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Bacon-Cheddar-Jalapeño Hasselback Potato
Bacon-Cheddar-Jalapeño Hasselback Potato
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Prep Time:
10 minutes
Total Time:
1 hour 15 minutes
Upgrade your baked potato with a cheesy, bacon, and jalapeño hasselback style for a bold and flavorful twist!
Ingredients:
  • 1 large russet potato
  • 1 tablespoon unsalted butter, melted
  • Salt and pepper
  • 1/4 cup shredded sharp Cheddar cheese (1 oz)
  • 1 slice bacon, cooked and crumbled
  • 2 tablespoons pickled sliced jalapeño chiles
Instructions:
  • Preheat oven to 425°F and line a cookie sheet with foil. Scrub potato thoroughly with a stiff-bristled brush and rinse.
  • Create a support structure using two chopsticks or wooden spoon handles placed parallel a few inches apart. Set the potato between them, widest side down. Use a sharp knife to make deep slits about 1/4-inch apart crosswise into the potato, using the chopsticks as a guide. Brush the entire potato with melted butter, ensuring it seeps into the cuts, then season with salt and pepper. Transfer the potato to a cookie sheet.
  • Bake for about 1 hour until the potato is tender throughout and the cuts fan out like an accordion. Sprinkle cheese over the potato, ensuring it fills each cut. Top with bacon and a few jalapeño slices, then bake for another 5 minutes until the cheese is melted.

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