How to Cook Appetizing Jalapeno popper Hasselbeck potatoes

Jalapeno popper Hasselbeck potatoes. Hasselback potatoes have domino-like slots that are perfect for filling with delicious things like bacon and cheese. These have been topped with a creamy and cheesy jalapeño popper sauce which when heated seeps deep into the slots! Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper.

Be sure to use baking potatoes for these ones, to ensure they come out creamy on the inside and crisp on the outside. Twisted is back with another hasselback potato recipe. This time it's a delicious jalapeño popper hasselback potatoes recipe that features cheese and potatoes, a match made in a heaven. You can have Jalapeno popper Hasselbeck potatoes using 8 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Jalapeno popper Hasselbeck potatoes

1. You need 2 of medium Idaho potatoes.
2. You need 2 Tablespoons of olive oil.
3. It's 1/2 teaspoon of sea salt.
4. Prepare 1/4 teaspoon of cracked black pepper.
5. It's 2 slices of bacon.
6. Prepare 1 Tablespoon of pickled jalapeno.
7. You need 2 ounces of cream cheese.
8. It's 1/2 cup of cheddar cheese.

Jalapeño Popper Hasselback Chicken Jalapenos are without a doubt a Mexican icon up there with sombreros and Frida Kahlo. These smooth, glossy torpedoes of joy are ubiquitous not only south of the border but north too, peppering Tex-Mex cuisine with their distinctive mellow heat and dark green hue. Place potato, widest side down, between chopsticks. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper.

Jalapeno popper Hasselbeck potatoes instructions

1. Preheat oven to 350°F. Cut thin lines down the potatoes. Use two wooden spoons laid next to the potato as a guide if needed..
2. Drizzle potatoes with oil and sprinkle with salt and pepper. Bake until the potatoes are fanned out, around 60 minutes..
3. Chop bacon and cook until crispy. Drain on paper towel and set aside. Stir cream cheese and jalapenos together in bowl. Set aside..
4. Fill each slot with bacon. Cover each potato with cream cheese and jalapeno mixture then top with cheddar cheese..
5. Bake potatoes for 10 minutes then broil until cheddar cheese is browned and bubbly, around 2 minutes..

Hasselback potatoes, stuffed with cheddar and cream cheese, studded with jalapeno and topped with a crunchy panko topping. Be sure to use baking potatoes for these ones, to ensure they come out creamy on the inside and crisp on the outside. A copy of The Camp and Cabin Cookbook was given to me for the purposes of an honest review. In a large bowl mix together the cream cheese, jalapenos, two cheeses, salt, pepper and cream. Cut parallel slices down the length of each chicken breast then lay them in a greased skillet and insert alternate slices of cheese and bacon into each.