Slow Cooker Hasselback Potatoes

how to make Slow cooked hasselback potatoes, DIY Slow cooked hasselback potatoes

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.

Slow cooked hasselback potatoes

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

how to make Slow cooked hasselback potatoes, DIY Slow cooked hasselback potatoes

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

how to make Slow cooked hasselback potatoes, DIY Slow cooked hasselback potatoes

Five Star Home Made Pizza

The secret to good pizza is the crust. When I first started making home made pizza my hubby would eat it and compliment it, but he wouldn’t rave. I really like when he raves. So I kept working on the recipe. This is what I came up with, plus a few hints like roll the crust a little thin if you like it crunchy, and always cook it on your pizza stone. They’re like ten dollars at Bed Bath & Beyond. Oh, and don’t forget the way to a man’s heart is through cheese… at least that’s the way to my man’s heart. He loves when I stuff the crust with cheese.


(note: this recipe makes enough for two crusts)

1/2 tsp. salt

1 cup all purpose flour

2 cups whole wheat flour

1-1/2 tsp active dry yeast

1 cup water

2 Tbs. vegetable oil

1 tsp. brown sugar

oregano, basil, marjoram, garlic powder to taste (I just do a couple of dashes of each)

4 oz. Cheese cut into rectangles

1. Follow your bread-maker’s instructions for a 1.5 lb loaf of dough. (excluding the cheese)

2. Preheat oven to 400 degrees F

3. Roll dough onto a pizza tray or stone (if you have a pizza stone make sure to prep the stone with corn meal first)

4. Roll cheese into crust


5. Add toppings of choice

we used spaghetti sauce, cheese, and bell peppers

and onions

So good!

6. Bake 15- 20 minutes or until crust is golden brown



Feel free to add your own tips and tricks to good pizza in the comment section. I would love to hear your ideas!