Looking for an indulgent yet easy to make midweek dinner? McCain Cheesy Hasselback Potato Bake is the perfect summer dish! These golden and crispy McCain Baby Hasselbacks are stuffed with chorizo and mozzarella, smothered in a rich tomato bravas sauce, and topped with melted cheese for a deliciously cheesy finish. A great twist on classic potatoes, ideal for a cosy family meal.
INGREDIENTS
400g of McCain Baby Hasselbacks Sea Salt & Cracked Black Pepper
Heat the oil in a pan and fry the onion for about 5 mins until softened.
Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally.
Lower to a simmer and cook for 10 mins until pulpy.
Hasselback Potatoes
Next, preheat your oven to 210°C / 200°C Fan
Remove the sachet from the bag of McCain Baby Hasselbacks Sea Salt & Cracked Black Pepper, add the seasoning to the potatoes and shake until they’re evenly covered.
Place the hasselbacks onto a baking tray (around 12), then pop them into the top of the preheated oven and bake for 20 minutes until they’re lovely, crisp, and golden.
Remove the hasselbacks from the oven and let them cool for 5-10 minutes.
Once cooled, stuff your hasselbacks with slices of chorizo/pepperoni and mozzarella.
Pour your tomato bravas sauce around the stuffed hasselbacks, top with around grated mozzarella (around 50g), before baking at 180C for 5-10 minutes - until the cheese is golden and gooey!
We topped ours with dried parsley and served with an olive salad.
