Tater Poppers Recipes

TATER TOT JALAPENO POPPERS

Steps:

• Preheat oven to 350 degrees F. Cut jalapeños in half and remove seeds. Try to leave the stems intact so the filling stays in the peppers.
• Spread about a tablespoon of cream cheese on each pepper half and top with two tots per half pepper.
• Wrap a half bacon strip around the popper right in the center. Wrap the bacon so the ends are under the popper securing the strip.
• Place poppers on a wire rack over a baking sheet or a foil-lined baking sheet and bake until the bacon is cooked and crispy and the jalapenos are tender, 25-30 minutes.

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.

PEPPER POPPERS

Steps:

• Preheat oven to 325°. In a large bowl, combine cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs., Place in a greased 15x10x1-in. baking pan. Bake, uncovered, until cheese is melted and peppers are heated through, 15-20 minutes. Serve with sour cream, dip or dressing.