Hasselback Potatoes with Sautéed Vegetables

Bake the potatoes:
Place the prepared potatoes on a baking sheet and bake for 60 minutes, or until crispy on the outside and tender on the inside.
Sauté the vegetables:
While the potatoes are baking, heat 2 tablespoons of the sunflower oil in a large skillet over medium heat.
Add the chopped onions and cook until translucent, about 5 minutes.
Add the grated carrot and diced bell pepper and cook for another 5 minutes until tender.
Season with salt and black pepper.
Add the chopped tomatoes, minced garlic, spring onions and dill. Cook for a further 5-7 minutes until the tomatoes have broken down and the flavours have combined.
Serve the dish:
Once the potatoes are cooked and golden, remove from the oven.
Serve the Hasselback potatoes with the sautéed vegetables for a hearty and tasty meal.
Serving suggestions:
You can drizzle a little more sunflower oil on the potatoes just before serving to improve their crispiness.
Add a dollop of sour cream or yogurt as a dip to complete the dish.
Cooking tips:

To make cutting easier, place a wooden spoon on each side of the potato while cutting. This will prevent the knife from cutting all the way through.
Feel free to adjust the seasoning of the sautéed vegetables to your liking by adding your favorite herbs or spices.
Nutritional Benefits:
Potatoes are a great source of potassium and vitamin C.
The addition of turmeric offers anti-inflammatory benefits, while garlic supports immune health.