Looking for a side dish that is as exciting as the main course? These Tabooty garlic Hassel Potatoes Crispy on the outside, tender on the inside, and packed with sticky cheese and buttery garlic flavor. This fun twist on classic baked potatoes is super easy to prepare and super kid friendly – perfect for a special dinner or any night you want to bring a little wow table!
Why Family Loves This Cheesy Garlic Hasberabad Potato Recipe
Family loves this recipe because it turns humble potatoes into some special effort. Thin slices create irresistible crisp edges, while melted cheese and garlic butter add a comfortable flavor to enjoy for kids and adults.
- Kid-approved cheesy flavor
- Crispy on the outside and soft on the inside
- Perfect for holiday or weekend dinner
- Easy to customize or prepare
The ingredients you need to make tacky garlic Hasberabad potatoes:
- Russian potatoes (Yukon gold if you want a creamy texture)
- Butter (or olive oil)
- garlic
- Garlic Salt
- Cheddar or Monterey Jack cheese
- Parmesan cheese
- Fresh rosemary
- bacon
- Salt and pepper
Preparation tips:
- Thin, even sliced: Use a Mandor wire slicer or sharp knife to get even potato chips – about ⅛ inches thick for perfect crisp edges.
- Soak your slices: Soak the potatoes in cold water for 20-30 minutes to remove excess starch – this helps them to be beautifully crisp in the oven.
- A layer of love: Place potatoes on a greased baking sheet and brush each layer with garlic butter for maximum flavor.
- Cover and find: First bake in foil to soften the potatoes, then expose to a crispy top and melt the cheese.
Tips and suggestions for these cheesy garlic Hasberabad potatoes:
Healthier twists and turns:
- Change the butter to olive or avocado oil.
- Use partial SKIM mozzarella to reduce fat.
- Add steamed broccoli or spinach between the gaps in the vegetable bonus.
- Replace sour cream with regular Greek yogurt to increase protein.
- Use sweet potatoes to add fiber and nutrition.
Helpful tips:
Preparation tips: Use wooden skewers or chopsticks to avoid sliced potatoes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for optimal texture.
in advance: Slice potatoes in thin slices up to 1 day in advance. Slap dry before baking.
Cooking with the kids:
- Let the kids sprinkle cheese for fun hands-on help.
- Serve with fun dips like Greek yogurt ranch or tomato sauce.
- Cut the potatoes into thinner textures for a crisper texture (kids love to crunch!).
- Use mini potatoes for personal size servings.
More delicious potato recipes to try:
Are you ready to make tacky garlic Hasberabad potatoes?
With this irresistible cheesy and crisp potato side, add some excitement to your next dinner! Whether it’s a comfortable family dining or a holiday table, these Haselba potatoes bring comfort, fun and flavor to every bite.
Tabooty garlic Hasberabad potatoes
These cheesy garlic buttered Hasel potatoes are crispy on the outside and tender on the inside and come with a gooey cheese and buttery garlic flavor. This fun twist on classic baked potatoes is easy to prepare and super kid friendly!
Serve: 1
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Preheat the oven to 400 degrees. Arrange the baking sheets in foil or parchment.
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Place each potato next to a wooden spoon on the cutting board to prevent it from being sliced. Cut thinly with a sharp knife (about 1/8 inch), crossing the potatoes, about 1/4 inch from the bottom.
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In a small bowl, stir together butter, garlic, garlic salt, salt and pepper.
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Place the potatoes on the prepared baking sheet. Brush garlic butter generously over each potato to make sure it seeps in between all slices. Keep a little butter for later.
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Bake for 45 minutes, or until the potatoes turn golden and soften inside.
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Remove the potatoes from the oven and carefully stuff the chopped cheese into the gaps in each potato. Sprinkle the top of the potatoes with grated Parmesan cheese and crumbled bacon, and if needed, drizzle with reserved garlic butter.
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Return to the oven and bake for another 10 minutes, or until the cheese melts and bubbles.
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If desired, garnish with chopped rosemary with sour cream and sliced green onions. enjoy!
