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

Ingredients

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)

Pre-heat the oven to 350 F.
Slice slits into each potato, taking extra care not to cut all the way through.
Place the potatoes in a baking dish.
Drizzle with ghee or oil and season to taste.
Place the potatoes in the oven and bake for 45 minutes to 1 hour, until cooked through.
To make the sour cream, turn the can of chilled coconut milk upside down then carefully drain away the water.
Remove the thick cream and place in a bowl.
Add the remaining ingredients and mix well.
Place in the fridge until you’re ready to serve.
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.
Serve immediately.

Calories 161

Calories from fat 85

Calories from saturated fat 58

Total Fat 9.4 g

Saturated Fat 6.5 g

Trans Fat 0

Polyunsaturated Fat 0.3 g

Monounsaturated Fat 1.5 g

Cholesterol 21.6 mg

Sodium 537 mg

Potassium 495 mg

Total Carbohydrate 17.3 g

Dietary Fiber 2.9 g

Sugars 3.5 g

Protein 3.2 g

Vegetables

1.4