I’ve seen so much hype about Hasselback Potatoes on social media recently and rightly so, they’re the best way to eat a potato! So what is a Hasselback Potato? A Hasselback Potato is a baked potato with thin slices cut into it to leave space for yummy fillings. They’re great as a side or a main and really amp up a BBQ party! Where I am in England, finding decent sized jacket potatoes is tough. I thought I’d make do with what I had and make a trio of mini Hasselback. The perfect excuse to make 3 recipes in 1! Cream cheese and herb, BBQ seasoning and ham and cheese. There’s a Hasselback potato recipe whether your omnivorous, vegetarian or pescatarian. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.
This hasselback potato recipe is suitable for the following diets:
- Vegan (When using BBQ version)
- Vegetarian (excluding ham & cheese version)
- Gluten Free
- Dairy Free (When using the BBQ version)
- Low FODMAP
Place your potatoes on a baking tray and bake at 180c for 45 minutes or until the potatoes are almost cooked. Meanwhile, start preparing your fillings. Cut some small thin slices of ham and reduced fat cheddar cheese for your first potato. For the second potato, take a tablespoon of reduced fat cream cheese and mix in a teaspoon of oregano. The final potato requires BBQ seasoning. If you’ve used any of my recipes before you’ll probably have come across my BBQ seasoning recipe which can be found here. It’s super easy and quick to knock up and oh so versatile.
Bring your potatoes out of the oven and fill the potatoes with your fillings before returning them to the oven for 10 minutes to melt the cheese.
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