These Little Cheesy Hasselback Potatoes are a fun side dish or appetizer! They take less time to bake and are more ‘pop-able’ than large potatoes so they’re perfect for kids!

5 mins
32 mins


  • 9″ x 13″ pan or sheet pan


  • 3/4 lb Little Potatoes
  • 1 Tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 cup cheese, shredded


  • Step 1

    Preheat oven to 400 °F and lightly grease a 9″ x 13″ pan or sheet pan.

  • Step 2

    Slice potatoes two-thirds of the way through, making sure not to slice off the sections you are creating (this takes some practice—don’t worry!). You can use a wooden spoon as a guard to help.

  • Step 3

    Place in prepared pan and drizzle with canola oil. Sprinkle with salt and garlic powder and toss gently to coat.

  • Step 4

    Line potatoes up so the openings are at the top, and gently spread slightly apart (as much as possible without breaking them off!). Bake for 30 minutes or until tender.

  • Step 5

    Top with cheese and broil for two minutes or until melted. Serve.