A recipe for potatoes, thinly sliced and baked, then stuffed with spicy chorizo, melty cheddar cheese and jalapeno peppers, topped with sour cream. An excellent side dish to any meal.
Hasselback potatoes are a fun and unique spin on the baked potato. Instead of simply baking the potato as you normally would, you slice the potato almost all the way through into several slices, THEN bake it. This allows you to stuff it with all sorts of crazy awesomeness. It's one of those recipes that is open to interpretation, so we're interpreting ours with Tex-Mex flavors. And viola! Here we have it - Tex-Mex Hasselback Potatoes with Cheddar and Chorizo. #YUM.
Yes! We've got a good helping of cooked spicy Mexican chorizo stuffed right in there, along with slices of jalapeno peppers - please cue Mike's #JalapenoObsession - lots of cheddar cheese, then it's all topped with Mexican crema, though sour cream will do you just fine, and freshly chopped cilantro. I also topped ours with some homemade picante sauce, which is optional, though I do recommend.
The overall key here is how you prepare the potatoes. It is all about the cutting. Here are some general instructions to help you with making ANY Hasselback Potato Recipe.
How to Make Hasselback Potatoes - Instructions
First, cut a thin slice from the bottom of each potato to help them stand flat. Set 2 wooden spoons on opposite sides, lengthwise, of the first potato and slice them into 1/8 inch slices across the middle. The spoons will ensure you don’t cut the potatoes all the way through. Like so.
Next, brush the uncooked, sliced potatoes with olive oil.
At this point you can now season with salt and pepper and whatever seasonings you'd like. In this case, I've used some taco seasonings for additional flavor.
Next, bake the potatoes for about 40 minutes to cook them nearly through.
Let them cool. Then, stuff your preferred ingredients in between each slice. You'll need to separate them with your fingers to reach all the way in there. The potato will spread out from the stuffing. This is a good thing.
Now it is time to bake them again for about 20 minutes to cook everything through. Save the cheese for last, as it only needs to be melted in the last 5 minutes or so. Done! Remove from the oven and finish them off with all of your favorite toppings, in this case, Tex-Mex style.
I hope you enjoy them!
Tex-Mex Hasselback Potatoes with Cheddar and Chorizo - Recipe
- 4 medium-sized baking potatoes
- Olive oil
- 2 tablespoons taco seasoning
- Salt and pepper to taste
- 2 jalapeno peppers, sliced thin
- 12 ounces cooked chorizo
- 4 ounces shredded cheddar cheese, or more as desired
- Crema for serving
- Chopped cilantro for serving
- Heat oven to 425 degrees.
- Cut a thin slice from the bottom of each potato to help them stand flat. Set 2 wooden spoons on opposite sides, lengthwise, of the first potato and slice them into 1/8 inch slices across the middle. The spoons will ensure you don’t cut the potatoes all the way through. Do this for the remaining potatoes.
- Drizzle each potato with olive oil and season with taco seasoning, salt and pepper.
- Bake for 40 minutes.
- Remove from heat and cool slightly. Stuff each potato between the slices with jalapeno slices and crumbled chorizo. Drizzle with more olive oil.
- Return to the oven and bake another 20 minutes, or until the potatoes are tender.
- Top each with cheddar cheese and continue cooking about 5 minutes, or until the cheese is nicely melted.
- Top with crema, any remaining chorizo and cilantro. Serve