Problem: My family loves hasselback potatoes, but we live in Arizona… and it’s summer. This means that turning the oven on is similar to torturing my family, seriously, I think it might even pass the cruel and unusual punishment test.
Solution: Slow cook it! Yep, my slow cooker doesn’t heat the house up and it uses less electricity than the oven and it makes delicious hassleback potatoes. Win-win-win!
Here’s how I did it.
5 potatoes, 1/4 c. olive oil, 1 cup of grated cheese
1. Almost slice your potatoes, I use a sharp knife and a spoon, you can also place chopsticks on either side of the potato so you don’t accidentally slice your potato in half.
2. Line your slow cooker with tin foil, place your potatoes in the slow cooker, drizzle with the olive oil, and cook on high for the next 4 hours
3. Check for done-ness (potatoes should be easy to pierce with a fork) and add a cup of grated cheese, cook on high for an additional 30 minutes.
4. Enjoy your delicious potatoes without heating up the house