Preheat oven to 425 degrees. Scrub potatoes and pat dry. Cut off a thin lengthwise slice of each potato to create a flat base. Carefully cut vertical slits, every 1/4-inch, about 3/4 through each potato. Rub with vegetable oil and salt; place on a parchment-lined baking sheet.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Three-ingredient dinner? Check! Reach for Hy-Vee One Step russet potatoes, brickhouse chili, and cracker cuts pepper Jack cheese to make our hasselback potatoes.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 4 Hy-Vee One Step russet potatoes | ||
| 20 slice(s) Hy-Vee cracker cuts pepper Jack cheese | ||
| 1 ¼ c. Hy-Vee brickhouse chili with beans, plus additional for serving | ||
| Green onions, sliced, for garnish |
Things To Grab
- Parchment paper
- Baking sheet
Directions
Bake 50 minutes or until tender. Cool 5 minutes. Alternate cheese slices and chili between slices in each potato. Bake 5 additional minutes or until cheese is melted. Top potatoes with additional warmed chili and chopped green onions, if desired.
Nutrition facts
Servings
430 Calories per serving
Amounts Per Serving
- Total Fat: 19g
- Cholesterol: 65mg
- Sodium: 600mg
- Total Carbohydrates: 44g
- Protein: 21g
Daily Values
0%
Iron 15%
0%
Calcium 30%
0%
Vitamin D 0%
0%
Potassium 25%