This easy hasselback potato recipe makes an easy recipe even simpler with the help of a slow cooker! We’re whipping up three tasty flavors: vegan nacho, herb, and loaded! Change up the routine and make these easy hasselback potatoes for dinner tonight!
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Coming at ya today with a recipe I’m REAL excited about. Because it’s not just one recipe. It’s THREE amazingly easy and delicious recipes all wrapped up into one. Three recipes that I’ve tried and tested and failed and retried until hitting the perfect trifecta of potato goodness. Because these easy hasselback potatoes are here to change dinnertime.
But first off, what is a hasselback potato? It’s basically a pre-sliced baked potato. We’ll cut them into thin slices about 3/4 of the way down, so they’re still held together but fan out a bit. This helps them to cook nice and evenly and allows you to stuff them with all the yums so they can absorb those flavors while they cook.
Traditional hasselback potato recipes would have you bake them, but in the name of convenience (because potatoes are the kings of convenience), today we’re making our easy hasselback potatoes in our slow cooker!
We’re using yellow potatoes, known for their versatility and flavor-absorbing capacity. They’re basically our culinary canvas of unlimited possibilities (which today includes such flavors as Vegan Nacho, Herb, and Loaded!)
Curious about how to use all the varieties of potatoes? Potatoes USA breaks down each variety with ideas and recipes. Be sure to check out their website or Facebook. Now, onto these easy hasselback potato recipes!
Ingredients
Loaded Hasselback Potatoes
- 2 yellow potatoes
- 3 ½ oz sharp cheddar cheese, sliced 100 g
- 4 tsp olive oil 20 mL, divided
- ½ 15-oz can chickpeas, drained and pat dry 1/2 of a 425g can
- ½ tsp smoked paprika
- ¼ tsp each salt and pepper
- Garnish with: sour cream or Greek yogurt, chopped green onions or chives
Vegan Nacho Hasselback Potatoes
- 2 yellow potatoes
- 1 tsp olive oil 5 mL
- ¾ cup cashews soaked, 125 g
- 1 jalapeno
- ¼ cup nutritional yeast 20 g
- ¼ tsp each chili powder, cumin, salt
- 1 clove garlic
- ¼ to ½ cup water 60 to 120 mL
- Garnish with: dairy-free sour cream, sliced jalapenos
Herby Hasselback Potatoes
- 2 yellow potatoes
- 1 tsp olive oil 5 mL
- 6 sprigs thyme
- 4 sprigs rosemary
- 2 tsp lemon juice 10 mL
Instructions
- Potatoes: Lay the potato facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
Loaded Hasselback Potatoes
- Cook: Stuff cheddar cheese between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 tsp olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
- Chickpeas: Meanwhile, preheat oven to 400 degrees F (204 C). Combine chickpeas, 3 tsp oil, paprika, salt, and pepper and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until a bit crispy.
- Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), chickpeas, sliced green onions, salt, and pepper.
Vegan Nacho Hasselback Potatoes
- Cook: Set in a parchment paper-lined slow cooker and brush with olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
- Vegan Queso: Make sure you soak your cashews in water overnight or in very hot water for 1 hour. Put jalapeno in the oven on broil for 5 minutes until charred. Remove skin and add to a blender along with drained cashews, nutritional yeast, spices, garlic, and a little water. Blend and add more water until you reach your desired consistency.
- Serve: Serve potatoes warm, topped with vegan queso, dairy-free sour cream (or yogurt), salt, and pepper.
Herby Hasselback Potatoes
- Cook: Stuff herbs between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 tsp olive oil. Cook on high for 3 hours, or until potatoes are soft. (I like to wrap a tea towel around the lid to absorb excess moisture let off from potatoes.)
- Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), lemon juice, salt, and pepper.
Anouk says
Looks gooooood! I love hasselback potatoes 🙂
Sarah says
Riiight?! We could work them into a hot mess somehow..? 🙂