and 1/2 cups spreadable cheese (like plain cream cheese or a smooth white cheese)
1 packet creamy processed cheese (typically used as a spread)
3 packets bacon, diced or finely sliced
Fresh parsley, chopped to taste
Olive oil, for greasing
2 and 1/2 cups spreadable cheese (like plain cream cheese or a smooth white cheese)
1 packet creamy processed cheese (typically used as a spread)
3 packets bacon, diced or finely sliced
Fresh parsley, chopped to taste
Olive oil, for greasing
Where to find ingredients
Potatoes are standard in every local grocery store like Woolworths, Pick n Pay, or Checkers. For spreadable cheese, look for plain cream cheese or medium-fat spreadable options in the dairy aisle; for the creamier, firmer style filling, a standard block-style processed cheese or a tub of premium spreadable white cheese works well. You will find bacon in the meat section, often sold in strips or diced packs. Fresh parsley is available in the fresh produce section, usually in bunches or punnets. If you can't find a specific 'Catupiry' equivalent, a high-quality smooth cream cheese mixed with a little extra grated mature cheddar or a mild feta will give you the right texture and flavour profile.
Preparation method
- Boil the medium potatoes unpeeled until tender but still firm
- Drain the potatoes and allow them to cool slightly
- Slice the cooked potatoes into thick discs without cutting all the way through, accordion-style
- Grease a roasting tray with olive oil
- Arrange the potatoes on the roasting tray
- In a mixing bowl, combine the cottage cheese, cream cheese, and bacon bits
- Stuff the potato slices with the cheese and bacon mixture
- Sprinkle chopped parsley over the top
- Cover the roasting tray with aluminium foil
- Bake in a preheated oven at 180°C for about 20-25 minutes, or until the filling is piping hot and bubbly
- Serve hot
Observations
Hasselback-style potatoes are a crowd-pleaser, known for their irresistible combination of crispy edges and a soft, fluffy centre. They’re a versatile staple in many homes, whether you’re putting together a quick snack or need a reliable, flavour-packed side for a main meal.
This recipe uses medium-sized potatoes, parboiled to perfection and then stuffed with a rich, creamy blend of spreadable cheese and bacon, finished off with a scattering of fresh parsley. It’s real comfort food that hits the spot every time.
This recipe uses medium-sized potatoes, parboiled to perfection and then stuffed with a rich, creamy blend of spreadable cheese and bacon, finished off with a scattering of fresh parsley. It’s real comfort food that hits the spot every time.
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