Last week was Michael’s 26th birthday, so to celebrate we made a skype dinner together, because we’re all food nerdy like that. Even if I was back home we probably would’ve done the same thing, except the difference is that there wouldn’t be two different climates for cooking (read: having the stove and oven blasting during Austin’s hottest day thus far does not align with Saskatchewan’s mild spring day).
Sweating buckets was worth it, though, for the resulting “dude meal” (so-called by my roommate), and I definitely didn’t have to be a dude to enjoy it.
The star of the show was the Hasselback baked potato, which was scallop-sliced and rubbed with garlic butter, and later topped with melted Daiya cheese, green onions, bacon bits (I have a bag of dehydrated coconut bacon…so good), and a wonderful white mushroom sauce. Michael topped his ‘tato with a dollop of plain yogurt – he had no sour cream, but it worked all the same. For how pretty it looks, it was intensely easy to make, and we concurred that it was our new favorite way to enjoy a baked potato.
The supporting cast consisted of sauteed asparagus, topped with the same white mushroom sauce as the potato, and some veggie sausage slices. Ketchup made an appearance on my plate, too, because ketchup is the condiment of the gods. Michael enjoyed vegan seafood as the protein portion of his meal, made by the company Sophie’s Kitchen (which he talked about in an earlier post), this time testing out the crab cakes and scallops.
Hasselback Baked Potato with Garlic Butter
1 medium Russet potato, washed
1 tablespoon vegan margarine
1 garlic clove, minced
Small handful Daiya cheddar cheese
Assorted toppings (sour cream, chives or green onions, bacon bits, etc.)
1. Preheat the oven to 425 F.
2. Make the garlic butter: Heat the margarine in a small saucepan over medium heat. When melted, add the garlic and cook for a few minutes. Remove from heat.
3. To prepare the potato, make 1/4-inch slices widthwise all the way down the length of the potato. If you place a wooden spoon on each side of the potato (lengthwise), your knife won’t cut all the way through the bottom of the potato, making flawless slicing easy-peasy. Pour the margarine on the potato and rub it into the crevices. Place the potato on a baking pan and bake for 50 minutes, adding the cheese on top of the potato in the last 7 minutes or so, to melt.
Serve with whatever toppings you like, in whatever quantity you like. Enjoy!
The white mushroom sauce was creamy and rich without being unhealthy, and I’m excited to share that recipe with you next time. Happy weekend, guys!