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RECIPE
9 INGREDIENTS5 STEPS3HR 20MIN

Slow Cooker Loaded Hasselback Potatoes

4.0
1 Ratings

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Loaded Hasselback Potatoes, complete with smoky roasted chickpeas, gooey sharp cheddar, a dollop of sour cream, and fresh cut green onions!
3HR 20MIN
Total Time

Live Eat Learn

Showing you how to make easy vegetarian recipes, one ingredient at a time.
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Ingredients

US / METRIC
Servings:
2
Serves 2
1 cup
Sharp Cheddar Cheese , sliced
1 Tbsp
Olive Oil , divided
1 cup
Canned Chickpeas , drained
half of a 15 oz. can (patted dry)
1/4 tsp
to taste
for garnish
to taste
Scallions , chopped
for garnish

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Nutrition Per Serving

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CALORIES
482
FAT
27.4 g
PROTEIN
20.7 g
CARBS
42.3 g

Cooking Instructions

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Step 1
Lay each of the Yukon Gold Potato (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 (3.5 ounce) between potato slices. Set in a parchment paper-lined slow cooker and brush with Olive Oil (1 teaspoon). Cook on high for 3 hours, or until potatoes are soft.

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Nutrition Per Serving
Calories
482
% Daily Value*
Fat
27.4 g
35%
Saturated Fat
12.2 g
61%
Trans Fat
0.0 g
--
Cholesterol
53.1 mg
18%
Carbohydrates
42.3 g
15%
Fiber
6.8 g
24%
Sugars
1.0 g
--
Protein
20.7 g
41%
Sodium
917.4 mg
40%
Vitamin D
--
--
Calcium
413.6 mg
32%
Iron
2.4 mg
13%
Potassium
777.1 mg
17%
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