Grilled Hasselback Potatoes loaded with vegan cheese, bacon, onion and topped with sour cream.
Course Side Dish
Cuisine Vegan
Servings 2
Author Two Market Girls
Ingredients
Grilled Hasselback Potatoes
2large potatoes (250 g each)Two large potatoes
1/2(55 g)medium spanish onionthinly sliced
2tbsp (15 g)steak seasoning
2tbsp (30 mL)oil
1cup (112 g)Daiya Jalapeno Havarti cheeseshredded
Ranch Sour Cream
1/2cup (120 g)vegan sour cream
1/2tspgarlic powder
1/2tsponion powder
2tbspfresh dill
Toppings
2slices (40 g)cooked vegan bacondiced
2sprigs (30 g)green onionchopped
Instructions
Place the handles of two wooden spoons on either side of the potatoes. Using a sharp knife cut through the potato until you reach the wooden spoons. Repeat in 1/4" slices until you get through the entire two potatoes. For a visual of this, check out the video below.
Coat each potato in oil and using your hands rub it over the potato and into each slice as much as you can. Into each of the slices season it with steak spice and stuff them with cheese and onions slices.
Roll the potatoes in tin foil, shiny side in, and place on a grill on high heat. Grill for 25-30 minutes or until the potatoes are fork tender.
To make the ranch sour cream, combine sour cream, garlic, onion and fresh dill.
Open the tin foil and top potatoes with ranch sour cream, bacon and green onions. Serve warm.