Cheddar Bacon Hassleback Potatoes {GF}

A serious decadence alert…. the cheddar bacon sauce on these potatoes will change your world, and probably your waist size (haha). I have never heard of hassleback potatoes until this year and BOOM, they’re everywhere. Maybe I am just behind but thank goodness I caught up because these babies are AMAZING! Plus, they are so stinkin’ easy to make it’s ridiculous that they turn out tasting so well. Buckle your seat belts ladies and gents we are going on a very tasty ride…..

Like I said, super easy recipe to let’s get started with what you’ll need. You probably have everything in your kitchen right now, DOUBLE BONUS! 

The only thing I used additionally that is not in this picture is the vegan bacon bits, a little oil, salt, and pepper. You will need 4-5 potatoes depending on size and how many will fit into your pan. I used a cast iron skillet so all the cheesy goodness wouldn’t stick and make me consider just throwing out a pan once we were done instead of cleaning it (I’m alone in this right? RIGHT). So a good nonstick pan is a must, plus 1/2 bunch green onions chopped, 1.5 cups vegan cream cheese, 1.5 cups vegan sour cream, 2 cups vegan cheddar cheese.

Now the absolute hardest part of this recipe is cutting the potatoes correctly and that’s not even that hard so don’t worry. The easiest way to pull this off is to place your potato in between two wooden spoon handles. The handles give you about 1/2 inch from the bottom of the potatoes which is perfect. Slice them pretty thin, like 1/8 inch, and about a 1/2 inch from the bottom. Look this isn’t a class where you get grades, just try to make them pretty uniform, but aint nobody got time to be perfect yall!

Preheat your oven to 350ºF , once the potatoes are sliced brush with oil (I used olive but feel free my friends to use what you want). Sprinkle with salt and pepper then arrange in your pan that has also been oiled down to help prevent sticking.

Bake at 350ºF for 45 minutes uncovered. While your potatoes are cooking go ahead and make the cheddar bacon sauce. I left my cream cheese and sour cream out for a couple hours so they would be easier to mix together, but if it’s too late for that just add a little almond milk to make it easier on yourself. Combine 1.5 cups cream cheese, 1.5 cups sour cream, 2 cups vegan cheddar cheese, and 3/4 cup vegan bacon bits. For my bacon bits I used coconut bacon, which is ok to me but not the best. The coconut bacon is too sweet to me but you can buy a better one, like these Bac’Uns. Mix all of these ingredients very well, again if you have trouble add a little almond milk to make it easier on yourself. The sauce IS NOT going to be runny, it will be chunky and thick, much easier to slather it all over you little potato loves!

Once your potatoes have cooked for 45 minutes, use a utensil to help them open a little in the areas they aren’t already open so that the sauce can melt down into them (oh my gosh, how good does that sound?!) Now add your chunky cheese sauce covering the potatoes as much as you can but keeping the sauce on top not on the bottom, it will all melt down eventually. Place these covered in the oven for 25 minutes, remove the cover and continue to bake for 5 minutes. Remove from the oven and add your chopped green onions. Try not to stick your whole face in the pan, talk about a burn (HAHA), but the smell is so intoxicating it is hard not to.

Vegan Cheddar Bacon Hassleback Potatoes {GF}

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Ingredients:

• 4-5 potatoes (depending on size and how many will fit your skillet)
• 1/2 bunch green onions
• 1.5 cups vegan cream cheese
• 1.5 cups vegan sour cream
• 2 cups vegan cheddar cheese
• vegan bacon bits
• your favorite cooking oil (I used olive)
• salt and pepper

Directions:

1. Preheat your oven to 350ºF, take two wooden spoon ends and place your potato in the middle to slice them about 1/8 inch thick and 1/2 inch from the bottom.
2.  Brush the potatoes and skillet down with oil. Sprinkle potatoes with salt and pepper. Bake uncovered for 45 minutes.
3. While your potatoes are cooking make the cheddar bacon sauce. Combine 1.5 cups vegan cream cheese, 1.5 cups vegan sour cream, 2 cups vegan cheddar cheese, and 3/4 cup vegan bacon bits. Mix all of these ingredients very well, if your cream cheese or sour cream is too hard to mix (you can leave them out of the fridge to bring them to room temperature to prevent this) add a small amount of almond milk. The sauce should be chunky and thick.
4. After 45 minutes, remove your potatoes and assist the pieces that haven’t, to open with a utensil. Add your chunky cheese sauce covering the potatoes as much as you can on top. Bake covered in the oven for 25 minutes, remove the cover and continue to bake for 5 minutes. Remove from the oven and add your chopped green onions.
5. DEVOOUURRR immediately!

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I hope you enjoy this easy and delicious vegan recipe, contact me with any questions. Don’t forget to follow me to stay up to date on my posts and get new recipes!