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Twice Baked Potato Poppers

Twice Baked Potato Poppers

  • Prep

    30 m
  • Cook

    30 m
  • Ready In

    1 h
Soup Lover-Sue

Soup Lover-Sue

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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

LindaT
25

LindaT

7/2/2012

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 top and really enjoyed these

kristieanne
16

kristieanne

10/12/2012

yummy

MuskokaJac
8

MuskokaJac

4/23/2013

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 baked, i simmered a small pot of kidney beans and black beans mixed with salsa. Scooped out potato and mashed in the bean/salsa mixture. Cut up some bits of old cheddar for the top and popped in oven. Sauteed mini bella mushrooms in chicken broth and garlic and served on top of baked potato. Dollop of sour cream and WOW.. AMAZING!!!!

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