Jalapeno Popper Hasselback Potatoes

Written by The Bingham Group
Yields6 Servings
Prep Time15 minsCook Time30 minsTotal Time45 mins
 5 Medium Baking Potatoes
 2 tbsp Olive Oil
 ½ tsp Ground Black Pepper
 1 tbsp Kosher Salt
 ½ cup Cream Cheese
 ¾ cup Cream
 4 Jalapeños, Finely Diced
 8 oz Sharp Cheddar, Sliced
 ½ cup Sharp Cheddar, Grated
 ½ cup Mozarella, Grated
 12 Strips Crispy Bacon, Cut Into thirds

Pre-heat oven to 350°F.


Cut parallel lines down the length of your potatoes. Do not cut all the way through the potatoes.


Lay your potatoes in a greased cast iron skillet and brush them with oil. Sprinkle salt and pepper. Bake in the oven for 1 hour. You want to make sure your potatoes have fanned out.


Mix together your cream cheese, cream, jalapeños, grated mozzarella and sharp cheddar cheese, salt, and pepper.


Fill each pocket of the potato while alternating a slice of the bacon and a slice of the cheddar cheese. Top the potatoes with the cheese mixture.


Cover your potatoes with foil and put them in the oven for 20 minutes. Uncover potatoes and place back in the oven for an additional 5 minutes.

About the author

The Bingham Group

We are a full service advertising and marketing agency that's been in business since 1989. Our team handles everything from web development, graphic design, and videography to digital marketing and advertising as well as the production of Monroe Life, Farragut Life, and McMinn Life magazines.

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