Loaded Cheesy Jalapeño Bacon Hasselback Sweet Potatoes Step-by-step instructions

Before you start

Before starting, gather all ingredients and equipment. Cook the bacon until crisp, then crumble it. Slice the cheddar into thin squares. Wash and dry the sweet potatoes.

If using fresh jalapeño, slice it into rounds, removing seeds if desired. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Have the butter melted and the maple syrup measured.

Instructions

Prep and Glaze

1. 1Prepare the Sweet Potatoes
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Scrub the sweet potatoes well and pat them dry. Place one sweet potato between two chopsticks or wooden spoons on a cutting board. Make thin slices across the potato, about 1/4 inch apart, stopping when the knife hits the chopsticks so the slices go about three-quarters of the way down. Repeat with the remaining sweet potatoes.
   Look for The slices should be even and the potato should stay intact at the bottom.
   Tip Using chopsticks prevents cutting all the way through, creating the accordion effect.
2. 2Make the Maple Butter Glaze
   In a small bowl, combine the melted butter, maple syrup, smoked paprika, and salt. Stir until well blended.
   Look for The glaze should be smooth and slightly thickened.
   Tip Warm the maple syrup slightly if it is too thick to mix easily.
3. 3Brush the Potatoes
   Brush the glaze generously over the entire surface of each sweet potato, making sure to get it between the slits. Use a pastry brush to reach into the crevices.
   Look for The potatoes should be evenly coated and glistening.
   Tip Reserve a little glaze for basting later if desired.

The potatoes are sliced with even accordion cuts, and the maple-butter glaze is brushed over every surface. The glaze should be evenly distributed, and the potatoes should look glossy. The oven is preheated, and the baking sheet is lined.

Roast and Stuff

4. 4First Roast
   Place the potatoes on the prepared baking sheet. Roast for 45 minutes, until the potatoes are tender and the slits have fanned open slightly.
   Look for The edges will be starting to crisp and the centers should be easily pierced with a fork.
   Tip Rotate the baking sheet halfway through for even browning.
5. 5Stuff with Cheddar and Bacon
   Carefully tuck the cheddar squares and crumbled bacon into the slits of each potato, distributing them evenly. Press them in gently so they stay in place.
   Look for The cheese and bacon should be nestled into every slit.
   Tip Use thin slices of cheese so they melt quickly and evenly.
6. 6Second Roast
   Return the potatoes to the oven and bake for 10 more minutes, until the cheese is melted and bubbling and the bacon is heated through.
   Look for The cheese should be molten and lightly browned in spots.
   Tip If the cheese is browning too quickly, cover loosely with foil.

After the first roast, the potatoes are tender and the slits have fanned open.

The cheese and bacon are tucked into every slit, and the second roast has melted the cheese to a bubbling, golden state. The kitchen smells of roasted sweet potatoes and smoky bacon.

Garnish and Serve

7. 7Garnish and Serve
   Remove the potatoes from the oven and let them cool for a few minutes. Top each potato with fresh jalapeño slices, a dollop of sour cream, and a sprinkle of chopped chives. Serve warm.
   Look for The sour cream should be creamy and the jalapeños bright green.
   Tip For extra heat, add more jalapeño slices or a drizzle of hot sauce.

The potatoes are topped with fresh jalapeño rounds, a dollop of sour cream, and a sprinkle of chives. The sour cream adds a cool contrast, and the chives bring a fresh oniony note. The potatoes are ready to serve, with the cheese still warm and stretchy.

Common mistakes

One common mistake is cutting the potatoes too deeply, causing them to fall apart. Use chopsticks as a guide to stop the knife. Another issue is overcrowding the baking sheet—give the potatoes space so they roast evenly.

Also, don't skip the second roast; this is what melts the cheese and heats the bacon through. Finally, let the potatoes rest for a few minutes before serving so the cheese sets slightly.

How to tell it’s done

The sweet potatoes are done when they are tender all the way through—a knife or fork should slide in easily with little resistance. The edges should be crispy and browned, and the cheese should be fully melted and bubbling.

If you're unsure, insert an instant-read thermometer into the thickest part of a potato; it should read at least 205°F (96°C) for a soft, fluffy texture.