A creative take on Hasselback potatoes, stuffed with jalapeno and bacon, then topped with a creamy mixture of cream cheese and cheddar, and broiled until golden.
Preheat an oven to 385 degrees. Lay down two chopsticks or large wooden skewers on a flat surface. Place a mini yukon gold potato in between the chopsticks or skewers. Cut into the potato leaving the bottom connected (the chopsticks help stop the knife from cutting the bottom off). Thinly slice some jalapeno peppers and then cut them in half. Put a sliced pepper in every second cut of the potato. Slice some thick cut bacon into small tabs (big enough to fit inside each of the sliced parts of the potato) and place it in the alternating cuts. Place the potatoes on a parchment paper lined baking sheet and bake for roughly 25 minutes or until the bacon is fully cooked. Combine 8oz of room temperature cream cheese with about 1/2 cup of shredded cheddar cheese, 1 tablespoon of garlic powder and 1 tablespoon of onion powder. Mix well. Put the cheese mixture in a piping bag and set aside. After the potatoes have cooked, turn the oven to broil. Add some of the cream cheese mixture on top of each potato followed by some extra shredded cheddar cheese. Broil on high until the cheese on top has melted.
