Meet the jacket potato’s prettier and tastier brother – the hasselback potato.
If you’re a fan of jacket potatoes and haven’t tried a hasselback potato, then you really should. Here’s why…
- They’re really easy to make
- They taste 100 times better than a regular jacket potato
- LOOK AT THEM!! They’re so so so so pretty
Isn’t that the prettiest potato you’ve ever seen? OK, OK, I know it’s just a potato and there are many other prettier things in the world, but by potato standards, I think they look good.
Hasselback potatoes v jacket potatoes
The main reason why I prefer these hasselback potatoes is the flavour. Before they’re baked you smother them in a mix of butter and olive oil, which both add a delicious flavour. However, you could do this to a jacket potato. The big thing here is the slits. By cutting slits before baking it allows the butter and olive to permeate the potato and add flavour throughout. The other advantage is that it allows the heat into the middle of the potato more easily, making sure that it’s well cooked all the way through.
I tend to use these as a side dish. However, if you want to add a jacket potato-style filling then this would work brilliantly too.
Hasselback potatoes nutritional information per potato
This assumes you use a medium-sized baking potato (approximately 175g).
This is the estimated nutritional information per potato. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you want to learn more about how this is calculated.