Hasselback Potatoes with Fried Eggs

4 potatoes
Prep Time
20 minutes
Cook Time
1 hour 5 minutes


  • 4 russet potatoes, scrubbed clean
  • ⅓ cup butter, melted
  • 2 tbsp vegetable oil (NOT olive oil; its smoking point is too low)
  • Salt and pepper, to taste
  • ½-¾ lb. cheddar cheese, sliced
  • 4 eggs
  • Chopped fresh chives, for garnish


  1. Preheat your oven to 400°F (200°C).
  2. Make slices across the width of each potato without slicing all the way through. Leave about ¼-inch of unsliced potato at the bottom, ensuring even and similarly sized slices.
  3. Place the prepared potatoes in a casserole dish.
  4. Mix the melted butter and oil together. Use a brush to coat the potatoes with the butter-oil mixture, ensuring it gets between the slices. Continue brushing until all the mixture is used.
  5. Season the potatoes generously with salt and pepper.
  6. Roast the potatoes in the preheated oven for 1 hour. At the halfway mark, take the dish out of the oven and brush the potatoes a few times with the drippings from the casserole dish.
  7. After 1 hour, remove the potatoes from the oven.
  8. Cut the slices of cheddar cheese into 3 strips each. Carefully insert the cheese strips between the slices of each potato, trimming any excess cheese from the edges.
  9. Return the stuffed potatoes to the oven for an additional 5-10 minutes, or until the cheese has melted and become gooey.
  10. While the potatoes are finishing, cook the eggs in a pan according to your preference. For instance, sunny-side-up eggs with runny yolks work well.
  11. Once the potatoes are done, carefully remove them from the oven. Top each potato with a cooked egg and garnish with chopped chives, salt, and pepper.
  12. Your delicious stuffed cheese and egg potatoes are ready to be enjoyed!