Description
These Loaded Hasselback Potatoes are a delicious vegan twist on a classic favorite, featuring thinly sliced crispy potatoes baked with a flavorful seasoned vegan butter, nutritional yeast, and smoked paprika. Topped with melted vegan cheddar, vegan sour cream, savory bac’n bits, and fresh green onions, they make a perfect hearty side or main dish.
Ingredients
Potatoes
- 4 medium russet or Yukon gold potatoes
Seasoned Butter Mixture
- 1/4 cup softened vegan butter
- 4 cloves minced garlic
- 1 teaspoon nutritional yeast
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh cracked pepper
Toppings
- 8 ounces vegan cheddar cheese
- Vegan sour cream (for serving)
- Crumbled bac’n bits (for serving)
- Chopped green onion or chives (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C), ensuring it’s hot enough to create crispy edges on the potatoes.
- Prepare Potatoes: Place each potato between two chopsticks or wooden spoons to prevent slicing all the way through. Carefully make thin, evenly spaced cuts about 1/8 inch apart across each potato, creating the signature Hasselback look.
- Make Butter Mixture: In a small bowl, combine softened vegan butter, minced garlic, nutritional yeast, smoked paprika, onion powder, kosher salt, and freshly cracked black pepper. Mix until well blended to create a flavorful seasoning butter.
- Bake Potatoes: Arrange the sliced potatoes on a prepared baking sheet. Brush generously with the seasoned butter mixture, ensuring some seeps into the slices. Bake in the preheated oven for 45-55 minutes, until the potatoes are tender inside and the edges are crispy and golden.
- Add Cheese: Remove the baking sheet from the oven and sprinkle the vegan cheddar cheese evenly over the potatoes, allowing it to fill the slices. Return to the oven and bake for an additional 5-10 minutes until the cheese is melted, bubbly, and slightly browned.
- Serve: Allow the potatoes to cool slightly before serving. Top each potato with a dollop of vegan sour cream, crumbled bac’n bits, and a sprinkle of chopped green onions or chives for freshness and extra flavor. Serve hot as a satisfying main dish or a flavorful side.
Notes
- Use chopsticks or wooden spoons to avoid cutting potatoes all the way through and maintain the Hasselback shape.
- Adjust the seasoning to taste or add your favorite herbs like rosemary or thyme.
- For a gluten-free option, ensure bac’n bits are gluten-free or omit them.
- These potatoes can be prepared ahead and reheated gently to preserve crispiness.
