Meet the jacket potato’s prettier and tastier brother – the hasselback potato.

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Isn’t that the prettiest potato you’ve ever seen? OK, OK, I know it’s just a potato and there are many other prettier things in the world, but by potato standards, I think they look good.

Hasselback potatoes v jacket potatoes

The main reason why I prefer these hasselback potatoes is the flavour. Before they’re baked you smother them in a mix of butter and olive oil, which both add a delicious flavour. However, you could do this to a jacket potato. The big thing here is the slits. By cutting slits before baking it allows the butter and olive to permeate the potato and add flavour throughout. The other advantage is that it allows the heat into the middle of the potato more easily, making sure that it’s well cooked all the way through.

I tend to use these as a side dish. However, if you want to add a jacket potato-style filling then this would work brilliantly too.