Cheesy and spicy, these jalapeño hasselback potatoes are sinfully delicious! Sliced almost all the way through and shaped like an accordion, these potatoes are stuffed with jalapeños, smothered with cheese, and drizzled with an avocado cream sauce!
Who knew the humble potato could get so fancy?! From herb and garlic potato stacks to domino potatoes to these hasselback potatoes, they are so versatile and can look super impressive on your dinner table!
For a little Mexican twist on potatoes, try these cheesy jalapeño hasselback potatoes. They are cheesy, a little bit spicy, and soooo tasty. Drizzle with the avocado cream sauce to take them over the top.
Reasons you'll ♡ jalapeño hasselback potatoes
- they are impressive and will wow your guests
- they are deceptively simple to prepare
- you can't beat the jalapeño and avocado flavors in this recipe
What's with the name?
Thank you, Sweden for this culinary contribution! Hasselback potatoes originated in the hotel Hasselbacken in 1953, hence the name. They quickly became popular in Sweden, and eventually, across the world for both their flavor and beautiful appearance. While traditionally seasoned with caraway seeds, paprika or breadcrumbs, these days you can find a variety of toppings including fresh herbs and spices, grated cheese, bacon and more.
Use any potato
You read that right, you can make hasselback potatoes from any type of potato! I've used small (6 oz) russet potatoes for this recipe, but you can use Yukon gold, white potatoes, red potatoes and even baby potatoes!
When choosing your potatoes, I advise picking ones of a similar size so that they will all cook through at the same time.
Keep in mind that different potatoes will have a different cook time and you will need to adjust the recipe.
How to make the slices
The trick is to slice almost all the way through, but leave a section at the bottom which is still attached. One trick I've learned is to place a chopstick on either side of the potato while slicing to prevent cutting fully through the potatoes.
Try to make slices ⅛ of an inch apart, and try to slice them as evenly as possible across the potato so that they cook through evenly.
TIP- Rinse the potatoes after slicing
One trick to help the folds separate during baking is to rinse them after slicing under cold water. Carefully and gently pull the potato apart at each fold so the water can run down into the potato.
Brush with oil- twice
When you first slice the potatoes, the layers will be stuck together. Don't worry too much about this. Brush the whole potato with oil and pop them into the oven.
Once the potato begins to bake, the layers will shrink as they loose moisture. After 30 minutes, a second application of oil will get in between the layers.
For this recipe, we are placing a jalapeño slice between the layers. As the jalapeño roasts, the sharp, spicy, raw jalapeño flavors mellow out into a sweeter, less spicy and super delicious flavor.
During the last 5 minutes, we will also smother with shredded cheese.
Avocado cream sauce
The last step, which is optional but so so delicious, is to make a quick avocado cream sauce. Combine a ripe avocado with room temperature cream cheese, milk, lime juice, salt and pepper. It's creamy, tangy and so perfect on the potatoes!
- Cook times are specific for 6 oz potatoes, and will differ if you have different sized potatoes
- To prepare ahead- bake all the way through but do not add the cheese. Cool and refrigerate for up to 4 days. Reheat in a covered dish at 350°F for 20 minutes, then add the cheese and bake uncovered for the last 5 minutes
- Adjust the number of jalapenos to your taste level; reduce if you don't like spicy food, and increase if you want it spicier
- While pictured in a 9 x 9 inch baking dish, you can also cook these on a baking sheet
- Feel free to get creative and stuff other ingredients between the folds: ham and bacon are two tasty options
More tasty side dishes
- Unbelievably Crispy Grilled Potatoes
- Herb and Olive Oil Crock Pot Potatoes
- Grilled Potato Salad with Onions, Peppers and Arugula
- Slow Cooker Potato, Corn and Jalapeno Soup
- Instant Pot Sweet Potatoes for Meal Prep
Jalapeno Hasselback Potatoes
- 6 small russet potatoes (6 oz each; see note *)
- 2 tablespoons vegetable oil (divided (and more as needed))
- salt and pepper (to taste)
- 1 jalapeno (membrane and seeds removed, and sliced into thin rounds; see note **)
- 1 ½ cups mozzarella cheese (shredded)
Avocado Cream Sauce:
- 1 avocado (ripe)
- 2 tablespoons cream cheese (at room temperature)
- 2 tablespoons milk
- 1 teaspoon lime juice
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
Jalapeno Hasselback Potatoes
- Pre-heat oven to 425°F.
- Scrub russet potatoes clean. Place a wooden spoon on either side of the potato, and slice slits ⅛ inch apart that do not go completely through the potato. Repeat along the length of the potato.
- Run the sliced potato under cold water, gently fanning out the potato. This rinses off extra starch and helps the potato fan while cooking.
- Place the potato in a baking dish and repeat with other potatoes.
- Brush potatoes with around 1 tablespoon of oil, to coat. Don't worry if you can't get it between the folds yet.
- Place in pre-heated oven and bake for 30 minutes.
- Brush potato with more oil, getting it down between the potato folds (at this point, they should be fanned out).
- After one hour, remove dish from oven. Gently place jalapeno slices into every second or so fold in the potato. Drizzle remaining oil over potatoes so that it seeps into the folds, brush for coverage, and sprinkle with a pinch of salt and freshly ground pepper. Return to the oven for another 30 minutes (or until potatoes are cooked through in the center).
- Top each potato with around ¼ cup of shredded cheese, working the cheese down into the folds of the potato.
- Return to the oven for 3-5 minutes, until cheese has melted.
Avocado Cream Sauce:
- In a medium bowl, beat together all ingredients until smooth. Add additional milk as needed to thin out the sauce. Taste and add additional salt, if desired.
- Drizzle the sauce evenly over the potatoes.
- Serve immediately.
- Bake all the way through but do not add the cheese.
- Cool and refrigerate for up to 4 days.
- Reheat in a covered dish at 350°F for 20 minutes, then add the cheese and bake uncovered for the last 5 minutes
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.