Baked Potato Poppers Recipes

BAKED POTATO POPPERS

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.

BAKED POTATO POPPERS

Steps:

• Preheat oven to 425F.
• Wash the potatoes well. Cut a thin slice off each potato. This will become the bottom and keep the potato from rolling away. Then with the cut side down on the table, slice the potatoes in quarter-inch cuts in a fan shape. DO NOT slice all the way through the potato, only about 3/4 of the way down.
• Thinly slice the butter and add in between the cuts of potato. You can also add a bit of olive oil if you prefer. Add salt and pepper.
• Bake for 25-30 minutes depending on the size of your potato. Be sure to cook until potatoes are tender all the way through
• Serve alongside suggested toppings and enjoy as a tailgate snack or hors d'oeuvre

JALAPEñO POPPER TWICE-BAKED POTATOES

Steps:

• Heat oven to 400°F. Gently scrub potatoes but do not peel. Pierce potatoes several times with fork to allow steam to escape while potatoes bake.
• Bake 1 hour or until tender when pierced with fork. Cool slightly.
• When potatoes are cool enough to handle, cut each in half lengthwise. Scoop out inside of each half into medium bowl, leaving thin potato shell on each. Set shells aside. Mash potatoes with potato masher or electric mixer on low speed until no lumps remain. Add cream cheese, butter, 2 tablespoons of the milk, the salt and pepper; stir or beat until smooth and fluffy. If needed, add more milk. Stir in bacon, chopped chile and 1/2 cup of the cheese.
• Fill potato shells with mashed potato mixture; place on ungreased sheet. Sprinkle remaining 1/2 cup cheese and arrange a few chile rings on top of each half.
• Bake 20 minutes or until cheese is melted and potatoes are hot.

BAKED POTATO POPPERS #SP5

Steps:

• Heat oven to 450 degrees. Line a baking sheet with foil and place a metal rack on top.
• In medium bowl mix potatoes and cheese together. Halve jalapenos lengthwise and remove seeds and membrane. Fill jalapenos with potato mixture and wrap with one half bacon slice.
• Place peppers on rack and bake 20 minutes or until bacon is crispy.