Potato Poppers are like jalapeno poppers, but made with Creamer Potatoes! Great for game day or cookouts.

I’ve really enjoyed experimenting with Creamer potatoes as part of my partnership with The Little Potato Company. We’ve enjoyed some great grub as a result, like the Loaded Baked Potato Dip that my husband has been hinting about the last few weeks. If you haven’t tried it yet – you should! It’s definitely a recipe that is worth making again and again.

Although I’ll admit that we often just eat the potatoes as is (a little dab of butter and some salt – YUM!), sometimes you have to fancy things up a little. Like when you’re getting company – it’s nice to put a little extra effort into your meal. These Potato Poppers are just that. They take a little time (seriously, not a lot) to put together, but since they can be prepared ahead of time, they are perfect for entertaining. You can even heat them up on the barbecue, so they are perfect for summertime entertaining.

 

Yield: 8 servings

Potato Poppers

Print

Potato Poppers are like jalapeno poppers, but made with Creamer Potatoes! Great for game day or cookouts.

Prep Time 35 minutes

Cook Time 10 minutes

Total Time 45 minutes

Ingredients

• 2 pounds (.9 kg) Little Yellow Creamer Potatoes
• 4 oz (125g) cream cheese, softened
• 1/2 cup shredded cheddar cheese (divided)
• 1 jalapeno pepper, finely diced
• salt & pepper to taste

Instructions

1. Boil the potatoes, in salted water, until done, about 15 to 20 minutes. Drain the water, and place the potatoes on a rimmed baking sheet to cool.
2. If preparing to eat right away, preheat the oven to 400 degrees F (205 degrees C).
3. Once the potatoes are cool enough to handle, use a serrated knife to cut each potato in half lengthwise (a serrated knife helps prevents the thin skins from tearing).
4. Using a small spoon, carefully scoop out the middle of each potato into a bowl, leaving the skins intact.
5. Add the cream cheese, half of the cheddar cheese, and the jalapeno pepper to the potato that you scooped out. Mash until smooth, seasoning with salt and pepper.
6. Scoop the mashed potato mixture into the potato skins, and place in an oven safe dish.
7. Sprinkle the tops of the potatoes with the reserved cheddar cheese.
8. If you are preparing these to bake later, cover and refrigerate. If you are wanting to eat them right away, bake in the preheated oven for 10-15 minutes, or until hot and the cheese is melted.

Notes

Place them on a disposable baking sheet, and you can heat them up on the barbecue!

Disclosure: This recipe was developed as part of my ongoing partnership with Little Potato Company. All opinions expressed are completely my own.