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Before you jump to Jalapeno popper Hasselbeck potatoes recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are now being given more publicity than ever before and there are many reasons why this is so. Poor diet is a leading factor in diseases such as heart disease and high blood pressure which can put a drain on the economy. There are more and more campaigns to try to get people to lead a healthier lifestyle and nonetheless it is also easier than ever to rely on fast, convenient food that is not good for our health. Most likely, a lot of people believe that it takes a great deal of work to eat healthily and that they will need to drastically change their lifestyle. In reality, though, just making a few minor changes can positively impact day-to-day eating habits.
Initially, you must be extremely careful when food shopping that you don’t automatically put things in your basket that you no longer wish to eat. As an example, if you eat cereal for your breakfast, do you ever check to see what the sugar and salt content is before buying? One healthy alternative that can give you a positive start to your day is oatmeal. Mix in fruits or spices to enhance the flavor and now you have a breakfast that can be a regular part of your new healthy diet.
Thus, it should be somewhat obvious that it’s easy to add healthy eating to your life.
We hope you got insight from reading it, now let’s go back to jalapeno popper hasselbeck potatoes recipe. To cook jalapeno popper hasselbeck potatoes you need 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Jalapeno popper Hasselbeck potatoes:
- You need 2 medium Idaho potatoes
- Provide 2 Tablespoons olive oil
- Use 1/2 teaspoon sea salt
- Provide 1/4 teaspoon cracked black pepper
- Take 2 slices bacon
- Prepare 1 Tablespoon pickled jalapeno
- Take 2 ounces cream cheese
- Take 1/2 cup cheddar cheese
Steps to make Jalapeno popper Hasselbeck potatoes:
- Preheat oven to 350°F. Cut thin lines down the potatoes. Use two wooden spoons laid next to the potato as a guide if needed.
- Drizzle potatoes with oil and sprinkle with salt and pepper. Bake until the potatoes are fanned out, around 60 minutes.
- Chop bacon and cook until crispy. Drain on paper towel and set aside. Stir cream cheese and jalapenos together in bowl. Set aside.
- Fill each slot with bacon. Cover each potato with cream cheese and jalapeno mixture then top with cheddar cheese.
- Bake potatoes for 10 minutes then broil until cheddar cheese is browned and bubbly, around 2 minutes.
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