Why did I call these “poppers”? Because they look just like the rubber poppers you see at kid’s parties and in gumball machines! These bite-size stuffed potatoes boast crispy skin and a tender, cheesy center. They make a great party appetizer and side dish for meat, fish and poultry.

What about the extra potato filling? While there isn’t much potato flesh that gets removed from the little roasted potatoes, it’s enough to make about 3/4 cup of mashed potatoes! Just add some milk, butter, salt, and pepper and mash until smooth.

Want more toppings? Consider adding bacon, chopped scallions, sour cream, and chives.

Potato Poppers With Cheddar Recipe

Ingredients (Serves: 4)

• 12 small red potatoes.
• 2 tablespoons olive oil.
• Salt and freshly ground black pepper.
• 1/4 teaspoon onion powder.
• 1/4 teaspoon garlic powder.
• 1 cup shredded cheddar cheese.

Step-By-Step Instructions

Step 1:  Preheat the oven to 400 degrees.

Step 2:  Rinse the potatoes and pat them dry. Rub the olive oil all over the potatoes and place on a parchment-lined baking sheet.
Bake for 40 minutes, until tender. Keep the oven at 400 degrees.

Step 3:  When cool enough to handle, halve the potatoes crosswise (if you halve them lengthwise, they won’t be round, they’ll be oval). Use a melon baller to scoop out some of the flesh, leaving about 1/4-inch of flesh with the skin.

Step 4: Brush the flesh with olive oil and season with the salt and pepper. Season with the onion powder and garlic powder.

Step 5: Fill the potato halves with the cheese and return them to the baking sheet.
Bake for 10 minutes, until the cheese melts and the potato skin is crispy.

Sarah Nguyen | The Kitchen With You

Serves 4

Potato Poppers With Cheddar

10 minPrep Time

50 minCook Time

1 hrTotal Time

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Ingredients

• 12 small red potatoes
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees.
2. Rinse the potatoes and pat them dry. Rub the olive oil all over the potatoes and place on a parchment-lined baking sheet.
3. Bake for 40 minutes, until tender. Keep the oven at 400 degrees.
4. When cool enough to handle, halve the potatoes crosswise (if you halve them lengthwise, they won’t be round, they’ll be oval). Use a melon baller to scoop out some of the flesh, leaving about 1/4-inch of flesh with the skin.
5. Brush the flesh with olive oil and season with the salt and pepper. Season with the onion powder and garlic powder.
6. Fill the potato halves with the cheese and return them to the baking sheet.
7. Bake for 10 minutes, until the cheese melts and the potato skin is crispy.

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