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Mini Parmesan Truffle Hasselback Potatoes

These potatoes are stuffed with delicious Parmesan and drizzled with Truffle oil. Yummy!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side dish or appetizer
Cuisine: Potatoes
Servings: 6 servings
Calories: 177kcal
Author: Lisa Grant


  • 12 mini potatoes
  • 2 Tablespoons salted butter
  • ½ cup grated Parmesan cheese plus extra for garnish
  • 1 to 2 Tablespoons Truffle oil
  • 1 Tablespoon dried parsley
  • salt and pepper to taste


  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Place each potato on a cutting board and cut slits in the potato about ⅛ inch apart. Be careful not to cut all the way through or use chopsticks on each side of potato and cut only down to the chopstick.
  • In a large microwaveable bowl, melt butter and toss with the potatoes. Cover the bowl with a paper towel and microwave for 3 to 4 minutes or until potatoes are tender.
  • Place potatoes on baking sheet, fan the potatoes and sprinkle Parmesan cheese on them, making sure to get lots of cheese in the crevices.
  • Bake in the oven for about 25 minutes or until potatoes are crispy and golden.
  • Take the potatoes out of the oven and drizzle with Truffle oil. Sprinkle with more Parmesan cheese and parsley.
  • Season with salt and pepper to taste.


Calories: 177kcal | Carbohydrates: 20g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 169mg | Potassium: 492mg | Fiber: 3g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 1mg