Tired of the same old baked potato? Try these Jalapeno Popper Hasselback Potatoes, with cheddar and cream cheese, studded with jalapeno and topped with a crunchy panko topping.
We are a potato loving family, so we are always looking for new and different ways to enjoy them. These Jalapeno Popper Hasselback Potatoes were our latest creation and were a big hit!
Of course, it’s pretty hard to go wrong when you combine potatoes with cheese and cream cheese and the spicy pop of jalapeno. Add the crunchy panko topping and it’s pretty much potato perfection. The toughest part of these potatoes is cutting them in to the “hasselback” shape. The one tip I’d share is to place something on one side of the potato (a wooden spoon handle, perhaps), that will act as a guide/barrier to cutting the potato slice all the way through.
Cook’s Notes for Jalapeno Popper Hasselback Potatoes
One thing we learned, having made these a couple of times to get it just right – you need to use russet (baking) potatoes. We tried them with Yukon Gold yellow-fleshed potatoes and they never really got soft and creamy, no matter how long we baked them.
Jalapeno Popper Hasselback Potatoes
- 3 baking potatoes scrubbed (russet)
- 2 Tbsp. butter melted
- Salt and pepper
- 4 oz. cream cheese 1/2 a standard block, at room temperature
- 1 cup shredded cheddar cheese
- 2 Tbsp. finely diced jalapeno pepper
- 1/4 cup panko
Preheat oven to 400° F.
Cutting Potatoes: Tip: Place a wooden spoon handle along the side of the potato, to act as a barrier to avoid cutting all the way through the potato. Using a sharp knife, cut slices in to the potato, about 1/4 inch thick, but avoiding cutting all the way through the potato. Place potatoes in a baking dish. Brush with melted butter (being sure to get a bit in between the slices. Sprinkle with salt and pepper. Cover loosely (tent it, leaving sides open) with aluminum foil and bake in pre-heated oven for 40 minutes.
Meanwhile, combine cream cheese, cheddar cheese and jalapeno in a small bowl.
When potatoes have baked for 40 minutes, remove from oven and remove aluminum foil. Using a small spoon, spoon cream cheese mixture over-top of the potatoes, gently pushing some down in to the slices. Sprinkle with panko and return to the oven. Bake a further 30 minutes uncovered. Test for done-ness using a knife in to the centre and bake a few more minutes, if necessary.
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!