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Slow Cooker Hasselback Potatoes with Sriracha Butter

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Potato Type: Russet
Cuisine: American
Prep Method: Slow Cooker

Dish

Main Dish

Prep Time

10 Mins

Cook Time

240 Mins

Serving

Serves 3

Ingredients

  • 3 russet potatoes large
  • 4 Tablespoons, butter
  • 1 Tablespoon, sriracha sauce
  • 1 Tablespoon, honey
  • Salt and pepper, to taste
  • 2 Tablespoons, chives, chopped
  • 1 Tablespoon, scallions, chopped optional

Preparation

  1. Wash russet potatoes and pat dry.
  2. With a sharp knife, slice the potatoes crosswise into approximately 1/4″ slices. Cut about two-thirds of the way through the potato with each slice, leaving the bottom of each slice attached.
  3. Wrap each potato in a piece of aluminum foil.
  4. Place potatoes in the slow cooker. Cook on high heat for four hours. Potatoes are done when they feel slightly soft when squeezed.
  5. Remove potatoes from slow cooker. Unwrap and set aside.
  6. Place the butter in a small, microwave-safe bowl. Heat in the microwave on high for 30 seconds, or until melted.
  7. Add the sriracha sauce and honey to the butter and stir to combine.
  8. Place each potato on a serving plate, and drizzle with the honey-sriracha butter. Garnish with fresh chives, and scallions if desired.
  9. Season with salt and pepper, to taste. Enjoy!

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Recipe By: Delicious Everyday

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Nutrition Facts Per Serving

Calories

325

Fat

15g

Sodium

259mg

Cholesterol

40g

Carbohydrates

44g

Fiber

2g

Protein

4g

Potassium

888mg

Sugar

7g

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