I have been meaning to jump on the hasselback potato bandwagon for a long time, but just haven’t gotten around to it. Now I’m kicking myself for not doing it sooner!
I was munching on some of that amazing Daiya havarti cheese and decided that I really need to cook with it more often instead of just devour it on crackers and bread. Somehow these potatoes jumped off my to-do list and into my mind at just the right moment.
It’s a super simple four ingredient recipe and it was SO delicious I ate almost all of both these big potatoes in one sitting. Definitely not allowed to make these when I’m home alone again.
serves 2
2 large Yukon gold or russet potatoes (I used yukons so that’s all I can tell you about for sure, but I suspect it would be better with a starchier potato. Let me know if any of you give it a try!)
1 T Earth Balance margarine
1 T Daiya havarti style cheese
olive oil/vegetable oil cooking spray
Preheat oven to 400 degrees. Wash and dry the potatoes well, then slice them thinly, but don’t cut all the way through. You want to leave the bottom intact.
In a small bowl, mash the margarine and cheese together. Then take a small amount of that mixture and smash it in between each slice of the potatoes. Do not waste your time making this too exact – it will all melt together, and getting some on top of the potato or in the bottom of your baking dish just makes for a yummy cheesy crust.
Spray a baking dish for the potatoes, place them in the dish and then spray the potatoes themselves. I have these cute individual baking dishes that worked perfectly for individual servings and to capture the melty goodness (not that it was necessary for me to eat them both alone!)
Nutrition facts per serving: Calories: 295; Calories from Fat: 67; Total Fat: 7.4g; Saturated Fat: 2.2g; Sodium: 151mg; Total Carbohydrates: 54.3g; Dietary Fiber: 4.3g; Sugars: 2.0g; Protein: 6.3g
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