Loaded Hasselback Daikon
This baked daikon radish is reminiscent of a baked potato. Cut into slices for a hasselback, it is topped with cheese, sour cream, bacon, and green onions for the fully loaded baked potato experience.
Servings 2
Calories 302kcal
Ingredients
- 4 slices bacon pre-cooked and chopped fine
- 8 inch daikon radish peeled and ends trimmed and cut in half to produce 2, 4 inch segments
- 1/4 cup cheddar shredded, omit for dairy-free
- 1/4 cup sour cream or coconut yogurt for dairy-free with lemon juice added to taste
- 2 green onions sliced
Instructions
- Preheat the oven to 350ºF and line a rimmed baking sheet with foil. Lay the bacon on the foil and bake in the oven until crisp, about 30 minutes.
- Coat the daikon in a bit of oil and wrap tightly in foil. Add to the oven to bake along with the bacon.
- Once the bacon is crisp, remove both the bacon and daikon from the oven. Place the bacon on a paper-towel lined plate to remove excess grease. Do not clean pan.
- Slice through the daikon in 1/4-inch slices using two wooden skewers set on either side of the radish to prevent the knife from cutting all the way through.
- Coat the radish with any rendered bacon grease and set onto the prepared baking sheet from cooking the bacon.
- Bake at 350ºF for 20-30 minutes, or until softened and beginning to brown.
- Top with cheese, if using and bake for another 5 minutes, or until melted.
- Remove from oven and top with sour cream, bacon, and green onions. Sprinkle with a bit of salt and pepper to taste, serve.
Nutrition
Calories: 302kcal | Carbohydrates: 3g | Protein: 10g | Fat: 28g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 59mg | Sodium: 406mg | Potassium: 198mg | Fiber: 1g | Sugar: 1g | Vitamin A: 457IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 1mg