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
- Preheat oven: Preheat your oven to 425°F (220°C).
- 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.
- 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.
- 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.
- 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.
- 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
- Potato choice: Russet potatoes are fluffier, while Yukon golds offer a creamier texture.
- Prepping ahead: You can prepare the potatoes and butter mixture in advance and store them in the refrigerator until you’re ready to bake.
- Cheese options: Feel free to experiment with different types of vegan cheese for varied flavors.
- Leftover potatoes: If you have leftover loaded potatoes, they can be reheated in the oven for best results.
- 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
- Can I use regular potatoes instead of russet or Yukon gold?
- Yes, but the texture may vary slightly.
- How do I know when the potatoes are done?
- They should be tender when pierced with a fork and the edges crispy.
- Can I make this recipe without vegan cheese?
- Yes, you can omit the cheese or substitute with nutritional yeast for a cheesy flavor.
- What can I substitute for vegan butter?
- Use coconut oil or olive oil as alternatives.
- Can I add protein to the potatoes?
- Yes! Try adding cooked lentils or chickpeas to the filling.
- 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.
- Can I prepare these potatoes ahead of time?
- Yes, you can prepare and slice them in advance, then bake when ready to serve.
- What if I don’t have nutritional yeast?
- You can skip it, but it adds a nice cheesy flavor.
- Are these potatoes gluten-free?
- Yes, as long as you use gluten-free crescent roll sheets or adjust accordingly.
- 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!
PrintLoaded Hasselback Potatoes
- Total Time: 1 hour
- Yield: 4 Serving 1x
- Diet: Vegan
Description
A delicious and indulgent side dish that’s perfect for any occasion! These loaded Hasselback potatoes are crispy on the outside, soft on the inside, and topped with vegan cheese, sour cream, and more!
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 (for serving)
- Crumbled bac’n bits (for serving)
- Chopped green onion or chives (for garnish)
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C).
- 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.
- Make butter mixture: In a small bowl, mix melted vegan butter, nutritional yeast, smoked paprika, onion powder, salt, and pepper.
- Bake potatoes: Place potatoes on a prepared baking sheet and brush with the seasoned butter. Bake for 45-55 minutes, or until tender and edges are crispy.
- Add cheese: Remove potatoes from oven and sprinkle with vegan cheese. Bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
- Serve: Let potatoes cool slightly. Top with vegan sour cream, bac’n bits, and chopped green onions. Serve hot as a main dish or side.
Notes
For extra flavor, you can add more herbs or spices to the butter mixture.
- Prep Time: 5 minutes
- Cook Time: 55 minutes
- Category: side dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 potato
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg