Loaded Cheesy Jalapeño Bacon Hasselback Sweet Potatoes Tips, FAQ & printable recipe

Tips for success

For the best texture, slice the potatoes as evenly as possible. Using chopsticks as a guide ensures uniform cuts without cutting all the way through.

If the potatoes are very large, you may need to add a few extra minutes to the first roast. Keep an eye on them—they should be tender but not falling apart.

The glaze can be made ahead and stored in the refrigerator for up to a week. If it solidifies, gently warm it before brushing.

You can also double the glaze if you like a more generous coating. For extra crispiness, brush the potatoes with a little more glaze halfway through the first roast.

Variations

• Vegetarian: Omit the bacon and add sautéed mushrooms or roasted red peppers between the slits for a hearty, savory version. You can also use a vegetarian bacon substitute.
• Spicy: Increase the heat by adding a pinch of cayenne pepper to the glaze or using pepper jack cheese instead of cheddar. Top with extra fresh jalapeño slices or a drizzle of hot sauce.
• Herbed: Add fresh herbs like rosemary or thyme to the glaze for an aromatic twist. You can also sprinkle chopped parsley or cilantro over the finished potatoes instead of chives.
• Breakfast: Top the finished potatoes with a fried or poached egg for a breakfast or brunch version. The runny yolk adds richness and makes the dish more substantial.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave until warm.

Freezer

Freeze baked, unstuffed potatoes for up to 3 months. Thaw overnight in the refrigerator, then stuff and bake as directed.

Reheat

Reheat in a 350°F (175°C) oven for 10-15 minutes, or microwave on high for 1-2 minutes, until heated through.

Store leftover stuffed sweet potatoes in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or until heated through. The potatoes can also be reheated in the microwave, but the edges will lose some crispness.

You can prepare the potatoes up to the point of stuffing them. Roast them as directed, let them cool, then stuff with cheese and bacon.

Cover and refrigerate for up to 24 hours. When ready to serve, bake at 400°F (200°C) for 15-20 minutes, or until the cheese is melted and the potatoes are heated through.

Serving ideas

Serve these loaded sweet potatoes as a main dish with a simple green salad or roasted vegetables. They also make a fantastic side for grilled chicken, steak, or pork chops. The combination of sweet, savory, and spicy flavors pairs well with a wide range of mains.

For a festive presentation, arrange the potatoes on a platter and garnish with extra chives and a sprinkle of smoked paprika.

You can also serve them with additional sour cream or hot sauce on the side for guests to customize. These potatoes are hearty enough to be the star of the meal, so consider portion sizes accordingly.

Frequently asked questions

Recipe card

Loaded Cheesy Jalapeño Bacon Hasselback Sweet Potatoes

Prep 15 minCook 55 minTotal 1 h 10 minServes 3

Ingredients

• 3 medium sweet potatoes
• 40 g melted butter
• 1 tbsp maple syrup
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 120 g sharp cheddar cheese, sliced into squares
• 4 slices cooked bacon, crumbled
• 1 fresh jalapeño, sliced
• 60 g sour cream
• fresh chives, for garnish, to taste

Instructions

1. 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.
2. In a small bowl, combine the melted butter, maple syrup, smoked paprika, and salt. Stir until well blended.
3. 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.
4. Place the potatoes on the prepared baking sheet. Roast for 45 minutes, until the potatoes are tender and the slits have fanned open slightly.
5. 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.
6. 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.
7. 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.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

14 g

Carbohydrates

45 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.