Hasselback Potatoes with Chive Salsa & Jalapeño Sour Cream

HASSELBACK POTATOES WITH CHIVE SALSA & JALAPEÑO SOUR CREAM

CATEGORY

Sides

SERVINGS

4

PREP TIME

15 minutes

COOK TIME

25 minutes

CALORIES

400

Get yourself a football sized potato and load it up with your favorite toppings to create this delicious recipe!

Author:
Graham Russell

 

INGREDIENTS

  • 4 large baking potatoes

  • 1 package cherry tomatoes, quartered

  • 1 tablespoon fresh chives, chopped

  • ¼ of an onion, diced

  • ½ juice of a lime

  • 5 slices of bacon, cooked and crumbled

  • 1 cup cheddar cheese

  • 1 jalapeño, roasted and skin removed

  • ½ cup sour cream

  • ¼ cup of butter

  • 3 cloves of garlic

  • 2 tablespoons parsley

  • Salt to taste

CRANBERRY TURKEY BREAST

  • 1 turkey breast (2.35 lbs)

  • 2 tbsp. of your favorite poultry rub

  • 1/4 cup cranberries

  • 6 tbsp. butter

  • 2 sprigs of thyme

DIRECTIONS

  1. Light your Pit Barrel® according to instructions.

  2. While you Pit Barrel® is heating up, slice your potatoes. Place them between two wooden spoons and slice the potato leaving ¼ of an inch. The spoons help make sure you don’t cut through.

  3. Combine butter, garlic, and parsley. Rub over the potatoes and make sure to get in-between all slices of the potato.

  4. Place the potatoes in a large skillet with a few tablespoons of butter. Place in the center of your Pit Barrel® for 1 hour.

  5. Now it’s time for the salsa. Combine, tomatoes, chives, onion, lime juice, & salt. Mix and set in the fridge.

  6. Combine sour cream and your roasted jalapeño. Mix and set aside.

  7. After 1 hour top each potato with cheese and bacon. Cook for another 15–20 minutes or until the potatoes are fork tender.

  8. Remove from your Pit Barrel® and top with the salsa and a generous scoop of the sour cream.