This recipe merges the crispy and savory goodness of a Hasselback potato with the creamy, spicy flavors of a jalapeño popper - YUMMY!
What you'll need:
- 8 small russet potatoes
- 3 tablespoons of Bari's jalapeño infused olive oil
- 1 8 oz package of cream cheese, softened
- 2 tbsp. sour cream
- 1 cup shredded cheddar cheese
- 3 fresh jalapeño's finely chopped (remove seeds and pith for less heat, if desired)
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. smoked paprika
- salt & freshly ground pepper, to taste
- Fresh cooked bacon bits (optional)
- White cheddar Cheese (optional)
- chopped fresh chives (for garnish, optional)
Instructions:
Prep the 'tatos
1. Preheat your oven to 425°F (220°C).
2. Wash and scrub the potatoes thoroughly. Pat them dry.
3. Place a potato between two wooden spoons or chopsticks (to prevent cutting all the way through) and slice the potato into thin, even slices (about 1/8 inch thick), leaving a small base at the bottom. Repeat with the remaining potatoes.
4. Brush the sliced potatoes generously with olive oil. Season with salt, pepper, garlic powder, onion powder, and smoked paprika.
5. Place the seasoned potatoes on a baking sheet lined with parchment paper.
6. They'll need to bake for 45 to 55 minutes, until softened and crispy.
Prep the topping:
1. While the potatoes are baking, mix the softened cream cheese, sour cream, shredded cheddar cheese, spices, and chopped jalapeños in a bowl until well combined. Optional to add in cooked crispy bacon pieces as well.
2. Once the potatoes are baked and crispy, remove them from the oven. Carefully spread the jalapeño popper mixture between the slices of each potato using a small spoon, knife, or spatula. You can also use a piping bag (or a Ziploc bag) to pipe the mixture in between the slices.
Finish baking:
1. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Garnish & Serve:
1. Remove the potatoes from the oven. If using, sprinkle with extra crumbled bacon or jalapeno and chopped fresh chives or parsley. Enjoy!
