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

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.

Jalapeno-stuffed Hasselback potatoes

Yield: 4 servings. Time: 90 minutes.

Ingredients

• 4 small russet potatoes, washed and patted dry
• One 8-ounce package of cream cheese, softened
• 2 Tablespoons sour cream
• 1 cup shredded cheddar cheese
• 3 fresh jalapeño peppers, finely chopped (remove seeds and pith for less heat, if desired)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• Salt & freshly ground pepper, to taste

Instructions

1. Preheat your oven to 425 degrees F.
2. 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,” as Lonigan says) along the length of either side of the potato, length-wise. 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. (The chopsticks should prevent the knife from cutting too deep.) Repeat with the remaining potatoes. 
3. Place the potatoes on a baking sheet lined with parchment paper. Brush the potatoes with olive oil and season with salt.
4. Place the potatoes in the oven for about 45–55 minutes, until tender and the outsides are crispy.
5. While the potatoes are baking, add the softened cream cheese, sour cream, shredded cheddar cheese, chopped jalapeno and spices to a piping bag or Ziploc bag. Mix (or “squish,” if you will) until well combined.
6. Once the potatoes are baked and crispy, remove from the oven. Carefully pipe the cream cheese mixture between the slices of each potato. (You can use a knife or spatula to help get the mixture into the slices.)
7. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

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