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Close-up of a Hasselback potato topped with melted cheese, bacon jam, and sliced green onions in a cast iron skillet.
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Hasselback Potatoes with Bourbon Bacon Jam

The potato that outshines whatever you made it a side dish for. Crispy fanned ridges stuffed with sweet-smoky bourbon bacon jam and bubbling Gorgonzola — one pan, one hour, standing ovation required.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings (1 potato per serving)
Calories: 423kcal
Author: Kita Roberts

Equipment

  • Cast-iron skillet or baking dish
  • Two wooden spoon handles or chopsticks (for guard-rail slicing)
  • Chef's knife
  • Pastry brush and spoon

Ingredients

For the Potatoes:

  • 6 large Russet potatoes
  • 4 tablespoons unsalted butter melted
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper

For the Topping:

  • 1/2 cup bourbon bacon jam homemade or store-bought
  • 4 oz Gorgonzola or blue cheese crumbled
  • 2 tablespoons fresh chives finely chopped

Instructions

Prep

  • Preheat oven to 400°F. Scrub potatoes and pat completely dry. Set up guard-rail cuts using two wooden spoon handles placed along each side of the potato; slice each potato in 1/8-inch intervals across the top without cutting through the base.
    A potato with shallow, evenly spaced cuts is being sliced with a large knife on a wooden cutting board.

Season and Baste

  • Arrange potatoes in a cast-iron skillet or baking dish. Whisk together melted butter and olive oil. Brush generously over potatoes, working the baste down into the slices. Season well with kosher salt and cracked black pepper.
    A red silicone brush applies a butter and oil mixture to sliced potatoes in a black cast iron pan.

First Bake

  • Bake 25 minutes until slices begin to separate and peel back.

Mid-Bake Baste

  • Pull pan from oven. Spoon the hot butter-oil drippings from the bottom of the pan over each potato, working it into the opening slices. Return to oven for 20 to 25 minutes until edges are deeply golden and crispy and a knife slides cleanly into the thickest part.

Stuff and Finish

  • Remove from oven. Spoon bacon jam between the slices — it's fine if it spills over. Scatter blue cheese crumbles over the top.
    Three Hasselback potatoes with bacon jam and crumbled cheese on top, cooked in a black cast iron skillet placed on a wooden board.
  • Return to oven for 10 to 15 minutes until cheese is bubbling and jam is hot and glossy. Watch closely — the sugars in the jam will scorch.

Serve

  • Garnish with fresh chives and serve immediately.
    Three Hasselback potatoes topped with bacon jam, melted cheese and chopped green onions in a cast iron skillet, with a bowl of sliced green onions nearby.

Notes

  • Cheese swap: Aged sharp cheddar or Gruyere if Gorgonzola is too assertive.
  • Make-ahead: Complete the first 25-minute bake, refrigerate up to 24 hours, then bring to room temperature and add 5 minutes to the second bake before topping with jam and cheese.
  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 350°F oven or air fryer for 5 to 8 minutes. Do not microwave. Freezing not recommended — potato texture degrades on thaw. 

Nutrition

Serving: 1g | Calories: 423kcal | Carbohydrates: 59g | Protein: 9g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 626mg | Potassium: 966mg | Fiber: 3g | Sugar: 15g | Vitamin A: 424IU | Vitamin C: 15mg | Calcium: 137mg | Iron: 2mg