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Coles

Loaded hasselback potatoes

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If you're having friends around to watch the footy finals, this loaded hasselback potatoes recipe will feed a happy crowd - even if the team loses!

  • Serves4
  • Cook time1 hour 15 minutes
  • Prep time20 minutes
Loaded hasselback potatoes

Ingredients

  • 8 Red Royale potatoes
  • 300g Coles Australian 4 Star Beef Mince
  • 1 tbs taco seasoning
  • 2/3 cups (80g) Coles Australian Shredded Tasty Cheddar
  • 1/3 cup (80g) sour cream
  • 2 spring onions, thinly sliced

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 200°C. Place 1 potato on a clean work surface. Place a chopstick on the board along each side of the potato. Use a large sharp knife to thinly slice the potato down to the level of the chopsticks (this stops you from cutting all the way through). Repeat with remaining potatoes. Place cut-side up on a baking tray. Season. Bake for 1 hour or until potatoes are tender.
  2. Step 2

    Meanwhile, heat a non-stick frying pan over high heat. Cook mince, stirring with a wooden spoon to break up lumps, for 5 mins or until cooked through. Add taco seasoning and 1/4 cup (60ml) water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until mixture thickens.

  3. Step 3

    Spoon the mince mixture onto the potatoes, pushing into the cuts. Sprinkle with the cheddar. Bake for a further 10-15 mins or until cheddar melts and is golden brown. Top with sour cream and sprinkle with spring onion.

    Loaded hasselback potatoes

    Loaded hasselback potatoes
    • Serves4
    • Cook time1 hour 15 minutes
    • Prep time20 minutes
    Ingredients
    • 8 Red Royale potatoes
    • 300g Coles Australian 4 Star Beef Mince
    • 1 tbs taco seasoning
    • 2/3 cups (80g) Coles Australian Shredded Tasty Cheddar
    • 1/3 cup (80g) sour cream
    • 2 spring onions, thinly sliced
      Description

      If you're having friends around to watch the footy finals, this loaded hasselback potatoes recipe will feed a happy crowd - even if the team loses!

      Method
      1. Step 1

        Preheat oven to 200°C. Place 1 potato on a clean work surface. Place a chopstick on the board along each side of the potato. Use a large sharp knife to thinly slice the potato down to the level of the chopsticks (this stops you from cutting all the way through). Repeat with remaining potatoes. Place cut-side up on a baking tray. Season. Bake for 1 hour or until potatoes are tender.
      2. Step 2

        Meanwhile, heat a non-stick frying pan over high heat. Cook mince, stirring with a wooden spoon to break up lumps, for 5 mins or until cooked through. Add taco seasoning and 1/4 cup (60ml) water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 5 mins or until mixture thickens.

      3. Step 3

        Spoon the mince mixture onto the potatoes, pushing into the cuts. Sprinkle with the cheddar. Bake for a further 10-15 mins or until cheddar melts and is golden brown. Top with sour cream and sprinkle with spring onion.