Accordion potatoes, sometimes called hasselback potatoes, are an elegant (and fun!) way to mix up your stuffed potato game. By making gentle slits in the potato flesh, you create the perfect holder for any number of flavour enhancers.
Cheese variation
Instead of baking feta with the potatoes, sprinkle it on top when serving.
Ingredients
8 medium red-skinned potatoes
1 Tbsp (15 mL) extra-virgin olive oil
4 oz (113 g) feta cheese, cut into thin slices
1 red or white onion, peeled and thinly sliced into half rounds
1/4 tsp (1 mL) ground black pepper
Arugula Pesto
2 garlic cloves, peeled
6 cups (1.5 L) baby arugula
1/4 cup (60 mL) unsalted sunflower seeds (raw or roasted)
1/4 cup (60 mL) extra-virgin olive oil
2 Tbsp (30 mL) lemon juice
Directions
Preheat oven to 375 F (190 C). Line large baking sheet with parchment paper.
To make slits, working one at a time, place each potato in large wooden spoon or spoon rest. Slice potato vertically at 1/8 to 1/4 in (0.3 to 0.6 cm) intervals, being sure not to cut all the way through. Add potatoes to baking sheet and rub to coat with oil. In each slit, place alternating pieces of feta and onion (they don’t need to be perfect). Sprinkle with pepper and roast for 60 to 75 minutes, or until potatoes are tender.
To make pesto, in food processor, pulse garlic until minced. Add arugula and sunflower seeds; pulse until finely chopped. With machine running, drizzle in oil and lemon juice.
Serve potatoes warm and topped with pesto.
Each serving contains: 298 calories; 7 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 38 g total carbohydrates (4 g sugars, 5 g fibre); 174 mg sodium
