Enjoy our vegan recipe Hasselback Potatoes filled with Cheese and Tomato by feastr. Ideal to lose weight. Balanced and very tasty.
|Calories||2802 kJ (669 kcal)|
chef's knife, plate, Spoon, cutting board, baking dish, oven, bowl
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.
Sprinkle and rub the potatoes with olive oil and season with salt and pepper.
Wash and dice the tomatoes.Season with olive oil, oregano, salt and pepper and transfer to a baking dish.
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.
In a bowl, mix the soy yogurt, lemon juice, and agave syrup.
Finely chop the green onion and pickles and mix with yogurt. Season with salt and pepper.
Cut the lettuce into bite-size pieces, dice the pepper and add everything to a bowl.
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.
Serve the potatoes with yogurt dip, tomatoes and salad.
Enjoy your meal!