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Crispy Cheesy Bacon Jalapeño Popper Hasselback Potatoes

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A comforting and indulgent side dish featuring crispy hasselback potatoes stuffed with a cheesy, spicy jalapeño popper filling and smoky bacon. Perfect for busy nights or casual get-togethers.

Ingredients

Scale
  • 4 medium Russet potatoes (about 1.5 lbs / 700 g)
  • 6 slices thick-cut bacon, chopped
  • 2 medium jalapeños, seeded and diced
  • 1 ½ cups sharp cheddar cheese, shredded (about 170 g)
  • 4 oz cream cheese, softened (about 115 g)
  • 2 cloves garlic, minced
  • 2 green onions, thinly sliced
  • 2 tbsp olive oil (30 ml)
  • Salt and pepper, to taste
  • 1 tsp smoked paprika (optional)

Instructions

  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
  2. Wash and dry the russet potatoes thoroughly. Place each potato on a cutting board and make thin slices about ¼ inch (6 mm) apart, cutting almost all the way through but stopping just before the bottom to keep the potato intact.
  3. Brush each potato generously with olive oil, making sure to get between the slices. Sprinkle with salt, pepper, and smoked paprika.
  4. Place the potatoes on the baking sheet and bake for 35 minutes to soften the potatoes and crisp the skin.
  5. While the potatoes bake, combine the softened cream cheese, shredded cheddar, chopped bacon, diced jalapeños, minced garlic, and sliced green onions in a mixing bowl. Season with salt and pepper.
  6. Remove the potatoes from the oven and gently spread the cheese and bacon mixture into each slice, packing as much as possible without breaking the potato apart.
  7. Return the stuffed potatoes to the oven and bake for another 15-20 minutes, or until the cheese is melted, bubbly, and the tops start to turn golden brown.
  8. Let the potatoes cool for 5 minutes before serving to help the filling set.

Notes

Use chopsticks or wooden spoons on either side of the potato when slicing to avoid cutting all the way through. For extra crispiness, broil the potatoes for 1-2 minutes at the end, watching carefully to prevent burning. Let the potatoes rest after baking to allow the filling to set. Substitute mozzarella for cheddar for a milder melt or turkey bacon for a leaner option. Avoid microwaving leftovers to keep skin crispy.

Nutrition

Keywords: Hasselback potatoes, jalapeño popper, bacon, cheesy potatoes, spicy side dish, comfort food, easy recipe

Find it online: https://evabake.com/crispy-cheesy-bacon-jalape-n-o-popper-hasselback-potatoes-easy-recipe/