Hasselback Potatoes

No bland dinners around your campfire. These pizza-inspired potatoes pack a punch and can easily be prepped at home, wrapped in foil, and then cooked at the campsite.

4 servings

what you’ll need:

4 medium gold potatoes (about 1 pound)
1 package Tofurky® Pepperoni Slices, cut in half
¼ cup preferred vegetable oil, plus more for greasing foil
1 tablespoon dried oregano
2 teaspoons red pepper flakes
1 clove garlic, minced
1 teaspoon sea salt
4 ounces vegan mozzarella shreds

how to make:

1. Cut a small, lengthwise slice off one side of each potato to allow them to lay flat. Working with one potato at a time, place a wooden chopstick or skewer on either side of the potato and slice crosswise in very thin slices. The chopsticks will prevent cutting all the way through. Repeat with remaining potatoes and place each on a lightly oiled square of foil.

2. Stuff pepperoni slices into some of the cuts in the potatoes.

3. In a small bowl, stir together oil, oregano, pepper flakes, garlic, and salt, and drizzle over potatoes. Sprinkle with mozzarella and tightly wrap potatoes in foil.

4. Place foil packets in campfire coals (or an oven preheated to 425˚F), and roast until tender and browned, about 40-50 minutes.