Loaded Hasselback Potatoes

Prep Time
Cook Time
1h 35m
Ready In

"From one of our national supermarkets and their free monthly magazine April '17."

Original recipe yields 4-8 servings


  • Serving Size: 1 (213.3 g)
  • Calories 349.3
  • Total Fat - 18.5 g
  • Saturated Fat - 8.2 g
  • Cholesterol - 84 mg
  • Sodium - 291.2 mg
  • Total Carbohydrate - 17.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 1.5 g
  • Protein - 27.7 g
  • Calcium - 218.5 mg
  • Iron - 2.9 mg
  • Vitamin C - 10.3 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 200C.

Step 2

Place 1 potato on a clean work surface and place a chopstick on the board along each side of the potato and using a large sharp knife to thinly slice the potato down to the level of the chopsticks (this stops you from cutting all the way through) and repeat with the remaining potatoes.

Step 3

Place cut side up on a baking tray and season and then bake for 1 hour or until potatoes are tender.

Step 4

Meanwhile heat a non-stick frying pan over high heat and cook mince, stirring with a wooden spoon to break up lumps for 5 minutes or until cooked though and then add taco seasoning and 1/4 cup (60ml) water and bring to the boil and then reduce heat to low and simmer, stirring occasionally, for 5 minutes or until mixture thickens.

Step 5

Spoon the mince mixture onto the potatoes, pushing into the cuts and sprinkle with the cheddar and bake for a further 10 to 15 minutes r until cheddar melts and is golden brown and top with sour cream and sprinkle with spring onion.

Tips & Variations

No special items needed.