There is something special about the perfect bite-size appetizer that gets me so excited. I love appetizers and hors d’oeuvres and frequently order them as my entree. I’m more of a snacker than a big meal kinda gal, partially because of my small appetite and also because I am indecisive and quite enjoy tasting several different things. Whether you’re hosting a special occasion or like to serve up tapas on the regular I have a fun take on a “popper”! Potato Poppers are the perfect finger food for game day or any party. With the right amount of creaminess and spice, you can’t eat just one.
These Potato Poppers are a cross between a potato skin and a twice baked potato in an adorable bite-size package. It’s still football season and the big game wouldn’t be complete without some good eats. Change up the traditional jalapeno popper by making these creamy potato poppers. No fork necessary because these bites of goodness make for a great finger food. Since they can be prepared ahead of time, they are perfect for entertaining any occasion really. Eat them cold, or easily reheat them for maximum flavor and goodness.
Many of the bite-size potatoes you can buy these days come pre-washed, which makes for even less prep time. The skins on these are so soft and buttery, and make every bit just as tasty as the last. I’d say bite, but these yummy poppers can be gobbled up in one bite if you wish! I’m a tad more of a nibbler so I can savor every morsel, so I like to turn these into two bites.
- 28 oz White Delights potatoes, or other bite-size potatoes
- 4 oz cream cheese, softened
- ½ jalapeno, diced
- ½ cup shredded cheddar cheese, divided
- 1 tsp garlic salt
- ¼ tsp paprika
- Boil the potatoes in salted water, about 15 minutes or until fork tender.
- While potatoes are boiling, preheat oven to 400°. Prepare jelly roll pan or skillet by lining with foil.
- Drain potatoes and allow them to cool enough to handle. Cut them in half crosswise and scoop out the insides, careful not to break the soft skins, and place into a medium bowl.
- To the potato filling, add cream cheese, jalapeno, ¼ cup of the cheese, garlic salt and paprika. Mash potato mixture and stir until fully combined.
- Using a cookie scoop, fill potato skins with a scoop of the mixture. Top with remaining cheese and bake in the oven for 10 minutes. Refrigerate any leftovers.