Chili Hasselback Potatoes

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Main Dish
Chili Hasselback Potatoes

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Recipe Data

4
Servings
10min
Prep
1hr10min
Total

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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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 4
    QuantityIngredientAdd
    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

    1. 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. 

    2. 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%