Slow Cooker Loaded Hasselback Potatoes

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

2

Medium Yukon Gold Potatoes

100 g

Sharp Cheddar Cheese , sliced

20 mL

Olive Oil , divided

215 g

Canned Chickpeas , drained

half of a 15 oz. can (patted dry)

1 g

Smoked Paprika

2 g

Salt

as needed

Ground Black Pepper

to taste

Sour Cream

for garnish

to taste

Scallions , chopped

for garnish

Cooking Instructions

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Step 1

Lay each of the Yukon Gold Potatoes (2) facedown on its flattest side, setting two wooden spoons on either side to prevent from cutting all the way through, then thinly slice the potato.

Step 2

Stuff Sharp Cheddar Cheese (100 g) between potato slices. Set in a parchment paper-lined slow cooker and brush with Olive Oil (5 mL) . Cook on high for 3 hours, or until potatoes are soft.

Step 3

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