A dish that will have you saying “mashed potatoes who?” and more than likely to become a staple on your future holiday table. Seriously, it’ll even win grandma’s approval.
Stuffed between the slices of potato are smoky bacon bits, creamy vegan butter, and chives’ delicate onion flavour. They are then topped with ooey-gooey melted cheese. A mouthwatering side dish that doesn’t just need to be a holiday tradition!
Our smoky Very Good Bacon will add a one of a kind flavour that ties this dish together. The wonderful aroma wafting from your oven will have your friends and family asking to come for dinner every night (this could be a good or bad thing, you decide).
Recipe by James Davison, Founder of The Very Good Butchers
Hasselback Potatoes with Cheese and Bacon
Ingredients8 medium-sized Yukon gold potatoes
½ cup vegan butter
2 tbsp chopped chives
⅓ package of Very Good Bacon
2 tbsp vegan cheddar or parmesan cheese
Preheat oven to 225°C (425°F).
Cut a thin slice off the bottom of each potato to leave a flat surface on one side.
Cut 2mm thick slices into each potato going ¾ of the way down (don’t go too far, or the potatoes will fall apart)
Melt the butter and stir in the salt and pepper. Use a brush or spoon to drizzle over each potato; ensure you get it in between each slice.
Line a baking tray with parchment paper and drizzle a little olive oil. Place the potatoes on the baking sheet and cook for 45-50 minutes. Pierce the potatoes with a skewer or knife to test if they are done. There should be little to no resistance when tested with a fork.
While the potatoes are cooking, cut the bacon into small pieces until it resembles bacon bits. Heat a skillet or non-stick frying pan over medium heat and add two tbsp of olive oil. Cook the bacon until it is nice and crispy.
Sprinkle with cooked bacon bits, vegan cheddar or parmesan cheese and chopped chives.
Be sure to share your Hasselback Potatoes with Cheese and Bacon with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.
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