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Hasselback Potatoes with Mushrooms, Onions and Cheese

  • 55 min
  • Easy
  • Vegetarian
  • Microwave


  • For the sour cream




Mix the potatoes with salt, pepper and paprika powder. Place the potatoes flat on a cutting board and slice in several places, stopping just before you cut through so the slices are deep but connected.


Put potatoes on a plate, drizzle with 2/3 of the oil mixture and pre-cook at 1000 watts for about 10 minutes in the microwave oven.


Clean mushrooms, peel the onion and cut into slices. Cut gouda into thick slices and fill potatoes alternately with mushrooms, onions and cheese. Sprinkle with remaining oil and bake in the microwave oven at 200°C for about 15 minutes until the potatoes are crispy.


Stir sour cream with salt, pepper and agave syrup. Wash the parsley and chives, shake dry, finely chop and mix into the sour cream. Wash spring onion, dry and cut into fine rings.


Sprinkle potatoes with spring onions and serve with sour cream.


Hasselback Potatoes with Mushrooms, Onions and Cheese

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Adjust Servings:
6 tbsp canola oil
Salt and Pepper
2 tbsp paprika powder
1 tsp cayenne pepper
2 baked potatoes 160g each
100g mushrooms
1 onion
200g gouda
For the sour cream
250g sour cream
Salt and Pepper
2 tbsp agave syrup
0.5 bunch of parsley
0.5 bunch of chives
1 stick spring onion
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