I’m definitely a CARB lover and potatoes are on the top of my list. Popper Hasselback potatoes are my favourite so far. The cream cheese makes it SO TASTY!
This recipe serves 2.
What you’ll need:
This is a super easy recipe – but the hardest part is cutting the potato. You’ll want to slice the potato into thin slices, leaving 1/4 inch at the bottom unsliced. (see video below if confused) Repeat with second potato.
Once you’ve “Hasselbacked’ your potato, in a bowl, mix the butter, garlic, pepper, paprika, and oregano. Brush it all over the potato and down into the cracks of the cuts.
Slice your jalapeno and stuff those down the cracks as well and do the same with the cheddar cheese..
In the end, top with the cream cheese and bake at 350° for 45 minutes or until the potato is cooked thoroughly.
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