• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
What'sCookin'Chicago?
  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
whatscookinchicago-logo

What'sCookin'Chicago?

  • About
  • Recipe Index
    • By Cuisine
    • By Holiday
    • Collections
  • Recipe Videos
  • Vegetarian
  • Winter
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Home » Uncategorized » Loaded Potato Poppers

Loaded Potato Poppers

September 11, 2009 · WCC Administr@tr · 14 Comments

3910057912_0aebef0ddd-4929188
For this dish, I was inspired by 2 appetizers I enjoy – potato skins and jalapeno poppers. I like my potato skins topped with crispy bacon, cool sour cream, melted cheese and some scallions for color. What I don’t like about potato skins is how they can be pretty greasy and are too messy to eat as finger food. When it comes to jalapeno poppers, I prefer them cream cheese filled and love that they are small enough to really pop in your mouth. So to combine the two, I used small Yukon gold potatoes and filled them with a bacon and cheese mixture then baked them. These were gone very quickly, maybe too quickly. All I remember after putting them on the table was everyone sitting there, with their eyes closed and hearing “mmmmm…..” in stereo sound.

4c83caf2728f6981ad9e1e4259f5a9c5-7562706
Loaded Potato Poppers
original Joelen recipe

2 lb baby Yukon Gold potatoes
1 brick (8oz) cream cheese, softened
1/4 cup sour cream
1/4 cup crumbled cooked bacon
2 scallions, thinly sliced (green part only)
1/2 cup mild shredded cheddar cheese
salt & pepper to taste
chopped fresh parsley for garnish

Preheat your oven to 375 degrees.

In a saucepan, add the potatoes and cover with water. Boil the potatoes over medium high heat until tender. Drain and allow to cool. When the potatoes are cool enough to handle, cut off a small piece of each end – this allows the potatoes to sit flat. With the ends cut off, cut the each potato in half, crosswise. Carefully scoop out the middles of each potato half with a melon baller. Save the scooped out potatoes to use later or for another recipe. After you repeat this with all your potatoes, you should have these little potato cups that sit flat on its bottom.

In a medium bowl, combine the remaining ingredients except for the parsley for the filling. Carefully fill each potato cup with the filling. Bake the filled potato cups in the preheated oven for 10-12 minutes, or until the filling has browned nicely. Remove from oven and allow them to cool slightly before service.

Uncategorized

Previous Post: « Pomegranate Sparkler & Orange Peach Cooler
Next Post: Buffalo Chicken Cheeseball »

NEVER MISS A POST

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments

  1. MrsAshleyEm says

    September 11, 2009 at 5:45 pm

    My word these look good!! What a cute little appetizer…

    Reply
  2. Carrie says

    September 11, 2009 at 5:45 pm

    Yum perfect for eating while watching football.

    Reply
  3. Amy I. says

    September 11, 2009 at 5:45 pm

    These look amazing! I don't eat pork, but I'm sure they'd be great with turkey bacon or vegetarian as well. Jalapeno poppers are my secret vice, I'm totally addicted but only eat them when no one else is around… now you know my dirty little secret, Joelen! haha

    Reply
  4. Chris says

    September 11, 2009 at 7:21 pm

    Seriously tasty looking!

    Reply
  5. Mitzi says

    September 11, 2009 at 7:21 pm

    These look great!!! ::adding to my football food list:: What a great idea to make them bite sized.

    Reply
  6. #1SAHM says

    September 11, 2009 at 8:05 pm

    wow! these look and sound amazing! : )

    Reply
  7. Spryte says

    September 11, 2009 at 8:05 pm

    Those look so tasty!! And is there any higher compliment than the closed-eye mmmmmmmmm?

    Reply
  8. Amy says

    September 11, 2009 at 8:05 pm

    These are a great idea! They are so cute and sound great!

    Reply
  9. Elizabeth says

    September 12, 2009 at 2:37 pm

    Oh my, Oh my! These are the perfect treat just in time for football season – thanks for sharing!

    Reply
  10. Debs @ DKC says

    September 12, 2009 at 2:37 pm

    Yum, perfect little beauties. Send some over to me please.

    Reply
  11. pixen says

    September 13, 2009 at 7:15 am

    The potatoes looked so yummy! I'm not a potato fan but your photo really made me hungry 🙂 Thank you for sharing the recipe.

    Reply
  12. Peggy says

    September 13, 2009 at 1:30 pm

    these look great! and just in time for football season!

    Reply
  13. BMK says

    September 14, 2009 at 12:52 pm

    These just scream-football party!

    Reply
  14. Oggi says

    September 14, 2009 at 4:08 pm

    Bacon, cheese, and potatoes, yum!

    Reply

Primary Sidebar

me
Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Footer

whatscookinchicago-logo
Welcome to What’s Cookin, Chicago. Our goal is to share our culinary adventures in hopes to inspire you to embrace life in a delicious way…

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

SEARCH THIS SITE

  • About
  • Recipe Index
  • Wine & Dine
  • Privacy Policy
  • Contact

Copyright © 2023 · What's Cookin' Chicago