Hasselback Potatoes with Hatch Green Chile Sauce

Thanks to Melissa’s Produce for the potatoes and hatch chiles that inspired this recipe.


  • 4 medium russet potatoes, scrubbed
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • 14 sharp cheddar cheese slices, cut in fourths
  • 6 slices of bacon, cooked and chopped


Set the EGG for direct cooking without the convEGGtor at 500°F/260°C

Place the hatch chile peppers on the grill for 30-60 seconds a side or until heavily charred. Remove from the EGG and add to a bowl and cover with plastic wrap. Set aside for up to 30 minutes to an hour.

Add the convEGGtor for indirect cooking at 400°F/204°C; add the cast iron skillet to the EGG to preheat.

Place the potatoes between open tongs, 2 wooden spoons, or 2 chopsticks. Slice the potato into thin slices (about 12 cuts), leaving roughly ¼ inch at the bottom of the potato unsliced. The tongs, spoons, or chopsticks are used to prevent you from chopping all the way through the potato. Rub potatoes in olive oil, salt, and pepper.

Place the potatoes on the EGG and cook for 55-65 minutes depending on potato size. Remove the potatoes from the EGG and place one ¼ cheese slice in each of the slits of the potato. Put the potatoes back on the EGG for 5 minutes or until the cheese has melted. Remove from the EGG and top with the green chile sauce and chopped bacon. Enjoy!

Hatch Green Chile Sauce Ingredients

  • 6 hatch chile peppers
  • 1 tbsp canola oil
  • 1 sweet onion, diced
  • 10.5 oz. chicken stock
  • 6 oz. light beer
  • Salt and pepper
  • 1 tbsp garlic powder

Hatch Green Chile Sauce Instructions

Remove the hatch chiles from the steam bowl. Remove all seeds and skin and rough chop. Add the canola oil and onion to the cast iron skillet and cook for 3-5 minutes. Once the onions are tender, add the chopped chiles, chicken stock, beer, salt, pepper, and garlic powder. Simmer until reduced by at least half.

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