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Bacon-Cheddar-Jalapeño Hasselback Potato

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By Cindy Ensley
Updated Sep 20, 2016
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Say goodbye to your classic baked potato recipe! This hasselback-style potato is smothered in melty cheese, and topped with crispy bacon and spicy jalapeños for a flavor packed twist on an old favorite.

Bacon-Cheddar-Jalapeño Hasselback Potato

  • Prep Time 10 min
  • Total 1 hr 15 min
  • Servings 1
  • Ingredients 6
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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

  • Step 
    1
    Heat oven to 425°F. Line cookie sheet with foil. Scrub potato well with stiff-bristled brush, and rinse.
  • Step 
    2
    Place two chopsticks or two wooden spoon handles parallel to each other a few inches apart. Place potato, widest side down, between chopsticks. Use sharp knife to cut deep slits, about 1/4-inch apart, crosswise into potato, cutting most of the way down, but not all the way through, using chopsticks as a guide. Brush potato all over with melted butter, making sure to get some butter into cuts; sprinkle with salt and pepper. Place on cookie sheet.
  • Step 
    3
    Bake about 1 hour or until potato is tender throughout. The cuts in the potato should open like an accordion. Sprinkle cheese over potato, making sure some of the cheese gets into each cut. Sprinkle bacon and a few jalapeño slices over top. Bake about 5 minutes or until cheese is melted.

Nutrition

360 Calories
15g Total Fat
7g Protein
50g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
130
Total Fat
15g
23%
Saturated Fat
8g
42%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
1120mg
47%
Potassium
940mg
27%
Total Carbohydrate
50g
17%
Dietary Fiber
3g
14%
Sugars
4g
Protein
7g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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