Jalapeno Popper Hasselback Potatoes

Potatoes are a norm in our house.  They're versatile...they're cheap...and they are handy for filling out a nice meal.  But, like so many things out there, they can become boring.  Baked...fried...mashed...pretty much every recipe calls for one of those methods of cooking.  So, what to do?  Well, perhaps, instead of trying to figure out another way to cook them, we should be looking instead to ramping up how they TASTE!!

Seasonings can go a LONG way to making something special.  Take mashed potatoes, for example.  Most folks make them with a little butter and some milk, maybe even a bit of salt.  BUT, if you then add some roasted garlic and chopped chives, they taste completely different!  My point here is this...making potatoes that will knock your socks off (and leave your family screaming for more), learn to experiment.  Today's recipe does just that.  I'm gonna take a regular potato, and make it into something truly special!  I'll also give you a VERY simple way to do the slicing involved, so don't be nervous.


Jalapeno Popper Hasselback Potatoes

7 medium russet potatoes (or however many will fit in a 10" cast iron skillet)

2 tbsp peanut or sunflower oil (nut oils give this dish a very special flavor)

1 tbsp sea salt (reduce to 1/2 tbsp if on a low-salt diet)

Thinly sliced white or yellow cheddar cheese (roughly 5-6 pieces for each potato) cut in 1.5" x 1.5" pieces

10-12 slices of bacon, cooked medium (it will crisp more as it bakes), cut in 1.5" x 1.5" pieces

1 8oz package cream cheese

1/2 cup heavy cream

4-6 medium jalapenos, cored and seeded, diced very fine (go lower if you want less heat, more if you want a real kick)

1/2 cup grated cheddar cheese

1/2 cup grated mozzarella cheese

1 tsp salt

1 tsp pepper

Directions

Preheat oven to 350 degrees.  Grease a 10" cast iron skillet (any oven-safe skillet will do, but I prefer cast iron), and set aside.

Time to slice the potatoes.  To make this EASY, lay 2 wooden spoons parallel to each other, place a potato between them, and slice all the way down until you reach the spoons.  Continue slicing, 1/8" thick, until ALL potatoes are sliced all the way across.  Place potatoes in skillet, and drizzle with the nut oil, making sure they are well coated.  Sprinkle with sea salt, and place in the oven.  Allow to bake for 45 minutes to an hour, until the potatoes fan out and are tender.

While potatoes are baking, let's prepare our jalapeno popper mix.  In a small bowl, combine cream cheese, heavy cream, finely diced jalapenos, shredded cheeses, salt and pepper until well mixed.

When potatoes are ready, carefully insert a slice of cheese, then a piece of bacon, in alternating cuts on the cooked potatoes (they WILL be hot so please be careful).  Once all potatoes are "stuffed", top each with the jalapeno mixture, coating well (yes, use it ALL).  Lightly cover with foil, bake for an additional 20 minutes, then remove cover and bake for another 5-7 minutes until the tops are lightly browned. 


That's it, folks!  Potatoes that go well with virtually ANY main course, and will have your family begging for more.  ENJOY!!!!