Crispy on the edges and creamy in the middle – hasselback potatoes are a real crowd pleaser! Stuffed with summer veggies for even more flavor and crispiness. It’s like having all of your potato dreams come true!
I love potatoes! They are delicious and super versatile. Potatoes aren’t usually thought of as nutritious, being mostly associated with potato chips, french fries, and hash browns.
However, this starchy vegetable has some surprising health and nutrition benefits.
It’s the toppings and way of preparing the potatoes that makes them fattening and not necessarily the healthiest of food choices.
Don’t blame the potato! Prepared the right way – roasted, boiled or baked – potatoes can make a delicious, satisfying, and healthy dish.
Hasselback veggie loaded potatoes are not hard to make only a bit time consuming. But trust me! It is completely worth your time!
These potatoes are delicious and very versatile. You can stuff them with basically any vegetable of your liking. For this recipe, I used eggplant, zucchini and onions.
What is a hasselback potato?A hasselback is a potato, sliced into thin wedges but left joined at the bottom. Making more suffice to crisp up and bake quicker.
How to prepare the potatoes?Place the potato on a chopping board and using a sharp knife, slice straight down into the potato. Be careful not to cut all the way through.
You can also put each potato between two handles of wooden spoons and cut through to the spoon. Make your slices as thick or as thin as you like.
Repeat with the remaining potatoes.
This recipe calls for four potatoes, but you can easily multiply that for a bigger crowd. They are an amazing addition to a regular dinner, a barbecue or dinner parties.
Hasselback veggie loaded potatoes
- baking tray or oven safe dish
- 4 potatoes
- 1 zucchini sliced thinly
- 1 eggplant sliced thinly
- 1 red onion sliced thinly
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 2 tbsp olive oil
- salt to taste
GREMOLATA, optional, to serve
- 4 tbsp extra virgin olive oil
- 1 clove garlic minced
- 1 tbsp lemon zest
- 3 tbsp parsley chopped finely
- 1 tbsp lemon juice
- salt to taste
- Heat the oven to 350F [ 180ºC]
- Place the potato on a chopping board and using a sharp knife, slice straight down into the potato. Be careful not to cut all the way through. You can also put each potato between two handles of wooden spoons and cut through to the spoon. Make your slices as thick or as thin as you like. Repeat with the remaining potatoes.
- Slice the onion, the zucchini and the eggplant thinly.
- Place the potatoes on a prepared baking sheet or in an oven dish. Carefully stuff the sliced vegetables between the cuts.
- Brush the stuffed potatoes with olive oil and season with oregano, garlic powder and salt.
- Bake until the potatoes are crispy on the edges and easily pierced in the middles with a paring knife. Total baking time is 60 to 70 minutes for average potatoes. If your potatoes are on the small side or are larger, adjust cooking time accordingly.You can also prepare hasselback potatoes on the garden barbecue. Simply wrap the potatoes in aluminum foil before placing them on the grill.
- Combine finely chopped parsley with minced garlic, lemon zest, lemon juice and olive oil. Season to taste with salt and serve!
These potatoes are best straight from the oven while the edges are at their crispiest.
Leftovers can be refrigerated in an airtight container for up to 5 days. Nutritional value - one potato, without gremolata
270 kcal | Carbohydrates 52.5 g | Protein 7.25 g | Fat 3 g | Fiber 2.6 g
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @vitobites on Instagram and hashtag it #vitobites.
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