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
Scale
- 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