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Slow Cooker Hasselback Potatoes (3 Ways)

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Potato Type: Yellow
Prep Method: Baked

Dish

Side DishMain Dish

Prep Time

10 Mins

Cook Time

180 Mins

Serving

Serves 2

Ingredients

  • 2 yellow potatoes
  • 3.5 oz sharp cheddar cheese, sliced
  • 4 teaspoons olive oil
  • 1/2 15-oz can chickpeas, drained and pat dry
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon each salt and pepper
  • Garnish with: sour cream or Greek yogurt, chopped green onions or chives

Preparation

  1. Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
  2. Cook: Stuff cheddar cheese between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon 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.)
  3. Chickpeas: Meanwhile, preheat oven to 400°F (204 C). Combine chickpeas, 3 teaspoons oil, paprika, salt, and pepper and spread onto a parchment paper-lined baking sheet. Bake for 20 minutes, or until a bit crispy.
  4. Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), chickpeas, sliced green onions, salt, and pepper.

Variations

Vegan Nacho Hasselback Potatoes

Ingredients

  • 2 yellow potatoes
  • 1 teaspoon olive oil (5 mL)
  • 3/4 cup cashews (soaked, 125 g)
  • 1 jalapeno
  • 1/4 cup nutritional yeast (20 g)
  • 1/4 teaspoon 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

Preparation

  1. Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
  2. 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.)
  3. 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,
  4. Serve: Serve potatoes warm, topped with vegan queso, dairy-free sour cream (or yogurt), salt, and pepper.

Nutrition

  • Calories 508 Calories from Fat 247
  • Total Fat 4g
  • Total Carbohydrates 3g
  • Protein 8g

Herby Hasselback Potatoes

Ingredients

  • 2 yellow potatoes
  • 1 teaspoon olive oil (5 mL)
  • 6 sprigs thyme
  • 4 sprigs rosemary
  • 2 teaspoons lemon juice (10 mL)

Preparation

  1. Potatoes: Lay the potato face down on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.
  2. Cook: Stuff herbs between potato slices. Set in a parchment paper-lined slow cooker and brush with 1 teaspoon 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.)
  3. Serve: Serve potatoes warm, topped with sour cream (or plain Greek yogurt), lemon juice, salt, and pepper.

Nutrition

  • Calories 174 Calories from Fat 25
  • Total Fat 8g
  • Total Carbohydrates 5g
  • Protein 3g

 

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Nutrition Facts Per Serving

Calories

429

Fat

26.9g

Carbohydrates

32.2g

Protein

18.1g

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