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Hasselback Potatoes with Greek Yoghurt Dressing

It’s getting dark so early now! Last night it was already dark outside before six o clock, so I apologize for the photo quality. I prefer to take my pictures in daylight

On friday I decided to make Hasselback Potatoes as a side dish. It was a nice dinner for me and my boyfriend before my excrutiating 25 hour weekend shift. Saturday was boring, but Sunday was filled with adrenaline, as there was a big breaking news story about the former prime minister of Denmark. Bah! I’m not gonna bore you with more of that Let’s just get to the food!

I love baked potatoes, but these were made extra delicious (may I even say extravagant?) by adding bacon, cheddar and garlic. It gave such and intense and amazing smell in the apartment, and I was drooling, long before they were done

How good do they look?

I added a bit of greek youghurt mixed with a handful of fresh parsley and a pinch of salt and pepper to give it a taste of freshness. And served it with a steak and green beens. It was so filling, though, that I couldn’t even eat half!

Hasselback Potatoes with Greek Yoghurt Dressing 2013-10-21 21:10:32 Serves 2 Rich and delicious.

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Prep Time
10 min

Cook Time
1 hr 10 min

Total Time
1 hr 20 min

Prep Time
10 min

Cook Time
1 hr 10 min

Total Time
1 hr 20 min

  • 2 baking potatoes
  • 2 tablespoons butter, sliced thinly
  • salt and pepper to taste
  • 2 cloves garlic, thinly sliced
  • 3 strips bacon
  • 1 cup cheddar, shredded

For the dressing

  • 1/2 cup greek yoghurt
  • A handful of chopped parsley
  • Salt and Pepper to taste

Dress with

  • 1/8 cup green onions, sliced


  • Preheat the over to 190 degrees Celsius (375 Fahrenheit)
  • Slice the potatoes very thinly without cutting all the way through.
  • Stuff the butter slices and garlic in between a few of the cuts in the potatoes. Sprinkle salt and pepper over the potatoes.
  • Place the potatoes on a baking sheet and roast in the oven for about one hour until tender in the middle.
  • Meanwhile, cook the bacon. Chop it into small pieces
  • Take the potatoes out of the oven and sprinkle them with cheddar and bacon. Return them to the oven for about 10 minutes, untill the cheese has melted.
  • In a small bowl, mix the greek yoghurt and parsley. Add salt and pepper to taste.