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
Ingredients
- 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
Instructions
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Preheat oven to 400° F.
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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.
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Meanwhile, combine cream cheese, cheddar cheese and jalapeno in a small bowl.
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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.
Recipe Notes
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!
I have never made hasselback potatoes but know my husband would flip for these Jalapeño Popper flavored potatoes. This is so creative and beautiful to boot!
Thanks Tricia :)
DAMN! Now that’s how to make potatoes!!! Thanks for sharing my husband is going to LOVE these – Cheers:)
Thanks so much, Stephanie. Enjoy :)
What a fun and unique idea! This could definitely be a whole meal for me!
Thanks Chris and yes, they are hearty potatoes!
Thanks Julia. Enjoy :)
I am about to show this beauty to my husband, which means I would HAVE to make it tonight. These potatoes look simply genius. You combined so many good things there, Jennifer!
These potatoes look incredible, too good for words, really! :)
Thanks Laura :)
These are so ‘beyond’ I can’t even find the words to comment. My mouth is watering like mad. I keep thinking about the flavors I love, the texture from the panko and the perfectly sliced potatoes. You are a wicked woman, Jennifer.
Thanks Toni :) The panko on top was really nice. Very crispy!
I made hasselback potatoes awhile ago but you took them to a whole new level! Yummmmm!
Thanks so much, Justine :)
My husband would eat a baked potato for dinner every night if I let him, I’m going to have to make these…I love jalapenos so it will be a hit all around!
These would be a nice change from the usual baked potato for sure, Sue :)
Ah!! Crushing on this so hard!! You just created my dream potato!
Thanks Katrina :)
Wow Jennifer, these sound delicious! I love the look of Hasselback potatoes. I am loving all the ingredients in this one! We are also a potato loving family AND a jalapeno popper loving family, so these are perfect!
Thanks Mary Ann. These were a fun treat :)