Hasselback Vegemite Baked Potatoes


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Serves 8-10

12 small to medium potatoes, peeled

20g vegemite

200ml hot water

500ml vegetable stock

20g butter

Pepper and salt to taste

Grated cheddar cheese


Whisk together vegemite and hot water until dissolved. Add the stock and pour into a baking dish. Season to taste. Slice the potatoes thinly but not all the way to the base of the potato. Place into the baking dish and dot over the butter. Bake at 180°C until tender, basting occasionally, and most of the stock has absorbed. (about 1 hour) Sprinkle over a little grated cheese and return to the oven until melted. Serve hot.