Hasselback potatoes just got a huge upgrade. We stuffed them with Field Roast Chao Tomato Cayenne “Cheese” Slices for a vegan twist on a traditional (read: boring) baked potato! These babies are the perfect game day snack, especially topped with vegan sour cream and fresh chives.
Hasselback potatoes are one of my favorite ways to eat potatoes. And that’s really saying something, since potatoes are one of the single greatest foods. I love how crispy hasselbacks get, and they’re way more fun to eat, especially when stuffed with vegan cheese! We’ve hasselbacked (is that a word?) fingerlings, Yukon golds, sweet potatoes, purple sweet potatoes, you name it. But we prefer a classic russet potato for these. They’re a perfect size to hold enough vegan cheese and they’re easy to prepare.
There are a few important tips we’ve learned about preparing hasselback potatoes:
- Slice a bit off the bottom of the potato so it lays flat on the cutting board. This makes the potato much easier to cut and prevents it from rolling around on the baking sheet.
- Use a VERY sharp knife. A dull knife will make this a difficult and tedious process and the likelihood of injury is far greater.
- The key is to slice down as far as you can without cutting through the potato. Instead of eyeballing it, place a chopstick on either side of the potato to stop your knife as you slice down. This will prevent you from slicing through to the bottom.
- Enlist the help of a friend or family member. This may seem silly, but hasselbacking is a relatively time-intensive task (unless you’re a knife ninja pro, which I am not). It will be much more enjoyable if you split the task with a helper.
We kept this recipe pretty simple (just the potatoes + olive oil + salt & pepper + the vegan cheese + toppings). If you’d prefer to change things up, try swapping olive oil with melted vegan butter. You could also mix th butter with some garlic and fresh herbs. So flavorful!
The cooking time is about one hour total. You’ll need to brush the potatoes with olive oil both at the beginning and at halfway to keep them moist. You also won’t add the vegan cheese until the potatoes nearly finished. The Chao slices only take about 5 minutes to get melty, slightly crispy and completely delicious!
We’re excited to serve these Vegan Hasselback Potatoes at our Super Bowl party this year along with our favorite vegan Carmelized Onion Dip. We hope you give them a try, too!Print
These cheesy hasselback potatoes are your new vegan game day go-to! Topped with vegan sour cream and chives, because yum.
- 6 russet potatoes, washed and patted dry
- 1/3 cup olive oil, divided
- salt and pepper to taste
- 1 package Tomato Cayenne Chao Slices, cut into small rectangles
- For topping: vegan sour cream, chives
- Preheat oven to 425 F and line a baking sheet with parchment paper.
- Slice a thin layer off base of potato so it lays flat on the cutting board. Using a very sharp knife, cut thin vertical slices in the potato, being careful not to cut all the way through the potato. You can place chopsticks on either side of the potato to help prevent this.
- Repeat with all potatoes.
- Brush potatoes liberally with olive oil (reserve about half). Sprinkle with salt and pepper.
- Place in oven for 25-30 minutes. Remove from oven and brush with remaining olive oil – try to get it in between the slices. Sprinkle with a little more salt.
- Return to oven for 30 minutes.
- Remove from oven and carefully insert cheese slices between some of the potato slices – we put about 10 small cheese slices in each potato.
- Return to oven for 5-7 minutes, remove when cheese is melty and slightly crispy.
- Let cool for a few minutes, then enjoy with vegan sour cream and fresh chives.
-It’s important to use a very sharp knife – a dull knife will make this very difficult and tedious.
-We use a silicon basting/pastry brush to brush the olive oil on the potatoes and it works well.
Keywords: easy, Super Bowl, game day, winter