Clean recipe · officiallyglutenfree.com
Jalapeño Popper Stuffed Baby Potatoes
These Delicious Jalapeño Popper Stuffed Baby Potatoes are a Fun and Easy Appetizer or Side Dish. They’re cheesy, spicy, and totally perfect for serving up at the next party or big game!
Original recipe: officiallyglutenfree.com
- Yield:
- 8 servings
- Prep:
- 20 min
- Cook:
- 35 min
- Total:
- 45 min
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Ingredients
- 1 1/2 lbs Baby Potatoes
- 2 Tbsp Olive Oil
- 1/2 Tsp Salt
- 2 Jalapenos
- 4 oz Cream Cheese
- 1/2 Cup Cheddar Cheese (shredded )
- 1/2 Tsp Garlic Powder
- 4 Slices Bacon (cooked )
Instructions
- Boil the baby potatoes for 10 - 12 minutes. Then rinse with cold water.
- Preheat your oven to 400 F. Then use a knife to trim a little bit off the top and bottom of each of the par boiled potatoes.
- Mix the cream cheese, shredded cheddar cheese, chopped jalapeños (seeds removed) and the garlic powder, until well combined. Set aside for later.
- Use a knife to go around the top edge of the trimmed baby potatoes. Next use a spoon to scoop out the insides, leaving the skin and just a little bit of the potato behind. Then, in a mixing bowl add the hollowed out potatoes and cover them with the olive oil and the salt. Gently mix them around until all of the potatoes are well coated.
- Use a spoon to stuff the jalapeño cream cheese mixture into each of the hollowed out potatoes. Then bake for 15 minutes. While the potatoes bake, fry the bacon. Then chop it up into small pieces.
- Remove the potatoes from the oven, then top them with the chopped up bacon. Bake for another 5 - 7 minutes of until the potatoes are tender. Serve immediately, Enjoy!