Veggie Loaded Hasselback Potatoes (Vegan, Gluten free)
Recipe to Make Veggie Loaded Hasselback Potatoes Loaded with Real Ingredients
Vegan, Gluten Free, Super Easy to Make, Loaded with Nutritionally Dense Ingredients
If you like baked potatoes, you must’ve heard of Hasselback Potatoes. The glorified Swedish baked potato! A very fancy side dish or party dish, super easy to make!
Crispy on the outside, nice and tender on the inside. These delicious potatoes are great for a casual dinner or use mini potatoes for a party or Super Bowl!
Traditionally, the fully loaded Hasselback potatoes are topped and drizzled with butter, cheese, bacon and bread crumbs. Yikes! However, we fully loaded it with “real/nutritionally dense ingredients”. These are colourful and beautiful as they are wonderful to eat!
Prep time: 10 minutes
Bake time: Approximately 45 minutes-1 hour
This recipe makes: 2 large Hasselback Potatoes
Ingredients
- 2 large Yukon gold Potatoes (any size, any kind will be delicious!)
- 1 tsp coarse Sea Salt
- 2 tbsp Olive oil
Stuffing/Toppings (The following are ingredients used in the photo. Please use ingredients you like and use what you have in your fridge!)
- 4 Shiitake
- 1/2 tsp Sesame seeds
- 1/2 tsp Tamari Shoyu
- 1/4 Avocado
- 1/4 Tomato
- 1/4 Red onion
- 6 leaves of purple Kale
- 2 tbsp chopped Kimchi (make Kimchi yourself using our healthy Kimchi recipe!)
- Handful Cilantro
- 1 tbsp chopped Green onion
- 1/8~1/4c Vegan cheese
- 1/4 small orange Pepper
- 1 tsp chopped red Chili peppers
Directions
- Preheat oven to 420•F or 215•C
- Wash and dry potatoes
- Cut slits in the potatoes approximately slicing 1/4′ thick apart. Do not slice through. Stop your knife a bit after halfway through the potato. (*tip- if you place your potato on a wooden spoon, it will prevent the potato from rolling and act as a guide to stop your knife from cutting through the potato)
- Place the potatoes on a lined baking sheet
- Brush the potatoes with 1 tbsp of olive oil
- Bake for 45 minutes (adjust time accordingly-shorter or longer depending on the size of your potatoes)
- Slice all of your stuffings/toppings and have them ready (toss the shiitake, Shoyu and sesame seeds together)
- Remove the pan from the oven and brush with the remaining olive oil
- Nudge the layers apart, stuff and top
- Sprinkle the sea salt on top
- Place back in the oven for an additional 15 minutes
- Serve immediately! These potatoes are best hot and crispy!
Pair this dish with some beans, broccolini, or even the veggie and nut loaf! Enjoy~
