Preparation

Step 1 out of 8

Prepare the salsa by adding all of the salsa ingredients to a bowl, giving a good stir, and then place in the fridge. Preheat oven to 400°F.

Step 2 out of 8

Slice the potatoes hasselback style. You can make sure you don’t slice all the way through the potato by resting the potato between two chopsticks, preventing the knife from slicing all the way.

Step 3 out of 8

Drizzle the sliced potatoes with the olive oil and season with the Tex-Mex seasoning.

Step 4 out of 8

Arrange the potatoes over a baking pan lined with parchment paper and bake for 20 minutes. Remove from oven and sprinkle the cheese over each potato slightly pressing the cheese between the slices in each potato.

Step 5 out of 8

Bake for another 10 minutes.

Step 6 out of 8

Remove the potatoes from the oven and top each potato with the salsa and a dollop of the sour cream.

Step 7 out of 8

Garnish with a sprig of cilantro.

Step 8 out of 8

Enjoy!