Hasselback Potatoes filled with Cheese and Tomato

Preheat the oven to 350 °F.

Wash the potatoes and pat dry. With a sharp knife cut thin vertical slices from one end to the other, being careful not to cut them all the way through. You can place wooden spoons or chopsticks on either side of the potato to keep your knife from slicing through.

• 7.1 oz Potatoes

Sprinkle and rub the potatoes with olive oil and season with salt and pepper.

• 1 tsp Olive oil
• Salt
• Black pepper

Wash and dice the tomatoes.Season with olive oil, oregano, salt and pepper and transfer to a baking dish.

• 2 Tomatoes (~ 8.5 oz)
• 1 tsp Olive oil
• 1 tsp Oregano leaves, dried
• Salt
• Black pepper

Place the potatoes on top of the tomatoes.

Bake the potatoes for approx. 40-50 minutes. 10 minutes before the end of baking time, place the cheese on top of the potatoes and bake until golden brown.

• ½ cup Vegan cheese, shredded

In a bowl, mix the soy yogurt, lemon juice, and agave syrup.

• ¾ cup Soy yogurt
• ½ Lemon (~ 1 oz)
• ¾ tsp Agave syrup

Finely chop the green onion and pickles and mix with yogurt. Season with salt and pepper.

• ½ Green onion (~ 0.6 oz)
• 3 Gherkins (~ 2.1 oz)
• Salt
• Black pepper

Cut the lettuce into bite-size pieces, dice the pepper and add everything to a bowl.

• ½ Romaine lettuce (~ 2.1 oz)
• ½ Bell pepper, red (~ 2.6 oz)

Add the olive oil, balsamic vinegar, salt, and pepper to a mason jar. Screw the lid on tightly and shake vigorously until combined. Drizzle the dressing over the salad and toss lightly until coated evenly.

• 1 tsp Olive oil
• 2 tsp Balsamic vinegar
• Salt
• Black pepper

Serve the potatoes with yogurt dip, tomatoes and salad.

Enjoy your meal!