Hasselback Potatoes

Hello all,

Welcome to yet another of our winter special dishes!

Hope you enjoy!

Ingredients:

  • 4 large potatoes
  • 500g mince
  • 1 zucchini
  • 400g canned tomatoes
  • 2 carrots
  • 1 brown onion
  • 2 tblsps. Worcestershire sauce
  • Cheese
  • Salt
  • Pepper
  • Oil
  • 6 Shallots
  • Sour cream (To serve)

Utensils:

  • Saucepan
  • Chef’s knife
  • Cutting board
  • Baking tray
  • Baking paper
  • Grater

Method:

  1. Preheat oven to 200 degrees Celsius and line a baking tray. Wash off potatoes.
  2. Thinly slice potatoes DON’T CUT THE WHOLE WAY THROUGH! You can place a chop stick on either side of the potato and chop level to that, so that you don’t cut the whole way through.
  3. Drizzle with oil and season well. Place potatoes in the oven and bake for 1 hour or until potatoes are tender.
This is what your potatoes should look like when they are cooked
  1. While you’re waiting for the potatoes to cook. Peel the carrots and brown onion. Grate the zucchini, carrots and brown onion. Finely chop up shallots.
  2. Place the mince in a saucepan and cook on medium heat. Place onion, zucchini and carrot into the mince. Add canned tomatoes and half the shallots after the mince and onion is browned.
  3. Grate cheese. Remove potatoes from the oven and spoon some mince mixture on top of them. Top with cheese and place back in the oven.
  4. Bake for a further 10-15mins. Top with sour cream and remaining shallots.

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