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!
- 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
Preheat oven to 400 °F and lightly grease a 9″ x 13″ pan or sheet pan.
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.
Place in prepared pan and drizzle with canola oil. Sprinkle with salt and garlic powder and toss gently to coat.
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.
Top with cheese and broil for two minutes or until melted. Serve.