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Hasselback Potatoes

First, a point of clarification:

1. Matt Hasselbeck used to be the quarterback for the Seattle Seahawks. I know this cause I googled him.

2. David Hasselhoff used to be on Baywatch. I know this cause I googled him.

3. These Hasselback Potatoes neither played football nor saved lives by running down beaches in slow motion.

Got it? Good.

Now it’s story time. A few years ago, Matty B and I went to a Seahawks/Cowboys football game in Seattle. Matty B is a big Dallas fan and we were both sporting Cowboys jerseys in a sea of Seattle fans.

The people closest to us weren’t exactly friendly. Especially since the Cowboys were winning. At one point, Hasselbeck threw an interception and the man next to us yelled,

“#%*@ that Hasselhoff!”

Even me, the girl who yells “homerun!” at a touchdown, knows the difference between Hasselbeck and Hasselhoff.

And now another distinction. Hasselback Potatoes.

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Hasselback potatoes are just a fancy baked potato, really. Typically doused in real butter and Parmesan cheese, I veganized these with olive oil and vegan Parmesan.

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You place a chopstick on either side of the potato so you don’t slice all the way through and then you slice all the way across each potato. It’s kind of therapeutic, really.

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My Parmesan cheese was made of sesame seeds, smoked paprika, nutritional yeast and bread crumbs, whirred together in the magic bullet.

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Then you drizzle olive oil over your potatoes and sprinkle the Parmesan on top. Bake for an hour. Done !

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Best served while watching football…

Or Baywatch…%#*@ that Hasselhoff!

Hasselback Potatoes

Ingredients

10 potatoes, medium sized

1/3 cup olive oil

Parmesan
1/3 cup toasted sesame seeds
1/3 cup bread crumbs
1 TBS nutritional yeast
1 tsp smoked paprika

Instructions

Blend all Parmesan ingredients in a blender or magic bullet until powdery. Not too long, or the sesame seeds will become tahini! Set aside.

Slice a little off the bottom of each potato so they’ll sit flat. With a chopstick along either side, cut 10-12 slices into each potato. Rinse each potato to prevent discoloring.

Place in an oven safe pan. Drizzle with olive oil and sprinkle with Parmesan. Cover with foil and bake at 425 for 30 minutes. Uncover and bake an additional 30 minutes.

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