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°.
  2. Make slices across the width of a potato without slicing through all of the way. Try to leave about ¼-inch of unsliced potato on the bottom. Keep in mind you want the slices to be even and about the same size.
  3. Repeat with the remaining potatoes and place in the casserole dish.
  4. Mix together the melted butter and oil. Use a brush to brush it over the potatoes, making sure to get some between the slices. Keep brushing until all of the butter oil mixture is gone.
  5. Season well with salt and pepper.
  6. Roast in the oven for 1 hour. Halfway through the cooking time, remove from the oven and brush the potatoes again a few times with the drippings from the casserole dish.
  7. After 1 hour, remove from the oven.
  8. Take the slices of cheese and cut them each into 3 strips. Carefully stuff the strips of cheese between the slices of each potato; try to cut off any extra cheese on the edges.
  9. After stuffing the potatoes, return to the oven for 5-10 minutes until the cheese is all melted and gooey.
  10. While the potatoes are finishing cooking, cook the eggs in a pan to your liking. I prefer sunny side up so the yolk is still runny and delicious.
  11. When the potatoes are done, take them out of the oven and top each with an egg. Garnish with chives and additional salt and pepper. Enjoy!