Jalapeno Cheddar Hasselback Potatoes Recipe
Looking for what to make with jalapeno cheddar sausage? We’ve got the perfect recipe for you! Try making the perfect jalapeno cheddar Hasselback potatoes that will make you look like a true pro in the kitchen! All you need is russet potatoes, Dickey’s Jalapeno Cheddar Sausage, unsalted butter, Dickey’s Jalapeno Rosemary Seasoning, olive oil, shredded cheese, and sour cream. This delicious twist on potatoes is so easy to make and goes great with any main course. Impress your guests and get ready for them to ask for seconds!
Saying goodbye to basic spicy potatoes and hello to your new favorite potato side dish has never been so easy. The style of Hasselbacking is an easy culinary art that involves creating slices on the potato almost all the way through to create little pockets where you can place your toppings in. This makes for the perfect bite every time. Witness the spicy, cheesy, and meaty taste in every potato bite with this recipe. If you’re not a fan of spicy but still want to have a little taste of heat, that’s not a problem! That’s the beauty of being your own chef! Dress your Hasselback potato with smaller slices of our Dickey’s Jalapeno Cheddar Sausage if you’d like a cooler flavor. Or, add more cheddar cheese or sour cream to cool down and balance your tastebuds even more. The true stars of the show are our hand-crafted jalapeno cheddar sausage and jalapeno rosemary seasoning. Each sausage is created with a rich blend of slow-smoked lean pork and beef, with diced jalapenos and cheddar cheese. When you’re done creating the perfect Hasselback potato, finish it off with our jalapeno rosemary seasoning to add just the right amount of kick that you didn’t know you needed. But don’t stop there! Add this seasoning to any main course like beef, pork, poultry, or fish to add mouth bursting flavor in every bite. Making restaurant quality meals has never been more fun, flavorful, and stress-free!
Preheat your oven to 425 degrees.
Slice a small piece off the potato so it will lay flat on a cutting board allowing to make the vertical slits easier.
Place the potato between 2 chopsticks and make ¼ inch slices in the potato from end to end making sure not to cut all the way through.
Melt the butter and add the olive oil to the bowl and blend together.
Brush the potatoes with the mixture being sure to get in all the slits.
Season with the Jalapeno Rosemary Spice being sure to get in all the slits.
Slice the sausage 1/8 inch on a bias to make longer slices.
Fill the potatoes with the sausage by placing 2 slices per slit.
Bake the potatoes for 45-55 minutes until cooked through and crispy.
When almost done, sprinkle the shredded cheese over the open slits and place back into the oven until melted.
For service, place in a casserole dish and drizzle with sour cream