I’ve got a thing for ‘taters. More specifically tots.
And I also really love this scene in Napoleon Dynamite, which I am pretty sure increased tater tot sales by…. oh I don’t know…. 500000 percent. Or more. Definitely more.
And if that left you numb, then I’m #sorrynotsorry.
But I also love hasselback potatoes. They literally give your average baked potato a facelift and bring a little texture depth leaving your senses extra fulfilled.
Thus the inspiration for these Greek Loaded Hasseltots.
Fingerling potatoes, hasselback style, and then roasted in the oven. Topped with ground lamb, fresh cucumbers & radishes, feta cheese, and then drizzled with (or in my pictures case, blobbed on) greek yogurt.
I wanted a meal out of these, instead of the usual side, but also being a little conscious that swimsuit season is weeks away (or in my case, will probably need to wait more like months before bearing down) I decided to go a little “lighter” on the toppings.
These babies are incredibly easy to make, meal prepped and cooked in under an hour and are very family friendly (except my son needed the potatoes to basically bathe in ketchup before consumption).
If you’re weird about lamb, try replacing it with bison, which is incredibly lean and healthy. And if those two don’t do it for you then get ya beef, extra lean.
You may really top these off with ANYTHING that is in the fridge. This is a great dish to make on Mondays using up all of your leftover food from the weekend. Or really any day of the week…. I just find that I am loaded with a trillion leftovers every Monday. Let’s be tasteful, not wasteful ;p
For tips on slicing the potatoes, check out my other hasselback post.
**** I also am fully aware that the cheese in the photos is NOT feta. but feta was non existent at the time of recipe development, and trust me, there is no substitute. so use feta.