Jalapeno Popper Hasselback Potatoes

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 6 servings
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.
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  • 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!

Nutrition Information:

Calories: 271kcal | Carbohydrates: 22g | Protein: 8g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 51mg | Sodium: 236mg | Potassium: 500mg | Fiber: 1g | Sugar: 1g | Vitamin A: 620IU | Vitamin C: 11.9mg | Calcium: 173mg | Iron: 1.2mg