Sliced Baked Potato with Mojo Verde


Baked Potatoes:

Yukon Gold potatoes, scrubbed and dried
Olive oil

Mojo Verde Sauce: 

3 cloves garlic, minced
1 bunch fresh cilantro
1/2 tsp. ground cumin
3 tbsp. olive oil
1 tbsp. sherry vinegar
1/2 green bell pepper, chopped


Baked Potatoes: 

Preheat oven to 425 degrees F.

Slice slits in potatoes roughly 1/8 inch to 1/4 inch apart.  Tip: Don't try to cut as close to the bottom as possible, you may end up cutting all the way through (like I did...twice). You can always cut the slits a little deeper as the potato begins to bake.

Brush potatoes with olive oil and season with salt and pepper.

Bake potatoes on a baking sheet or in a baking dish for 30 minutes.

Now that the potatoes have begun to fan out, brush them with olive oil, once again.

Bake for an additional 30 minutes. 

Mojo Verde Sauce:

Place all ingredients in bowl of food processor and blend. Salt to taste. 


  1. YUM! i've seen these hasselback dudes a million times but have yet to try them. i might have to change that with the giant haul of sweet potatoes we just got! the mojo verde sounds awesome!