My Delicious Potato Poppers

You'll love this little appetizer.  So easy to make and just crazy good.  I also serve them on the side with simple dinners.  Little goodies, filled with potatoes and mustard. Then topped with cheese and bacon.  OMG.  So yummy.

    My Delicious Potato Poppers

 

1 Pound small Yukon Gold potatoes

2 teaspoons yellow mustard or more to taste

2 tablespoons sour cream

1 tablespoon cream cheese  

¼ cup cheddar or Monterrey Jack cheese, shredded

1-2 tablespoons of bacon bits

Fresh parsley, chopped for garnish

Salt and pepper to taste

 

Preheat oven to 350 degrees.  Line a baking sheet with foil.

 

 

 

 

 

 

 

 

 

 

 

Boil the potatoes in a pot of salted water until they are fork tender.  Set them aside to cool.  

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Using a small melon baller, scoop out the inside of the potatoes and add to a small bowl. Add a pinch of salt to each scooped out potato.

 

 

 

 

 

 

 

 

 

Mash the potato in the bowl with a fork or spoon and add the cream cheese and sour cream and mustard.  I usually just use a spoon and mash but you can mix with hand mixer if you want a smoother texture.

NOTE:  If the potatoes are moving too much.  Using your paring knife slice off the thinnest piece from the bottom and they will sit flat. 

Fill the potato skins with the cheese mixture. You can do this with a spoon or a piping bag.

 

 

 

 

 

 

 

 

 

 

 

 

 

Place the potatoes on a greased baking tray, and add the salt and pepper on top.  Add your bacon bits to the top of each potato and place in the oven for about 5 minutes until cheese melts.

 

Garnish with parsley.

Serve and enjoy!

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