Preparation time is 15minutes
Cook time is 1hours
Total time is 1hours 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
5 Ingredients
Number of servings
4
- 4 white washed potatoes, peeled
- 1tablespoons extra virgin olive oil
- 2 cup mixed fresh herb leaves
- 1/4 cup parmesan, finely grated
- 1/2 cup Greek-style yoghurt
Nutrition per serving
1550kJ / 370Cal
1550 Kilojoules or 370 Calories
18% of daily energy intake*
Protein
14.2grams
Fat
11.4grams
Carbs
49.0grams
Sugars
4.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
After a delicious baked potato recipe? These golden hasselback potatoes act as the perfect side. Serve topped with parmesan and dollops of Greek-style yoghurt.
Method
Step 1 of 3
Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper.
Step 2 of 3
Trim base of each potato so they sit flat on chopping board. Place a bamboo skewer on each side of potato to prevent knife from going all the way through when slicing. Using a sharp knife, slice potato vertically into 5mm slits. Repeat with remaining potatoes.
Step 3 of 3
Place potatoes on baking tray. Drizzle with oil and rub to coat. Season with pepper. Bake for 1 hour or until potatoes are golden and tender. Stand potatoes for 10 minutes or until cool enough to handle. Insert herbs into slits. Serve sprinkled with parmesan and dollop over yoghurt.
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