Buffalo Hasselback Potatoes (dairy-free)

Buffalo Hasselback Potatoes | In Johnna's Kitchen

Hasselback potatoes are a dinner favorite here. They are so easy to make and fun to top with just about anything in the fridge. I love the flavor of Buffalo wing sauce, even though I’ve never had wings. The sauce paired with my dairy-free bleu cheese dressing makes spicy, cheesy Buffalo Hasselback potatoes that will have your tastebuds dancing.

Maybe you’re asking, “What’s a Hasselback potato?” It’s a potato, sliced vertically, that fans out as it bakes. The outside gets a bit crispy, the inside stays soft…and of course, you can top it with just about anything. The name comes from the restaurant in Sweden where it originates, Hasselbacken. I’ve also heard these referred to as accordion potatoes.

I’ve included my bleu cheese dressing recipe as a separate recipe below. It’s good not just on these potatoes, but also with salad. Sometimes I have it with celery sticks and a drizzle of Buffalo wing sauce. I also use it to make my Buffalo Tofu Lettuce Wraps. It tastes just like “regular” bleu cheese dressing, just without the dairy. You won’t need the entire batch to make the potatoes, there will be plenty for other uses. Save the leftovers in the refrigerator for up to a week.


Buffalo Hasselback Potatoes (dairy-free & gluten-free)

Buffalo Hasselback Potatoes (dairy-free & gluten-free)


  • 2 medium potatoes (I like Russet potatoes best for this)
  • 2 bamboo skewers
  • Olive oil (approximately 4 teaspoons, for drizzling)
  • One batch Johnna's dairy-free bleu cheese dressing
  • 1/4 cup Frank's Red Hot Buffalo Wing sauce (or other gluten-free Buffalo wing sauce)
  • 1 Tablespoon melted Earth Balance vegan butter stick OR liquified coconut oil
  • 2 celery stalks, chopped


  • Preheat oven to 450 degrees. Line a baking sheet with parchment paper.
  • Wash and dry the potatoes. Insert the bamboo skewers through the bottom of the potato, about 3/4 of the way down the potato. This helps with not cutting all the way through the potato.
  • Make cuts down the potato in thin slices.
  • Gently remove the skewer from the potato. Hold both ends of the potato with one hand while pulling the skewer out with the other.
  • Oil the outside of the potato with 1/2 of the olive oil. Place in oven for 25 minutes.
  • After 25 minutes, remove from oven and oil the potatoes with the remaining 1/2 of the olive oil. This time it will be easiest to drizzle the oil over the top. This will keep the skin oiled and will keep the inside of the potato from drying out.
  • While the potatoes are cooking, mix together the Buffalo wing sauce and melted butter substitute or liquified coconut oil. Set aside.
  • Return to oven and cook for an additional 25 minutes or until potato is soft in the middle.
  • The potato will fan open on its own, however you may want to gently coax it to open a bit more. Drizzle on bleu cheese dressing:
  • Next drizzle on the Buffalo wing sauce. Return to oven for 5 additional minutes, just long enough to heat the toppings.
  • Top each potato with celery and serve. You may wish to serve a small bowl of the extra Buffalo wing sauce on the side. Enjoy!

Johnna's Bleu Cheese Dressing (dairy-free, gluten-free, vegan)


  • 3 oz. Extra Firm tofu, drained and crumbled
  • 1 cup vegan mayonnaise
  • 2 Tablespoons fresh squeeze lemon juice
  • 1 teaspoon tahini
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon sea salt


  • Combine all ingredients in a small bowl, stirring just to combine. Don't over stir or the tofu crumbles will completely blend in instead of looking like the "cheese" crumbles in the dressing.
  • Store for up to one week in the refrigerator.

I’m linking this post up to Gluten-Free Wednesdays, hosted by Gluten Free Easily, The Gluten-Free Homemaker and Lynn’s Kitchen Adventures.  Drop by their sites to see all of the wonderful recipes that have been submitted!


    • says

      Thanks, Shirley. You are in agreement with my fella when it comes to Hasselback Potatoes. He asks for them often, any way I will make them. Hmm…sounds like a roundup to me. 😉

  1. says

    These potatoes look so good, Johnna! Thanks for sharing them at GF Wednesdays. I have them in the queue to be posted on Facebook on Friday.


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