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cheesy jalapeno hasselback potatoes with avocado cream sauce in pan
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5 from 2 votes

Accordion Potatoes (Hasselback Potatoes) With Avocado Cream Sauce

Cheesy and spicy, these 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!
Prep Time10 mins
Cook Time1 hr 30 mins
Total Time1 hr 40 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6
Calories: 366kcal


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
  • teaspoon salt
  • 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.

To serve

  • Drizzle the sauce evenly over the potatoes.
  • Serve immediately.


*you can use any potato for this recipe, but changing the variety and size will alter the cook time, so use your best judgment.
**adjust the jalapeños to taste. Add more if you like spicy food, and feel free to omit them if you do not.
To prep ahead
  1. Bake all the way through but do not add the cheese.
  2. Cool and refrigerate for up to 4 days.
  3. Reheat in a covered dish at 350°F for 20 minutes, then add the cheese and bake uncovered for the last 5 minutes


Serving: 1potato | Calories: 366kcal | Carbohydrates: 42g | Protein: 11g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 27mg | Sodium: 254mg | Potassium: 1085mg | Fiber: 5g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 18.5mg | Calcium: 183mg | Iron: 2.1mg