Rainbow Hasselback Potatoes
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Taste the Rainbow Potato

Rainbow Potatoes


Hasselback potatoes (named after the restaurant at the Hasselbacken Hotel in Stockholm, Sweden) are a showstopping cross between thick-cut fries and loaded baked potatoes.  They have the same appeal as pull-apart bread – ripping off pieces is irresistible!  Each piping hot potato piece is crispy on the outside and soft on the inside.

In honor of  St. Patrick’s Day, I made rainbow Hasselback potatoes, filling each potato gap with a colored veggie or cheese.  My family and I had a blast searching the grocery store to find just the right ingredients for each color.  Here’s what we came up with:

Rainbow Potatoes

  • Red: Diced tomato
  • Orange: Diced orange peppers
  • Yellow: Cheddar cheese (We think of cheddar cheese as orange, but if you look at the image above, you’ll see that the cheddar is very yellow when compared to the orange peppers.)
  • Green: Sliced green onions
  • Blue:  Blue cheese (Natural blue foods are hard to come by.  Sure, blue cheese doesn’t look all that blue, but I had to compromise and blue cheese with potato is a winning combination.)
  • Purple:  Red onion (This is another funny one.  Red onions are really purple.)

Although Hasselback potatoes look super fancy, they are not all that hard to prepare.

Rainbow Potatoes


First, cut a small slice off of the potato so that it can lay flat.  Then, it’s time for the slicing.  Here’s the secret:

Disposable Chopstick 100 Pairs in Bags

The secret is cheap chopsticks!  Don’t use nice ones because you are going to scratch them up.

View on Amazon.com

Rainbow Potatoes


Line the chopsticks up like railroad tracks around the potato.  Then, start making high cuts down until you hit the chopsticks.  The chopsticks will keep you from cutting all the way through the potato.  Neat, huh?

Rainbow Potatoes


Put tiny pats of butter between each potato slice, drizzle with oil, sprinkle with kosher salt, and bake.  I never said this was going to be healthy.

Then, you have two choices.  You can bake for a full hour and add the rainbow fun after the potato is all done.  The potato will still be hot enough to melt the cheeses, but the peppers, tomatoes, and onions will be raw.

Rainbow Potatoes


Or, you can remove the potatoes after 45 minutes, add the fillings, and bake with the fillings for the last fifteen minutes.  I think this is the tastier option, but keep in mind that if you do this, the colors will be more muted and the fillings will sink a bit into the potato during cooking:

Rainbow Potatoes


You can’t go wrong either way.  You can even create your own fillings.  How about avocado for green or prosciutto for red?

What to Serve with these Potatoes

They are amazing with steak or hamburgers. But, if you want to try something different, consider serving them with bison chili!

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Rainbow Potatoes
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5 from 1 vote

Rainbow Potato

In honor of  St. Patrick's Day, I made rainbow Hasselback potatoes, filling each potato gap with a colored veggie or cheese.
Course Side Dish
Cuisine American
Keyword cheesey potatoes, Hasselback potatoes, rainbow potatoes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 1 potato
Calories 480kcal
Author Stef


  • 1 small Russet potato washed and dried
  • 1/2 tablespoon butter frozen butter works best but it's not required
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely diced tomatoes
  • 2 tablespoons finely diced orange peppers
  • 2 tablespoons shredded cheddar cheese
  • 2 tablespoons finely sliced green onions
  • 2 tablespoons blue cheese crumbles
  • 2 tablespoons chopped red onion


  • Preheat oven to 400 F.
  • Cut a small slice off of the long side of the potato so it can lay flat.
  • Line up two cheap chopsticks like railroad tracks on either side of the potato.
  • Make about 10 slices into the potato. For each slice, cut into the potato until the knife hits the chopsticks.
  • Cut the butter into really thin slices (as thin as you can). Place a slice in each potato slot.
  • Place potato on a baking sheet, drizzle with olive oil, and sprinkle with salt.
  • Either bake for 45 minutes, fill each slot with prepared fillings in color order, and bake for another 15 minutes OR bake for one hour and then fill each slot with prepared fillings in color order. The second method will look more vibrant, however the the vegetables won't be cooked. You could also do a combination of the two methods by adding the fillings after 45 minutes, and then adding additional fillings after the full hour.
  • Let the potato rest for five minutes (it continues to cook internally) and EAT!


Nutrition Facts
Rainbow Potato
Amount Per Serving
Calories 480 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g65%
Cholesterol 56mg19%
Sodium 1607mg67%
Potassium 1033mg30%
Carbohydrates 44g15%
Fiber 4g16%
Sugar 4g4%
Protein 15g30%
Vitamin A 1525IU31%
Vitamin C 43.6mg53%
Calcium 315mg32%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Have you tried this recipe?Click here to leave a comment and rating!
This Rainbow Hasselback Potatoes are a cross between thick cut fries and loaded baked potatoes with colored veggies and cheese as stuffing. This loaded potato is simply the best!
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