Chili Cheese Hasselback Potatoes


  • 6 medium-sized Yukon potatoes
  • 4 tablespoons olive oil
  • Salt and pepper, to taste
  • 3 ounces sharp Cheddar cheese, sliced into 1-inch cubes
  • 1 pound ground beef
  • 2 (~14-ounce) cans stewed tomatoes
  • 1 (16-ounce) can kidney beans, rinsed and drained
  • 1 cup chopped onion
  • 1 large green pepper, chopped
  • 1 (6-ounce) can tomato paste
  • 2 jalapeño peppers, finely chopped
  • 2 tablespoons chili powder
  • 2 tablespoons white vinegar
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon dried oregano
  • 2 garlic cloves, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons hot pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon paprika


  • Heat the oven to 425°F. Wash and dry the potatoes.
  • Cut slits into potatoes ¾ of the way down so the potato stays intact and each slit is ¼-inch apart. Place the potatoes on a small aluminum foil-wrapped baking tray and brush them with olive oil.
  • Put the potatoes in the oven to bake for 30 minutes (note: the potatoes will start to separate as they cook).
  • While the potatoes are baking, begin cooking the chili in a large saucepan over medium heat. Cook the beef until no longer pink and drain the fat. Add the remaining chili ingredients and bring the mixture to a boil. Reduce heat and simmer, uncovered, for 30 minutes, stirring frequently.
  • Remove the potatoes from the oven and stuff the slits with chili and cheese. Place them back in the oven to cook for an additional 5 minutes, or until the cheese melts. Remove from oven.
  • Top each potato with a dollop of sour cream. Sprinkle with chives, and serve.