19 de febrero de 2018

Jalapeño Popper Hasselback Potatoes RECIPE FOR TODAY

Jalapeño Popper Hasselback Potatoes


7 medium potatoes
2 tbsp groundnut oil
1 tbsp sea salt
1/2 tsp pepper
Sliced Cheddar cheese
12 rashers cooked bacon, cut into thirds
1 cup cream cheese
3/4 cup cream
6 jalapeños, seeded and finely diced
1/2 cup grated cheddar
1/2 cup grated mozzarella
1 tsp salt
1 tsp pepper


  1. Preheat the oven to 180°C/350°F.
  2. Cut parallel lines down the length of the potatoes - you can use two wooden spoons laid next to the potato as a guide to stop you cutting all the way through if you need to.
  3. Lay the potatoes in a greased skillet and brush with oil and sprinkle with salt and pepper. Bake for 45minutes to 1 hour or until the potatoes are fanned out.
  4. Meanwhile mix together cream cheese, cream, jalapeños, grated cheeses, salt and pepper until combined.
  5. Fill each slot alternating a slice of cheddar and a slice of bacon.Top each potato with jalapeño cheese mix.
  6. Cover with foil/parchment and bake for 20 minutes and then remove covering and bake for an additional 5 minutes.
  7. Enjoy!

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