June 25, 2024
Loaded Hasselback Potatoes (Vegan)
These loaded hasselback potatoes are brushed with herbed garlic butter, stuffed with cheese, then baked until crispy on the outside and fluffy on the inside! Top ‘em off with all your favorite baked potato fixings and you’ve got a delicious side that pairs perfectly with all your favorite summer meals!
Table of Contents
why you’ll love this recipe jump to recipe video step-by-step instructions tips and faqsLoaded Hasselback Potatoes
Looking for a mouthwatering side dish that pairs perfectly with your favorite summer meals? Try these vegan loaded Hasselback potatoes! Brushed with herbed garlic butter, stuffed with melty vegan cheese, and topped with all your favorite baked potato fixings, these potatoes are crispy on the outside and fluffy on the inside! Grab a drink and let’s make the best loaded hasselback potatoes!
Why You’ll Love These Loaded Hasselback Potatoes
These vegan loaded Hasselback potatoes are perfect for summer gatherings, family dinners, or any time you crave a tasty side dish. They’re:
- Crispy and Fluffy: The perfect texture combination with a crispy exterior and a soft, fluffy interior.
- Flavor-Packed: Herbed garlic butter and melty vegan cheese make these potatoes incredibly flavorful.
- Customizable: Top them with classic baked potato fixings like vegan sour cream, bac’n bits, and green onions, or get creative with other toppings like crispy onion strings and blackened chick’n!
How to Make Loaded Hasselback Potatoes
1. Preheat Your Oven:
Preheat your oven to 425°F (220°C).
2. Prepare the Potatoes:
Place each potato between two chopsticks or wooden spoons to prevent cutting all the way through. Using a sharp knife, make thin slices across the potato, about 1/8 inch apart.
3. Make the Herbed Garlic Butter:
In a small bowl, mix the melted vegan butter, minced garlic, nutritional yeast, smoked paprika, onion powder, salt, and pepper until well combined.
4. Brush and Bake the Potatoes:
Place the potatoes on a prepared baking sheet. Gently brush each potato with the seasoned butter, making sure to get some of the butter into the slices. Bake the potatoes in the preheated oven for 45-55 minutes, or until they are tender and the edges are crispy.
5. Add the Cheese:
Remove the potatoes from the oven and sprinkle vegan cheese evenly over each potato. If using sliced cheese, quarter each slice and carefully place a piece in each slit of the potatoes. Return the potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
6. Garnish and Enjoy!
Remove the potatoes from the oven and let them cool slightly. Top each potato with a dollop of vegan sour cream, crumbled bac’n bits, and chopped green onions or chives. Serve these loaded Hasselback potatoes hot as a main dish or a side. Enjoy your delicious vegan creation!
Tips and FAQs
- Even Slices: Use chopsticks or wooden spoons to ensure you don’t cut all the way through the potatoes.
- Season Well: Make sure to get the seasoned butter into the slices for maximum flavor.
- Room Temperature Cheese: If using vegan cheese, a little hack I use to help it melt better is to pull it out of the fridge about an hour before adding it to the potatoes. I find if the cheese is at room temperature, it melts much better in the oven!
- Cheese Placement: If using sliced cheese, cut each slice into quarters and carefully insert a piece into each slit of the potatoes. This ensures even melting and distribution of cheese.
Can I Make These Loaded Hasselback Potatoes Ahead of Time?
Yes, you can prepare the potatoes (slicing and brushing with seasoned butter) ahead of time and store them in the refrigerator. Bake them just before serving for the best texture.
Can I Use a Different Type of Potato for This Recipe?
Using Russet or Yukon Gold potatoes for vegan loaded Hasselback potatoes is recommended because of the higher starch content, you can also experiment with other potato varieties. However, be aware that the texture and cooking times may vary.
Can I Cook These Loaded Hasselback Potatoes on the Grill?
Yes, you can cook Hasselback potatoes on the grill. After cutting the potatoes, wrap each potatom in foil and place them on the grill over medium heat. Cook for 45-55 minutes, turning occasionally, until tender. Remove the foil, top with cheese, and place the potatoes back on the grill until the cheese is melted.
Love Potatoes? Try These Recipes Next!
Your New Favorite Summer Side Dish!
These vegan loaded Hasselback potatoes are a show-stopping side dish that’s sure to impress. Easy to make and bursting with flavor, they’re the perfect addition to any meal. Try them out and let me know how they turned out in the comments below! And don’t forget to snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!
Loaded Hasselback Potatoes
Ingredients
- 4 medium russet or Yukon gold potatoes
- ¼ cup softened vegan butter
- 4 cloves minced garlic
- 1 teaspoon nutritional yeast
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon kosher salt
- ½ teaspoon fresh cracked pepper
- 8 oz vegan cheddar cheese
- Vegan sour cream, for serving
- Crumbled bac’n bits, for serving
- Chopped green onion or chives, for serving
Instructions
- Preheat your oven to 425°F
- Place each potato between two chopsticks or wooden spoons (to prevent cutting all the way through). Using a sharp knife, make thin slices across the potato, about 1/8 inch apart, being careful not to cut all the way through.
- In a small bowl, mix the melted butter, nutritional yeast, smoked paprika, onion powder, salt, and pepper until combined.
- Place the potatoes on a prepared baking sheet and gently brush each with the seasoned butter, making sure to get some of the butter in the slices of the potatoes.
- Bake the potatoes in the preheated oven for 45-55 minutes, or until the potatoes are tender and the edges are crispy (times will vary depending on the size of the potatoes).
- Remove the potatoes from the oven and sprinkle vegan cheese evenly over each potato (if using sliced cheese, quarter each cheese slice and carefully place a piece in each slit of the potatoes).
- Return the potatoes to the oven for an additional 5-10 minutes, or until the cheese is melted and bubbly.
- Remove the potatoes from the oven and let them cool slightly. Top each potato with a dollop of vegan sour cream, bac’n bits, and chopped green onions.
- Serve the loaded Hasselback potatoes hot as a main dish or side. Enjoy!
