Baked Potato Poppers Food

BAKED POTATO POPPERS

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.

TWICE BAKED POTATO POPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
• Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.
• Turn on the oven's broiler.
• Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.

JALAPENO POPPER POTATOES

Steps:

• In a large skillet over medium heat, cook the bacon, onion and jalapenos until the bacon is crisp and the onions and peppers are tender. Drain on paper toweling and set aside.
• In a large pot of boiling water, cook the potatoes until fork tender, about 20 minutes. Drain.
• Preheat the oven to 350 degrees. Grease a 9x13 baking dish with nonstick cooking spray.
• In a large mixing bowl combine the potatoes, sour cream, and 1 cup shredded cheese. Season to taste with salt and pepper. Spoon this mixture into the prepared baking dish.
• Cover the potato mixture with the reserved cup of shredded cheese as well as the jalapeno bacon mixture.
• Bake for 30 to 45 minutes or until the cheese is melted and the potatoes are hot.

CRISPY POTATO POPPERS

Steps:

• Preheat oven to 375 degrees.
• Mix potatoes, garlic, parsley and egg in a bowl until well combined.
• Combine cornmeal and chili pepper on a plate or waxed paper.
• Form bite size, uniform balls of potato mix and roll in cornmeal mix to evenly coat.
• Place on a greased baking sheet and bake for 15-20 mins until hot and crispy.
• Serve with dipping sauce of your choice, or by themselves, or with supper!

POTATO SKIN POPPERS

Steps:

• Preheat oven to 350.
• Cook potatoes according to package directions.
• In a bowl, stir together cooked potatoes, cheese, 1-cup of soup cream, bacon, onions, salt and pepper.
• Warm the tortillas, then spoon equal amounts of the mixture in the center of each.
• Roll tortillas burrito-style, brush with melted butter and place seam down on a baking pan. Bake for 12-15 minutes, or until golden brown.
• Let cool for 5 min., then cut diagnally into halves.
• Serve with remaning sour cream.

CRISPY (NO-FRY) POTATO PANCAKE POPPERS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Very generously brush melted butter into the bottom and sides of 24 mini muffin cups. Place the tin(s) on a baking sheet and set aside until needed.
• Add cold water to a large bowl until 1/3 full. Grate potatoes into the cold water, then fill the bowl almost to the top with more cold water. Swish the potatoes around with your hands to rinse off the starch, then pour off most of the water and refill with more cold water. Continue this process until the water runs almost clear. Pour potatoes into a colander and let drain for a few minutes.
• Transfer grated potatoes to a clean kitchen towel. Wrap potatoes in the towel and squeeze over a bowl until no more liquid comes out.
• Transfer potatoes to a clean bowl and add garlic powder, salt, pepper, cayenne, and olive oil. Sprinkle flour over top, then add Parmigiano-Reggiano. Mix and toss gently with your hands until thoroughly combined and mixture feels damp.
• Grab potato mixture from the bottom of the bowl to get as much moisture as possible, and fill the prepared muffin cups. It's okay if the mixture comes up above the pan by 1/2 to 1 inch.
• Bake in the center of the preheated oven until golden brown on top, caramelized on the bottom, and crispy all over, 40 to 45 minutes.
• Remove from the oven and let sit in the pan for 5 minutes before flipping them over onto the baking sheet.

BAKED POTATO POPPERS

Steps:

• Preheat oven to 425F.
• Wash the potatoes well. Cut a thin slice off each potato. This will become the bottom and keep the potato from rolling away. Then with the cut side down on the table, slice the potatoes in quarter-inch cuts in a fan shape. DO NOT slice all the way through the potato, only about 3/4 of the way down.
• Thinly slice the butter and add in between the cuts of potato. You can also add a bit of olive oil if you prefer. Add salt and pepper.
• Bake for 25-30 minutes depending on the size of your potato. Be sure to cook until potatoes are tender all the way through
• Serve alongside suggested toppings and enjoy as a tailgate snack or hors d'oeuvre