Hassle Back Potatoes with Jissie Sussie Soetseun Sweeties

These crunchy potatoes are just what you need when you want some comfort food! Crunchy on the outside and soft on the inside, with a nice zing from the minced Candied Jalapenos (Soetseun Sweeties).

Here’s how to make it!

1. Gather your ingredients

Start with a base of oil or melted butter (any type you choose) and salt and pepper. You can add any other spices to this base mixture, just as you prefer. We added some Garlic and Cayenne Pepper.

2. Wash your potatoes

3. Cut your potatoes

Slice thin slices through the potato, being careful not to cut through all the way to the bottom. To help guide your slices, place a chopsticks on either side of the potato while you cut — this will help to keep you from accidentally slicing through.

4. Fan out the potato and brush with oil mixture

Carefully fan out the slices and use a basting brush to cover the potato with the oil or butter mixture. Scoop some dices Jalapenos into each opening and brush the whole potato again with the oil/butter mixture.

5. Add more spice if needed

We like to top the potato off with some extra ground black pepper. You can also add grated cheese and sprinkle this on top for a more decadent version.

6. Bake the potato

Bake the potato on high heat (around 180 degrees) for about an hour until gold and crispy.

These potatoes go exceptionally well with BBQ and makes a great afternoon snack! Below is our version without cheese:

A great appetizer idea from Arushka Bothma:

Have a shooter of Cheatasco!