Ingredients
Jalapeno Hasselback Potatoes
6 small russet potatoes (6 oz each)
2 tablespoons vegetable oil, divided (and more as needed)
salt and pepper (to taste)
1 jalapeno, membrane and seeds removed, and sliced as thinly as possible
1 ½ cups Kraft Shredded Cheese
Avocado Cream Sauce:
1 ripe avocado
2 tablespoons Philadelphia Cream Cheese (at room temperature)
2 tablespoons milk
1 teaspoon lime juice
⅛ teaspoon salt
⅛ teaspoon pepper

Instructions
Jalapeno Hasselback Potatoes
Pre-heat oven to 425°F.
Scrub russet potatoes clean. Place a wooden spoon on either side of the potato, and slice slits ⅛ inch apart that do not go completely through the potato. Repeat along the length of the potato.
Run the sliced potato under cold water, gently fanning out the potato. This rinses off extra starch and helps the potato fan while cooking.
Place the potato in a baking dish and repeat with other potatoes.
Brush potatoes with around 1 tablespoon of oil, to coat.
Place in pre-heated oven and bake for one hour.
After one hour, remove dish from oven. Gently place jalapeno slices into every second or so fold in the potato. Drizzle remaining oil over potatoes so that it seeps into the folds, brush for coverage, and sprinkle with a pinch of salt and freshly ground pepper. Return to the oven for another 30 minutes (or until potatoes are cooked through in the center).
Top each potato with around ¼ cup of shredded cheese, working the cheese down into the folds of the potato.
Return to the oven for 3-5 minutes, until cheese has melted.
Avocado Cream Sauce:
In a medium bowl, beat together all ingredients until smooth. Add additional milk as needed to thin out the sauce. Taste and add additional salt, if desired.
To Serve:
Spoon the sauce evenly over the potatoes.
Serve immediately.

Notes
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