Loaded Hasselback Potatoes

Introduction

There’s something truly comforting about a dish that combines simplicity with indulgence. Loaded Hasselback Potatoes epitomize this balance perfectly. The first time I made these, my family couldn’t get enough. Each potato is a canvas for flavor, with crispy edges and a soft, fluffy interior. The combination of vegan cheese, garlic, and seasonings transforms these humble potatoes into a gourmet treat. Whether as a side for a special dinner or a main event at a casual gathering, these loaded beauties always impress.

Ingredients

• 4 medium russet or Yukon gold potatoes
• 1/4 cup softened vegan butter
• 4 cloves minced garlic
• 1 teaspoon nutritional yeast
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh cracked pepper
• 8 ounces vegan cheddar cheese
• Vegan sour cream
• Crumbled bac’n bits
• Chopped green onion or chives

Instructions

1. Preheat oven: Preheat your oven to 425°F (220°C).
2. Prepare potatoes: Place potatoes between two chopsticks or wooden spoons to prevent cutting all the way through. Make thin slices across the potatoes, about 1/8 inch apart, being careful not to cut through completely.
3. Make butter mixture: In a small bowl, mix the softened vegan butter, minced garlic, nutritional yeast, smoked paprika, onion powder, kosher salt, and cracked pepper until well combined.
4. Bake potatoes: Place the prepared potatoes on a baking sheet lined with parchment paper. Brush the seasoned butter mixture generously over the potatoes, ensuring some seeps into the cuts. Bake for 45-55 minutes, or until the potatoes are tender and the edges are crispy.
5. Add cheese: Remove the potatoes from the oven and sprinkle with the vegan cheddar cheese. Return to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Serve: Let the potatoes cool slightly before serving. Top with vegan sour cream, crumbled bac’n bits, and chopped green onions or chives. Enjoy hot as a main dish or side.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 400
• Total Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 600mg
• Carbohydrates: 45g
• Fiber: 6g
• Sugar: 2g
• Protein: 8g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes

How to Serve

• As a side dish: Perfect alongside vegan burgers, grilled veggies, or salads.
• As a main dish: Pair with a fresh garden salad for a complete meal.
• Garnish options:
• Vegan sour cream
• Crumbled bac’n bits
• Fresh chives or green onions
• Extra vegan cheese
• Hot sauce for an extra kick

Additional Tips

1. Potato choice: Russet potatoes are fluffier, while Yukon golds offer a creamier texture.
2. Prepping ahead: You can prepare the potatoes and butter mixture in advance and store them in the refrigerator until you’re ready to bake.
3. Cheese options: Feel free to experiment with different types of vegan cheese for varied flavors.
4. Leftover potatoes: If you have leftover loaded potatoes, they can be reheated in the oven for best results.
5. Healthier twist: Swap out some of the butter for olive oil for a lighter version.

Recipe Variations

• Spicy Loaded Hasselback Potatoes: Add diced jalapeños or a sprinkle of cayenne pepper for a spicy kick.
• Cheesy Broccoli Variation: Mix steamed broccoli with the cheese before adding it to the potatoes.
• Mediterranean Twist: Top with olives, sun-dried tomatoes, and feta-style vegan cheese.
• BBQ Style: Add BBQ sauce instead of sour cream for a smoky flavor.
• Herb Infusion: Mix fresh herbs like thyme or rosemary into the butter for an aromatic flavor.

Serving Suggestions

• With a salad: A light side salad with a vinaigrette pairs nicely.
• Grilled vegetables: Serve alongside grilled zucchini or asparagus for a complete meal.
• Dipping sauces: Offer various sauces such as ranch or BBQ for extra flavor.

Freezing and Storage

• Storage: Leftover Loaded Hasselback Potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
• Freezing: Although it’s best fresh, you can freeze leftovers by wrapping them tightly in foil and placing them in a freezer-safe bag for up to a month. Reheat in the oven for best results.

FAQ Section

1. Can I use regular potatoes instead of russet or Yukon gold?

• Yes, but the texture may vary slightly.

1. How do I know when the potatoes are done?

• They should be tender when pierced with a fork and the edges crispy.

1. Can I make this recipe without vegan cheese?

• Yes, you can omit the cheese or substitute with nutritional yeast for a cheesy flavor.

1. What can I substitute for vegan butter?

• Use coconut oil or olive oil as alternatives.

1. Can I add protein to the potatoes?

• Yes! Try adding cooked lentils or chickpeas to the filling.

1. What is the best way to reheat leftover Hasselback potatoes?

• Reheat in the oven at 350°F (175°C) until warmed through for best texture.

1. Can I prepare these potatoes ahead of time?

• Yes, you can prepare and slice them in advance, then bake when ready to serve.

1. What if I don’t have nutritional yeast?

• You can skip it, but it adds a nice cheesy flavor.

1. Are these potatoes gluten-free?

• Yes, as long as you use gluten-free crescent roll sheets or adjust accordingly.

1. Can I use a different type of cheese?
   • Absolutely! Use any vegan cheese you prefer.

Conclusion

Loaded Hasselback Potatoes are not just a side dish; they’re an experience. The combination of textures and flavors makes them a hit at any table. Whether you’re hosting a dinner party or simply treating yourself to a comforting meal at home, these potatoes deliver satisfaction in every bite. Give them a try, and watch as they become a staple in your recipe repertoire!

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