Hasselback Potatoes With Paleo Sour Cream Recipe

8 60 173
Ingredients Minutes Calories
Prep Cook Servings
15 min 45 min 4
Hasselback Potatoes With Paleo Sour Cream Recipe
Health Highlights
Hasselback potatoes were created in Sweden, they are slightly crispy on the outside and creamier on the inside. WF: Fall, Winter


4 potato Potato (medium; peeled)
2 tbsp Ghee (for cooking)
1 can(s) (13.5 oz) Coconut milk, sweetened (full-fat)
2 tbsp Chives (finely chopped; plus more; a garnish)
1/2 whole lime(s) Lime juice (fresh)
1/2 tsp Celtic sea salt (to taste in sour cream)
1/2 tsp Coarse salt (to taste on potato)
1/2 tsp Black pepper (to taste)


  1. Pre-heat the oven to 350 F.
  2. Slice slits into each potato, taking extra care not to cut all the way through.
  3. Place the potatoes in a baking dish.
  4. Drizzle with ghee or oil and season to taste.
  5. Place the potatoes in the oven and bake for 45 minutes to 1 hour, until cooked through.
  6. To make the sour cream, turn the can of chilled coconut milk upside down then carefully drain away the water.
  7. Remove the thick cream and place in a bowl.
  8. Add the remaining ingredients and mix well.
  9. Place in the fridge until you’re ready to serve.
  10. When the potatoes are cooked, remove them from the oven and top each with a generous dollop of sour cream and a scattering of chives.
  11. Serve immediately.

Nutrition Facts

Per Portion

Calories 173
Calories from fat 73
Calories from saturated fat 53
Total Fat 8.1 g
Saturated Fat 5.8 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.3 g
Monounsaturated Fat 1.5 g
Cholesterol 15.5 mg
Sodium 513 mg
Potassium 504 mg
Total Carbohydrate 23.3 g
Dietary Fiber 1.8 g
Sugars 3.5 g
Protein 2.6 g

Dietary servings

Per Portion

Vegetables 1.4

Energy sources