Onion and feta hasselback potatoes are an easy, yet fancy, side dish. Stuffed with feta, garlic and onions, these hasselback potatoes a delicious alternative to typical baked potatoes.
Cooking for a Crowd
The recipe is written for a single potato, mainly because I didn’t want to dictate how many potatoes you should make. This recipe works whether you’re doing 4 potatoes or 50 potatoes.
Feta hasselback potatoes are perfect for dinner parties because the potatoes can be stuffed in advance and forgotten in the back of the oven for an hour while you sit around drinking cocktails.
When you finally do pull the potatoes from the oven you’ll have a beautiful and delicious side dish. Could a potato be more simple?
A Sheet Pan Dinner
I do an everything-on-one-sheet-pan meal at least once a week. I often set my oven to preheat before I get home so that I don’t have to rush.
Sheet pan dinners are my favourite, and these potatoes provide a centerpiece to the meal. I make feta hasselback potatoes along side of some seasonal vegetables (cauliflower, carrots, beets and squash tossed in olive oil and garlic are our favourite), and veggie burgers for a complete one-pan meal!
Onion and Feta Hasselback Potatoes
Stuffed hasselback potatoes are an easy alternative to your typical baked potato. Filled with feta, onions and garlic, they are perfect for dinner parties as they can be prepared ahead of time. The recipe is written for 1 potato and can be easily scaled to make 5, 10 or 50 potatoes.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 potato per person 1x
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Russet (floury) potatoes (make one for each person)
For each potato
- 1 tsp olive oil
- 1 tsp minced garlic
- 1 tsp freshly chopped herbs (see notes for suggestions)
- 2 tbsp feta
- 1 thin slice of onion
- 1/4 tsp salt and pepper, to taste
- Mix the garlic and the herbs into the olive oil.
- Wash the potato, then cut a series of thin slices into the potato, about 5 mm apart. Be careful not to cut through to the bottom of the potato because you want the slices to hold together.
- Take a thin slice (about 1 mm) of onion and cut it into quarters.
- Stuff a few pieces of onion into each of the potato slices, fanning them open.
- Brush the cut side of the potato with the olive olive oil, being sure to spread the garlic and herbs between each of the slices.
- Sprinkle on the salt and pepper.
- Crumble the feta on top of the potato, trying to get pieces into each of the slices, without breaking the slices open.
- Bake at 375 F (190 C) for 60 minutes, until the potato is tender.
Keywords: cook for a crowd, picnic, barbecue, easy, simple, dinner party, sheet pan meal, winter, fall,