Low Carb Loaded Hasselback Potatoes. Is a daikon radish a potato? Well no, of course not, but they make a spectacular stand-in many cases and this is another one of those cases. I have not had many hasselback potatoes in my life but on those few occasions, at least to me, they seemed kind of like thick horizontal loaded potato chips. These are very easy assuming you have any or all the “loaded” ingredient toppers. The biggest thing is to get a 9″-10″ long piece of daikon radish (which you will cut in half) and as close to a cylinder of 2½” as possible. Now daikons are vegetables and as we all know, vegetables do not always cooperate but get as close as you can and go with it.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 9"-10" Piece Of Daikon Radish Peeled & Cut In Half
- ¼ C Softened Butter
- ¼ C Sour Cream
- ¼ C Green Onion Tops
- ¼ C Crumbled Bacon Bits
- Cheddar Cheese (Optional & I Didn't Use It)
- Put pieces of radish in simmering water for about 20-25 minutes.
- Run under cold water until you can handle them.
- Preheat oven to 375°.
- With a ¼"-⅜" dowel on either side of daikon tubes and with a thin knife, cut 14-16 slices. The dowels will stop the cut.
- Line your pan with foil and place daikon onto it uncut side down.
- Spread each piece with 2 T butter.
- Place daikon in oven and bake 25-30 minutes or until starting to brown.
- If they are not brown turn on the broiler for a minute or so. If you opt to use cheese put that on too.
- Remove from oven, cut each piece in half, and top with sour cream, bacon bits and green onions.
- 4 Servings
- 186 Calories, 4.2g Protein, 16.5g Fat, 4.6g Carbs, .8g Fiber, 3.8g Net Carbs
- Daikon will begin to spread after it has been in the oven a while.