At a Glance
- Potato Type: Yellow
- Prep Method: Slow Cooker
- Cuisine: American
- Yield: 2
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Sarah Bond of Live Eat Learn
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.
Ingredients
- 2 Side Delights® Yellow potatoes
- 3.5 oz sharp cheddar cheese, sliced
- 4 teaspoons olive oil
- 1/2 15-oz can chickpeas, drained and pat dry
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon each salt and pepper
- Garnish with: sour cream or Greek yogurt, chopped green onions or chives
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 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.
Variations
Vegan Nacho Hasselback Potatoes
Ingredients
- 2 Side Delights® Yellow potatoes
- 1 teaspoon olive oil (5 mL)
- 3/4 cup cashews (soaked, 125 g)
- 1 jalapeno
- 1/4 cup nutritional yeast (20 g)
- 1/4 teaspoon each chili powder, cumin, salt
- 1 clove garlic
- 1/4-1/2 cup water (60 – 120 mL)
- Garnish with: dairy-free sour cream, sliced jalapenos
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: 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 Side Delights® 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
Calories: 429 Fat: 26.9g Carbohydrates: 32.2g Protein: 18.1g
