These crispy stuffed Hasselback potatoes are easy to bake or air fry and serve as a versatile side dish! Enjoy these loaded Hasselback potatoes with a delicious dairy-free Caprese-style cheese, tomato, and basil stuffing, or keep reading for alternatives!
5-6slices of mozzarella or cheddar vegan slices, cut into small pieces
6cherry or grape tomatoeshalved
Basil leaves
Instructions
Preheat the oven to 400 degrees F and lightly grease a baking sheet.
Using a sharp knife, make crosswise cuts in each potato, about ⅛-inch apart, stopping about ¼ inch from the bottom.
Lightly coat each potato with olive oil and sprinkle with salt and pepper.
Transfer potatoes to a prepared baking sheet. Place into oven and bake until the outsides are browned and crisp, about 1 hour.
Stuff potato slits with pieces of vegan cheese slices, half a grape tomato, and a basil leaf.
Place potatoes back in the oven and bake for an additional 10 minutes.
Serve potatoes immediately.
Notes
Use even-sized potatoes: It's best to choose potatoes that are similar in size so that they bake evenly.
Cooking time may vary: Based on the size of your potatoes and your specific oven or air fryer model.
Use a sharp knife: To cut the very thin slices, you'll need a sharp, non-serrated knife. Alternatively, it's possible to even buy a 'Hasselback cutter.'