Project Description

Loaded Hasselback Potatoes


2 people


15 mins


35 mins

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  • 10 Small Potatoes

  • 4 Snack Peppers

  • 3 Banana Shallots

  • 40g Grated Cheddar Cheese

  • 4 Rashers Streaky Bacon Diced

  • 1 Stock Cube

  • 1 tbsp Chopped Dill

  • 1 Red Chilli (Optional)

Cooking Method

  • 1. Preheat the oven to 200c/190 fan/400f/Gas 6, and make your stock up with 1/2 pint boiling water
  • 2. Thinly slice the potatoes without cutting all the way through. An easy way to do this is to place chopsticks either side of the potato.
  • 3. Place the potatoes slice side up into an oven proof frying pan or dish, nestle the snack peppers and shallots amongst them
  • 4. Pour over the vegetable stock and cook the vegetables for 30-35 minutes until soft
  • 5. Whilst the potatoes & veggies are cooking fry the bacon until crispy
  • 6. When the potatoes and veggies are cooked top with the cheese and return to the oven until it’s melted
  • 7. Remove from the oven and load up with the bacon, candied jalapeños and dill, and the fresh chilli of you fancy a bit more spice