Loaded Cheesy Jalapeño Bacon Hasselback Sweet Potatoes

These loaded Hasselback sweet potatoes are a showstopper: crispy accordion edges, tender sweet centers, and a molten core of sharp cheddar and smoky bacon, all tied together with a sweet maple glaze.

Finished with fresh jalapeño, cooling sour cream, and chives, they're perfect as a hearty side or a satisfying vegetarian main. The contrast of textures and flavors makes them impossible to resist.

Hasselback potatoes are a classic way to get crispy edges and a tender interior, and sweet potatoes take that concept to a new level. Here, the natural sweetness of the potatoes is enhanced with a maple-butter glaze, while sharp cheddar and bacon add savory depth.

Fresh jalapeño and sour cream provide a bright, creamy finish. This recipe is straightforward but delivers impressive results, making it ideal for weeknight dinners or special occasions.

Ingredients

Why this recipe works

The Hasselback technique creates thin, accordion-like slices that fan out during roasting, maximizing surface area. This means more crispy edges and more room for the cheese and bacon to melt into every crevice.

The maple-butter glaze caramelizes on the exposed edges, adding a sweet, glossy finish that complements the savory fillings.

Roasting at a high temperature ensures the potatoes become tender inside while the edges crisp up beautifully.

The two-stage baking process—first roasting the potatoes, then adding the cheese and bacon—prevents the cheese from overcooking and allows the potatoes to cook through evenly. The result is a perfectly balanced dish with a variety of textures and flavors.

Notes and substitutions

Choose sweet potatoes that are similar in size and shape for even cooking. Medium-sized potatoes work best—they're large enough to hold plenty of filling but not so big that they take forever to roast. Look for ones that are firm and free of blemishes.

Sharp cheddar provides the most flavor, but any good melting cheese works. Use a block of cheese and slice it yourself for better melting. For the bacon, cook it until crispy, then crumble it. If you prefer a milder heat, remove the seeds and membranes from the jalapeño before slicing.

• sharp cheddar: Monterey Jack, Colby, or a smoked Gouda for a smokier flavor
• maple syrup: honey or agave nectar (use 1 tbsp)
• bacon: cooked turkey bacon or vegetarian bacon bits for a lighter option
• fresh jalapeño: pickled jalapeños for a milder heat or omit for a kid-friendly version

Equipment

• Baking sheet
• Parchment paper
• Chef's knife
• Cutting board
• Pastry brush
• Mixing bowl
• Chopsticks or wooden spoons