So I’ve been making my cheezy sauce regularly, a quart worth every single week for the past month. It’s crazy how versatile this stuff is – potatoes, nachos, noodles. I kind of want to put it on everything these days, so I thought I’d use up the last of my potatoes and cover them in sauce!
Hasselback potatoes look fancy, but the reality is they’re super easy to make. If you use a set of chop sticks on either side of your potato, it ensures you don’t cut completely through the bottom. Using a sharp knife to cut each slit an equal distance apart is key. Typically you would cut layers as thin as possible, but I’m happy with thicker layers for ease of preparation. So do as you please, thiner layers do crisp up more.
Cheezy Hasselback Potatoes
Prep
Cook
Total
Yield 1
Nothing says comfort like cheezy baked potatoes! Perfect as a side, fun for kids and so simple to throw together. Trust me, you'll want to make twice as many of these.
Ingredients
- Potatoes, any will do - I used Russet
- Cheezy Sauce, to top
- Black Pepper, to taste on top
Instructions
- Prep your potatoes by washing them and scrubbing them clean.
- Preheat your oven to 425 degrees F.
- Find where your potato lays flat the best, start to cut slices equally spaced out. Add a chop stick on each side to avoid cutting through the potato (if you want). Repeat for each potato.
- Line your potatoes on a parchment lined baking sheet or non-stick glass baking pan.
- Brush the top with a touch of oil, I used olive oil + coconut oil and bake for 30 minutes.
- Remove from the oven and brush again with a light coating of oil. Sprinkle with a touch of salt, if desired.
- Bake another 35 minutes, or until golden and cooked all the way through. Baking times will vary on size of potatoes and the thickness of layers cut.
- Serve warm, topped with cheezy sauce and black pepper - enjoy!
Yum! I’m going to have to try your Cheezy Sauce soon! I am obsessed with you (hope that isn’t weird) haha! I recently found you on instagram, and have been regularly stalking every since! Partially why I decided to give Vegan a try after 8 years of vegetarianism. I’m excited about everything you post! 🙂
Absolutely, it’s one of my favorite things to make – perfect on everything! Aww, you’re too sweet. Thank you so much for the love and support, wishing you the best with a vegan lifestyle. You got this! <3
These potatoes look amazing! My favorite part of hassleback potatoes is how crispy they get, and I love the idea of contrasting that crispy-ness with a creamy, decadent cheese sauce. Yum!
YES! I’m all about that crispy potato life, so good! Adding the cheeze sauce is what really sets them off, I’m addicted to this combo for sure <3
Making these tonight! Thanks for the recipe, can’t wait to see how the kids like them.
Wonderful! I can’t wait to hear what they thought of them <3
They loved them. Will definitely have to add to our regular side dish options!
These look darn good! And do you need to brush them with oil, does it just make them crispy? I like the chopsticks tip. 😉
Thanks! You can for an even coat, but I just drizzled it on. Or you could dip a paper towel and lightly coat it that way, but yes it helps crisp them up more. If you want to omit using oil just turn the heat up a little more and watch them carefully.