Twice Baked Potato Poppers

Twice Baked Potato Poppers

11
Soup Lover-Sue 43

"Small bite-size twice-baked potatoes with a Cinco de Mayo flair!"
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Ingredients

1 h servings 161 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 161 kcal
  • 8%
  • Fat:
  • 3 g
  • 5%
  • Carbs:
  • 30.1g
  • 10%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. 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.
  3. 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.
  4. Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
  5. Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.
  6. Turn on the oven's broiler.
  7. Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.

Reviews

11
  1. 12 Ratings

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Most helpful positive review

Really good... I had to use red salsa in this because when I took the green salsa out of the fridge, well it didn't look like I should use it anymore.. I used a Mexican blend of cheese on the to...

Most helpful critical review

I did not care for this recipe.

Really good... I had to use red salsa in this because when I took the green salsa out of the fridge, well it didn't look like I should use it anymore.. I used a Mexican blend of cheese on the to...

Definitely making again and giving 5 stars based on my changes to make it more of a vegan meal. I used what i had on hand and tweeked as follows - baked 2 large russet potatoes and while it bake...

this was really good! I used red salsa as I didn't have any green one. But I will make again! Even my picky husband ate it and enjoyed it! I do have a pic coming when I get a min! Definitely wil...

This is so simple yet tasty.

I made these instead of the same old holiday dishes. Well they were a hugh hit everyone asked for the recipe.

Absobloomin' lutely wonderful!

Good stuff, I can't follow a recipe to save my tail.... chuncky home made salsa , pepper jack, left over taco meat .... I can see many possibilities with this down the road . never met too many ...

To make this more vegan you would have to eliminate the cheese. Vegan means no dairy, no meat or meat broth.