Cook Well, Eat Well

Hasselback Potatoes with Avocado Dip

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Serves 8



4 - 6 large potatoes, with skins on 

1 tsp salt, or to taste 

4 Tbsp fresh mixed herbs, finely chopped* 

4 Tbsp butter, melted 


4 Tbsp grated cheese 

2 Tbsp grated parmesan 


1 large avocado 

1⁄2 Cup sour cream 

2 Tbsp lemon juice, freshly squeezed 

1⁄4 tsp onion powder 

Salt and pepper to taste 



  1. Preheat an oven to 220 degrees Celsius. 
  2. Scrub and rinse the potatoes, cut into thin slices but not all the way through. Use the handle of a wooden spoon to prevent the knife from cutting all the way through. Place the wooden spoon down along the side of the potato holding it against it. 
  3. Place the potatoes into a baking dish and slightly “fan-out” the slices. Sprinkle with salt and herbs then drizzle with butter. Bake potatoes in the oven for approximately 1 hour. 
  4. If you would like to add cheese to your potatoes remove them from the oven 10 – 15 minutes prior to them being done. 
  5. Sprinkle cheeses over and continue to cook until lightly browned, cheeses are melted and potatoes are soft inside. Check with a fork. 
  6. Serve your hasselback potatoes with the avocado dip alongside your favourite holiday time meal. 

For the dip: 

  1. Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, along with the sour cream and onion powder, mix together well. 
  2. Season with salt and pepper to your liking and serve immediately. 


        Feeding Kids Tip: If your kids like this dip, put any leftover in the fridge. It will make a great snack later with sticks of carrot, cucumber, capsicum or crackers.