Hasselback potatoes just got a huge upgrade; we stuffed ours 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 (which is really saying something, since potatoes are one of the single greatest foods) – I love how crispy they get on the exterior, and they’re way more fun to eat, especially when stuffed with cheese! We’ve hasselbacked (is that a word?) fingerling potatoes, Yukon gold potatoes, sweet potatoes, purple sweet potatoes, you name it – but we prefer a classic russet potato to do the job for these. They’re the perfect size 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 (which is what I usually do), place a chopstick on either side of the potato – 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), so 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, we suggest swapping olive oil for melted vegan butter, optionally mixed with some minced garlic and fresh herbs. So flavorful!
The cooking time is about one hour total, and you’ll need to brush the potatoes with olive oil both at the beginning and halfway through cooking time to keep them moist. The vegan cheese doesn’t get added until they’re nearly finished – it only takes about 5 minutes to get melty, slightly crispy and completely delicious!
We’re excited to serve these at our Super Bowl party this year – 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