TWICE BAKED POTATO POPPERS
Small bite-size twice-baked potatoes with a Cinco de Mayo flair!
Provided by souplover Sue
Categories Appetizers and Snacks Cheese
Time 1h
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 160.7 calories, Carbohydrate 30.1 g, Cholesterol 8 mg, Fat 3 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 1.8 g, Sodium 43.5 mg, Sugar 1.5 g
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