Cast Iron Cheesy Hassleback Potatoes


  • 4 Russet potatoes
  • 2 tablespoons unsalted butter, melted
  • 8 to 12 thin slices cheddar cheese, cut into 1/2 inch squares
  • 1/3 cup shredded Parmesan cheese
  • 1 tablespoon chopped parsley
  • Salt and pepper to taste


  1. Preheat oven to 425 degrees.
  2. Slice 1/8″ slits in the potatoes without cutting all the way through. I used two table knifes to put on each side of the potato so we didn’t cut through.
  3. Melt butter.
  4. Add potatoes to a 12″ or 13″ Cast iron skillet and baste with butter.
  5. Season with salt and pepper.
  6. Bake for 55-60 minutes.
  7. Add cheese every 2 slit of each potato.
  8. Sprinkle with each potato with Parmesan cheese.
  9. Bake for an additional 5-10 minutes until cheese is melted.
  10. Top with parsley and serve.

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