Hasselback Potato and Bacon Bake
These easy, cheesy potatoes are far lighter in calories than you’d expect. Baked to perfection in a creamy, garlic sauce, we’ve sliced them ‘hasselback’ style to make sure they soak up the flavours without losing their gorgeous crispiness. Complete with a sprinkling of smoked bacon pieces, grated Cheddar and crunchy spring onions, this is the kind of slimming-friendly side dish dreams are made of!
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NutritionPer Serving
- Calories153
- Carbs15g
- Protein10g
- Fat5.4g
- Saturates3.1g
- Sugars1.5g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Fluffy, crispy and cheesy, the spuds in our Hasselback Potato and Bacon Bake truly have it all. A rich, creamy way to take meat, fish or your favourite vegetarian alternatives to the next level, it’s sure to be the whole family’s new-favourite side dish.
If you’ve tried our gorgeous Chipotle Hasselback Potatoes before, you’ll be familiar with the hasselback method. It involves carefully slicing your potatoes part of the way through, so that they’ll soak up flavours like a dream while still holding their shape.
Simmer them in a garlicky blend of chicken stock and reduced-fat cream cheese, until they’re baked to crispy perfection. You’d never guess our luxuriously-silky sauce was made without a pot of cream involved!
To ramp up the flavours even more, we’ve sprinkled over lean, smoked bacon medallion pieces and a melty topping of grated, reduced-fat Cheddar cheese. How can you say no to that?
What diets is this Hasselback Potato and Bacon Bake suitable for?
This Hasselback Potato and Bacon Bake recipe is suitable for gluten-free diets.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Hasselback Potato and Bacon Bake?
We’ve used simple, easy-to-find ingredients to prepare this recipe, so you shouldn’t need to buy anything special.
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We used an 18 x 27cm ovenproof dish to prepare our bake.
A heatproof jug comes in really handy for mixing the cheesy sauce.
How many calories are in this Hasselback Potato and Bacon Bake?
There are 153 calories per portion in this Hasselback Potato and Bacon Bake, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Hasselback Potato and Bacon Bake is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Preheat the oven to 180°C and grease an 18 x 27cm ovenproof dish with a little low-calorie cooking spray.
Step 2
Place the potato halves on a chopping board, flat-side down. Make narrow, evenly-spaced cuts across the width of each potato half, working from one end of the potato to the other end. Cut as far into the potato halves as you can, but don’t cut right through.
Step 3
Place the potato halves flat-side down in the greased ovenproof dish.
Step 4
In a heatproof jug, mix the boiling water and stock cube until dissolved, then add the cream cheese, garlic, and season well with freshly-ground black pepper. Stir until the cream cheese has completely dissolved, and the mixture is smooth.
Step 5
Pour the cream and stock mixture over the potatoes in the dish. They should be almost submerged, with just a little of their tops visible.
Step 6
Sprinkle over half of the Cheddar, half of the bacon and two of the sliced spring onions. Place in the preheated oven, uncovered, for 40 minutes – until the potatoes are just tender.
Step 7
Remove from the oven and sprinkle with the remaining Cheddar and bacon. Return to the oven and continue to cook, uncovered, for a further 30 minutes, until the potatoes are soft inside and the top is bubbling and golden.
Step 8
Sprinkle the top with the remaining sliced spring onion, and serve alongside other sides and a main dish of your choice.
What could I serve with this Hasselback Potato and Bacon Bake?
Our Hasselback Potato and Bacon Bake is delicious served with meat or fish. Why not try them with a Sunday roast?
How do you know when Hasselback Potato and Bacon Bake is cooked?
You should cook Hasselback Potato and Bacon Bake until the potatoes are soft inside, and the cheesy sauce is bubbling and golden. This will take around 50 minutes.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Hasselback Potato and Bacon Bake in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Hasselback Potato and Bacon Bake in the fridge for approximately 1-2 days.
Can I freeze Hasselback Potato and Bacon Bake?
Yes, you can! This recipe can be frozen, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Hasselback Potato and Bacon Bake?
To reheat from chilled, place your leftovers in a microwave-proof container, with a loose-fitting lid, and heat for 4-7 minutes until piping hot. Stir halfway through cooking.
If you’re reheating frozen portions, allow time to thoroughly defrost overnight first. Heat in a microwave-proof container, covered, for 3-5 minutes. Stir halfway through, and then cook for a further 5-7 minutes, until heated through.
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Hasselback Potato and Bacon Bake
Topped with bacon pieces and baked until crisp in a garlicky, cream cheese sauce, this potato side dish is a slimming-friendly dream!
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Prep Time
10 MINS
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Cook Time
1 HR 10
- KCals 153
- Carbs 15G
Instructions
- Preheat the oven to 180°C, and grease an 18 x 27cm ovenproof dish with a little low-calorie cooking spray.
- Place the potato halves on a chopping board, flat-side down.Make narrow, evenly-spaced cuts across the width of each potato half, working from one end of the potato to the other end. Cut as far into the potato halves as you can, but don't cut right through.
- Place the potato halves flat-side down in the greased ovenproof dish.
- In a heatproof jug, mix the boiling water and stock cube until dissolved, then add the cream cheese, garlic, and season well with freshly-ground black pepper. Stir until the cream cheese has completely dissolved, and the mixture is smooth.
- Pour the cream and stock mixture over the potatoes in the dish. They should be almost submerged, with just a little of their tops visible.
- Sprinkle over half of the Cheddar, half of the bacon and two of the sliced spring onions. Place in the preheated oven, uncovered, for 40 minutes – until the potatoes are just tender.
- Remove from the oven and sprinkle with the remaining Cheddar and bacon. Return to the oven and continue to cook, uncovered, for a further 30 minutes, until the potatoes are soft inside and the top is bubbling and golden.
- Sprinkle the top with the remaining sliced spring onion, and serve alongside other sides and a main dish of your choice.
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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6 comments
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SharonMonday 15th May 2023
Can someone tell me which book this recipe is in please?
I have 4 of the books.
SharonTuesday 16th May 2023
Hi Sharon, this recipe doesn’t appear in any of our books and is currently exclusive to our website.
JanWednesday 10th May 2023
When you change the servings the liquid still says 400mls should this be reduced also?
SharonFriday 19th May 2023
Hi Jan, thanks for noticing that the quantity of water wasn’t updating in our Hasselback Potato and Bacon Bake recipe. The website has now been updated to allow the amount of water to adjust too. Bear in mind, if you make a smaller amount, you’ll need a smaller oven proof dish too so that the potatoes are still mostly submerged in the sauce. Enjoy the recipe!
TrishTuesday 25th April 2023
To make it easier to cut potatoes put them on a wooden spoon before slicing.
SharonTuesday 9th May 2023
Hi Trish, thanks for sharing this useful tip! Hope you enjoyed the recipe.
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