Slow Cooker Hasselback Potatoes (3 Ways!)

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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!

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 the heck 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 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!

Loaded Hasselback Potatoes

Loaded Hasselback Potatoes, complete with smoky roasted chickpeas, gooey sharp cheddar, a dollop of sour cream, and fresh cut green onions!

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Course: Main Dishes, Side Dishes

Diet: Gluten-Free, Vegetarian

Occasion: 4th of July, Christmas, Easter, Game Day, Thanksgiving

Time: 60 minutes or more

Prep: 10 mins

Cook: 3 hrs

Total: 3 hrs 10 mins

Servings: 2 potatoes

Calories: 429kcal

Author: Sarah Bond

5 from 3 votes

INGREDIENTS

• 2 yellow potatoes
• 3.5 oz sharp cheddar cheese, sliced 100 g
• 4 tsp olive oil 20 mL, divided
• 1/2 15-oz can chickpeas, drained and pat dry 1/2 of a 425g can
• 1/2 tsp smoked paprika
• 1/4 tsp each salt and pepper
• Garnish with: sour cream or Greek yogurt, chopped green onions or chives

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.
• 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.

NUTRITION

Serving: 1potato | Calories: 429kcal | Carbohydrates: 32.2g | Protein: 18.1g | Fat: 26.9g | Saturated Fat: 11.9g | Cholesterol: 52mg | Sodium: 637mg | Potassium: 180mg | Fiber: 5.3g | Sugar: 3.3g | Calcium: 350mg | Iron: 2.7mg

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Vegan Nacho Hasselback Potatos

Vegan Nacho Hasselback Potatoes with an addictive jalapeno cashew queso and dollop of dairy-free sour cream.

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Course: Main Dishes, Side Dishes

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: 4th of July, Christmas, Easter, Game Day, Thanksgiving

Time: 60 minutes or more

Prep: 10 mins

Cook: 3 hrs

Total: 3 hrs 10 mins

Servings: 2 potatoes

Calories: 508kcal

Author: Sarah Bond

5 from 3 votes

INGREDIENTS

• 2 yellow potatoes
• 1 tsp olive oil 5 mL
• 3/4 cup cashews soaked, 125 g
• 1 jalapeno
• 1/4 cup nutritional yeast 20 g
• 1/4 tsp each chili powder, cumin, salt
• 1 clove garlic
• 1/4-1/2 cup water 60 - 120 mL
• Garnish with: dairy-free sour cream, sliced jalapenos

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.
• 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.

NUTRITION

Serving: 1potato | Calories: 508kcal | Carbohydrates: 54.3g | Protein: 19.8g | Fat: 27.4g | Saturated Fat: 5.2g | Sodium: 317mg | Potassium: 1307mg | Fiber: 9.3g | Sugar: 4g | Calcium: 40mg | Iron: 7.6mg

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This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

Herby Hasselback Potatoes

Simple herbed potatoes, stuffed with fresh thyme and rosemary and finished with a sprinkle of salt and pepper.

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Course: Main Dishes, Side Dishes

Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian

Occasion: 4th of July, Christmas, Easter, Game Day, Thanksgiving

Time: 60 minutes or more

Prep: 10 mins

Cook: 3 hrs

Total: 3 hrs 10 mins

Servings: 2 potatoes

Calories: 174kcal

Author: Sarah Bond

5 from 3 votes

INGREDIENTS

• 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.
• 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.
  

NUTRITION

Serving: 1potato | Calories: 174kcal | Carbohydrates: 35.5g | Protein: 3.3g | Fat: 2.8g | Saturated Fat: 0.5g | Sodium: 10mg | Potassium: 640mg | Fiber: 3.4g | Sugar: 2.8g | Calcium: 40mg | Iron: 2.7mg

Hungry for more?Join our Eatmail newsletter for weekly new recipes and a complimentary copy of our vegetarian dinners cookbook!

This post may contain affiliate links to Amazon or other partners; your purchases via these links may benefit Live Eat Learn. Read more about our affiliate linking.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Thanks for supporting Live Eat Learn and for making simple recipes like these Easy Hasselback Potatoes possible!