Hasselback potatoes go all the way back to the 1700s when they were first created at the Hasselbacken Restaurant in Hasselback, Sweden - a restaurant that's still there today! While the potatoes are kept whole for this dish, the tops are thinly sliced, almost all the way down to the bottom, but not quite through. As they cook, those slices puff up and separate, which is also how these potatoes got their other name - accordion potatoes.
Once the potatoes are sliced, they are then traditionally stuffed with garlic, herbs, and red pepper flakes; and I generously brushed mine with butter instead of olive. When finished cooking, the slices are crispy and brown on the outside, but soft and fluffy on the inside. For loaded Hasselback potatoes, try stuffing them with cheese, bacon, and green onions before placing them in the slow cooker!