Twice Baked Potato Poppers

Twice Baked Potato Poppers

11
Soup Lover-Sue 43

"Small bite-size twice-baked potatoes with a Cinco de Mayo flair!"

Ingredients

1 h servings 161 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place potatoes onto a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. Remove potatoes and set aside.
  3. When potatoes are cool enough to handle, cut them in half. With a melon baller, scoop centers out of each potato, leaving a thick shell. Place scooped-out potato centers into a bowl. Arrange hollowed-out potato halves onto a baking sheet.
  4. Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
  5. Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.
  6. Turn on the oven's broiler.
  7. Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.
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Reviews

11
  1. 12 Ratings

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Really good... I had to use red salsa in this because when I took the green salsa out of the fridge, well it didn't look like I should use it anymore.. I used a Mexican blend of cheese on the to...

yummy

Definitely making again and giving 5 stars based on my changes to make it more of a vegan meal. I used what i had on hand and tweeked as follows - baked 2 large russet potatoes and while it bake...