Change up the routine and make these easy hasselback potatoes for dinner tonight! We're whipping up three tasty flavors: vegan nacho, herb, and loaded.
Garnish with: sour cream or Greek yogurt, chopped green onions or chives
Preparation
Prep Time: 10min | Cook Time: 180min
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Stuff cheddar cheese between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Chickpeas: Meanwhile, preheat oven to 400°F (204 C). Combine chickpeas, 3 teaspoons oil, paprika, salt, and pepper and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until a bit crispy.
Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), chickpeas, sliced green onions, salt, and pepper.
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Set in a parchment paper-lined slow cooker and brush with olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Vegan Queso: Make sure you soak your cashews in water overnight or in very hot water for 1 hour. Put jalapeno in the oven on broil for 5 minutes until charred. Remove skin and add to a blender along with drained cashews, nutritional yeast, spices, garlic, and a little water. Blend and add more water until you reach your desired consistency,
Serve: Serve potatoes warm, topped with vegan queso, dairy-free sour cream (or yogurt), salt, and pepper.
Nutrition
Calories 508 Calories from Fat 247
Total Fat 4g
Total Carbohydrates 3g
Protein 8g
Herby Hasselback Potatoes
Ingredients
2 yellow potatoes
1 teaspoon olive oil (5 mL)
6 sprigs thyme
4 sprigs rosemary
2 teaspoons lemon juice (10 mL)
Preparation
Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Cook: Stuff herbs between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), lemon juice, salt, and pepper.
Nutrition
Calories 174 Calories from Fat 25
Total Fat 8g
Total Carbohydrates 5g
Protein 3g
Nutrition
Calories429
Fat26.9g
Carbohydrates32.2g
Protein18.1g
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