Bring a medium pot with potatoes and 2 tsp. salt covered by water to a boil.

Once boiling, cook until fork-tender, 10-15 minutes.

Remove from burner. Drain potatoes in a colander. Let cool, 5 minutes.

Once potatoes are cool enough to handle, place on prepared baking sheet. Using the flat side of an object (like a drinking glass), press down gently to smash each potato. Top with 2 tsp. olive oil, half the garlic salt (reserve remaining for panko and filling), and a pinch of pepper.

Roast in hot oven, 12 minutes.

While potatoes roast, continue recipe.

Line a plate with a paper towel.

Place a small non-stick pan over medium heat and add 1 tsp. olive oil. Add panko to hot pan and stir occasionally until golden-brown and toasted, 1-2 minutes.

Remove from burner. Stir in paprika, 1/4 tsp. pepper, and half the remaining garlic salt (reserve remaining for filling). Transfer to towel-lined plate. Set aside.

Trim and thinly slice green onions, keeping white and green portions separate (white portions are yours to use as you please!).

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In a mixing bowl, combine softened cream cheese, 1 Tbsp. jalapeños (to taste), half the green portions of green onions (reserve remaining for garnish), and remaining garlic salt. Set aside.

Pat chicken dry. Lay chicken on a clean cutting board. Hold knife blade parallel to the board and carefully make a lengthwise cut through the center of the meat, using your free hand to steady meat. Stop short of opposite edge of chicken so chicken remains in one piece. Open meat as you would a book.

Alternatively, cover chicken with plastic wrap and use a heavy object to pound to an even 1/4" thickness.

Divide filling evenly between chicken, placing in center, and top with sliced cheese. Fold chicken in half over filling and cheese. Evenly coat chicken with mayonnaise on both sides.

Carefully place chicken onto panko mixture, flipping and pressing gently to adhere to both sides.

After 12 minutes, carefully remove baking sheet from oven. Carefully flip potatoes and push to one side of sheet. Sheet will be hot! Use a utensil. Add chicken to now-empty side of baking sheet.

Roast in hot oven until chicken reaches a minimum internal temperature of 165 degrees, 15-20 minutes.

Carefully remove from oven.

Plate dish as pictured on front of card, garnishing with remaining green portions of green onions. Bon appétit!