Hasselback Potatoes

Hasselback Potatoes ~Simple, savory, and perfect for holiday entertaining.These easy to make accordion-style baked potatoes are lightly crispy on the edges, creamy and buttery in the center, and topped with a mixture of dairy-free Parmesan and bread crumbs. I love this fancier way of serving baked potatoes.

Why Hasselback potatoes are great for holiday dinners:

• impressive presentation – much prettier than a traditional baked potato
• simple to prep
• easy to prepare large quantities at one time

 

Ingredients for Hasselback Potatoes:

• Russett potatoes
• olive oil
• vegan butter
• vegan Parmesan cheese
• seasoned bread crumbs
• sea salt
• ground black pepper
• parsley

How to make Hasselback Potatoes:

Preheat oven to 425 degrees F.Using a basting brush or your very clean hands, coat the potatoes with olive oil.Slice the potatoes:Using a knife, cut each potato most of the way through into thin slices of about 1/8 to 1/4-inch apart.Place sliced potatoes onto a parchment-lined baking sheet.Prepare for baking:Drizzle with 1 tablespoon of melted butter.Bake 40 minutes.While the potatoes are baking:Into a small mixing bowl, combine vegan Parmesan cheese, seasoned bread crumbs, sea salt, and ground black pepper.Add topping:Remove potatoes from the oven and drizzle with the remaining 1 tablespoon of butter.Sprinkle the bread crumb mixture over the tops of each potato.Bake again:Return the potatoes to the oven and continue baking for an additional 15 minutes, until lightly browned.Garnish with fresh parsley.Serve hot. Cheers!

More ways to jazz up plain baked potatoes:

Vegan Twice Baked Potatoes – A simple and savory, crowd-pleasing comfort food classic! Easy to make and knocks the socks off plain baked potatoes any day!Vegan Sausage and Sauerkraut Stuffed Potatoes – These potatoes stuffed with vegan bratwurst, cheese, and sauerkraut are hearty enough to stand as a meal on their own!