Loaded Baked Potato Poppers
Prep Time: 15 minutes | Cook Time: 1 hour | Total Time: 1 hour, 30 minutes | Yields: 8 poppers
Ingredients:
- 4 strips Appleton Farms Premium Sliced Bacon
- 1 large white potato, peeled and quartered
- ¼ cup Happy Farms Shredded Cheddar Cheese
- 2 tablespoons Friendly Farms 2% Milk
- 2 tablespoons Countryside Creamery Unsalted Butter
- ½ teaspoon Stonemill Iodized Salt
- ½ teaspoon Stonemill Ground Black Pepper
- 8 jalapeños
- 2 Goldhen Large Eggs
- 1 cup Chef’s Cupboard Plain Bread Crumbs
- 2 green onions, chopped
Directions:
- Preheat oven to 400°.
- Arrange bacon on a baking sheet. Bake 15 minutes or until crispy.
- Boil potato until tender, about 35-45 minutes, then drain.
- While potato boils, chop bacon into small pieces.
- In a large mixing bowl, combine boiled potato, cheddar cheese, milk, butter, bacon, salt and pepper. Mash until smooth.
- Cut tops off of jalapeños and remove seeds. Stuff with potato mixture.
- In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
- Dip each jalapeño first into the egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
- Remove from oven and sprinkle with green onions.
Make the full Jalapeño Popper Sampler Tray
Recipe Courtesy of Chef Kevin, ALDI Test Kitchen