Cheezy Jalapeno Hasselback Potato Recipe



Preheat oven to 450 degrees



2 Potatoes

2-3 Jalapenos (depending on size)

Daiya Jalapeno Havarti Style Farmhouse Block

Daiya Medium Cheddar Style Farmhouse Block

Daiya Onion & Chive Cream Cheese Style Spread

1 Avocado

Olive Oil to coat potato (about 1/2 cup

Sea Salt to taste



Scrub potatoes and dry them.  Slice the potatoes in thin quarter inch sections (be careful NOT to cut all the way down to the bottom – it needs to stay connected at the bottom.)  Coat the potato thoroughly, and put in a small baking dish and put in the oven for 1 hour 15 minutes.

While that’s cooking, grate 3/4 quarter of each of the blocks of Daiya Farmhouse Blocks and slice the Jalapenos thinly and remove the membrane and seeds.  Set everything aside and enjoy a glass of wine. (Vegan of course)

Once the potato has cooked for 75 minutes, remove and drizzle more olive oil on them, season with Sea Salt and carefully place a jalapeno slice in every other slice of the potato.  Of course, you can put them in every slice…it depends on how spicy you want them.  Put them back in the oven for 30 minutes.

For the last 5 minutes, remove the potatoes and take the Daiya Cream Cheese Style Spread and put in a plastic bag, cut off the corner and pipe in random slices of the potato.  Then CAREFULLY, put the cheeze inside the slices of potato and garnish on top as well.  Put back in the oven to melt…about 5-8 minutes. Take out, let it cool for a few minutes.  Garnish with Avocado and enjoy.

Sorry, comments are closed for this post.

There is no content to display.