Get ready to transform the humble potato into a mind-blowing culinary masterpiece that will have your taste buds dancing and your dinner guests begging for the recipe! These Jalapeño Popper Hasselback Potatoes are not just a side dish – they're a flavor explosion that combines the crispy, fan-like perfection of Hasselback potatoes with the irresistible kick of jalapeño poppers. Imagine golden, crispy potato slices stuffed with creamy cheese, spicy jalapeños, and smoky bacon bits – this is comfort food elevated to gourmet status that will make you the star of any meal.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium russet potatoes
- 1/2 cup cream cheese
- 1/2 cup shredded cheddar cheese
- 2 jalapenos, diced
- 2 tablespoons bacon bits
- 2 tablespoons chopped green onions
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper or aluminum foil.
- Wash the russet potatoes thoroughly and pat them dry with paper towels. Using a sharp knife, carefully make thin, close slices across each potato, cutting about 3/4 of the way through, but not all the way. Leave a small portion at the bottom intact to keep the potato connected.
- Brush the potatoes generously with olive oil, ensuring oil gets between the slices. Sprinkle with salt and black pepper, making sure to season between the cuts.
- Place the potatoes on the prepared baking sheet and bake for 30 minutes until the edges start to crisp and the potato fans out slightly.
- While potatoes are baking, mix cream cheese, shredded cheddar, diced jalapenos, and bacon bits in a bowl. Season the mixture with a pinch of salt and pepper.
- Remove potatoes from the oven and carefully stuff the cheese mixture between the potato slices, ensuring even distribution.
- Return potatoes to the oven and bake for an additional 10-15 minutes until cheese is melted and potatoes are golden brown and crispy.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions before serving.
Tips
- Choose the right potatoes: Medium russet potatoes work best for this recipe, as they have the perfect structure for creating those signature Hasselback cuts.
- Cutting technique: Use a sharp knife and place wooden chopsticks or pencils on either side of the potato to prevent cutting all the way through. This helps maintain the potato's structure.
- Oil is your friend: Be generous when brushing olive oil between the potato slices. This ensures maximum crispiness and helps the seasonings penetrate deeply.
- Cheese distribution matters: Take your time when stuffing the cheese mixture, making sure it gets between each potato slice for even flavor.
- Watch the oven: Every oven is slightly different, so keep an eye on your potatoes during the final baking stage to prevent burning.
- Let it rest: Allow the potatoes to sit for 5 minutes after baking. This helps the cheese set and makes serving easier.Pro tip: For an extra kick, use pepper jack cheese instead of cheddar, or add a sprinkle of red pepper flakes for more heat!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 12g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
