Hasselback Potatoes With Paleo Sour Cream Recipe

5 from 1 vote

Hasselback potatoes and Paleo sour cream are a match made in heaven! Loads of coconut cream, a sprinkle of chives and the side dish is done.

Course Appetizer

Cuisine American

Keyword cream, hasselback, potatoes, sour

Prep Time 15

Cook Time 45

Total Time 1

Servings people

Calories 232kcal

Cost 8

Preheat the oven to 350 F.
Slice slits into each potato, taking extra care not to cut all the way through.
4 large potatoes
Place the potatoes in a baking dish.
Drizzle with ghee or oil and season to taste.
2 tbsp. ghee or cooking oil, Sea salt and freshly ground pepper
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.
1 can full-fat coconut milk
Remove the thick cream and place it in a bowl.
Add the remaining ingredients and mix well.
Juice of ½ lime, Sea salt and freshly ground pepper to taste
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.
2 tbsp. finely chopped chives
Serve immediately.