Accordion Potatoes


Side Dish
Accordion Potatoes

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    Learn how to cut potatoes accordion-style using skewers before enjoying bacon-and-ranch-topped baked potatoes. 

    Watch how this recipe comes together on an episode of Just Pin It on HSTV. 

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    Servings and Ingredients

    Serves 4
    4 large Russet potatoes
    8 tbsp. Hy-Vee salted butter
    1 (1.12-oz.) pkg. Hy-Vee ranch dressing mix
    1 tbsp. plus 1 tsp. Kosher salt
    6 slice(s) Tyson bacon, crumbled
    1 c. Hy-Vee sour cream
    ¼ c. Hy-Vee blue cheese crumbles
    1 green onion, thinly sliced
    1 tbsp. parsley, chopped

    Things To Grab

    • Skewers
    • Well-greased rack over baking pan


    1. Preheat oven to 400 degrees. 

    2. Peel potatoes and cut off the ends of the potatoes. Cut potatoes lengthwise into ½-inch slices and set aside in cold water. 

    3. Place the potato horizontally with skewers on both sides. Cut potatoes crosswise into 1/16-inch lines. Then flip the potatoes over and 1/16-inch diagonal lines. 

    4. Melt butter and mix with 2 tablespoons ranch dressing mix and brush onto both sides of the potatoes, reserving ¼ cup for brushing. 

    5. Bake potatoes on a well-greased rack over a baking pan for 40 to 45 minutes turning once halfway through. During the last 2 minutes of baking, spread potatoes out and brush with reserved ranch butter. 

    6. In the meantime, cook bacon according to package directions. Cool; crumble. Add crumbled bacon to sour cream, blue cheese, green onions, and 1 tablespoon ranch dressing mix. 

    7. Serve potatoes with bacon dip and chopped parsley, if desired. 

    Recipe Source:, Just Pin It, Accordion Potatoes Episode