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!
Course Main Dishes, Side Dishes
Cuisine American
Keyword hasselback potatoes, slow cooker potatoes
Diet Gluten-Free, Vegetarian
Occasion 4th of July, Christmas, Easter, Game Day, Thanksgiving
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.