Jalapeno-stuffed Hasselback potatoes: An impressive side dish that’s easier than it looks

Name: Jalapeno-stuffed Hasselback potatoes: An impressive side dish that’s easier than it looks
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Ingredients: 4 unit small russet potatoes, washed and patted dry; 8 oz package of cream cheese, softened; 2 tbsp sour cream; 1 cup shredded cheddar cheese; 3 unit fresh jalapeño peppers, finely chopped; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika; to taste unit Salt & freshly ground pepper

Click to rate this post!

5 (1)

American Comfort Food Oven Vegetarian Weeknight Meals

About this recipe

The only thing better than a buttery baked potato is a baked potato oozing with cheese and jalapenos.

Chef Emily Lonigan of the Niagara Falls Culinary Institute stopped by Nexstar’s WIVB to share this recipe for her twist on a traditional Hasselback potato. And although it looks quite involved, the recipe is actually pretty easy — and somewhat fun. (In Lonigan’s words, it involves “very little mixing” and “a lot of squishing.”)

Ready to give it a try? Whip out a sack of potatoes and start Hasselbackin’ with the recipe below.

COOK MODE Keep Screen Awake

Ingredients

Yields: 4 servings

Jalapeño-Stuffed Hasselback Potatoes

4 small russet potatoes, washed and patted dry
8 oz package of cream cheese, softened
2 tbsp sour cream
1 cup shredded cheddar cheese
3 fresh jalapeño peppers, finely chopped
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika
to taste Salt & freshly ground pepper

Directions

Jalapeño-Stuffed Hasselback Potatoes

Preheat your oven to 425 degrees F.
Slice off a thin layer from the flattest side of each potato, so it can sit on a flat surface without rolling. Set one potato on a cutting board and place a chopstick (or a wooden spoon, or a lollipop stick) along the length of either side of the potato. Slice into the potato, across the width, in thin, even slices about 1/8th-inch thick, being careful not to slice all the way through. Repeat with the remaining potatoes.
Place the potatoes on a baking sheet lined with parchment paper. Brush the potatoes with olive oil and season with salt.
Place the potatoes in the oven for about 45–55 minutes, until tender and the outsides are crispy.
While the potatoes are baking, add the softened cream cheese, sour cream, shredded cheddar cheese, chopped jalapeño and spices to a piping bag or Ziploc bag. Mix until well combined.
TIP: Or 'squish,' if you will.
Once the potatoes are baked and crispy, remove from the oven. Carefully pipe the cream cheese mixture between the slices of each potato.
TIP: You can use a knife or spatula to help get the mixture into the slices.
Return the potatoes to the oven and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.