Watch out world, these cheesy potato poppers are addicting! A single bite snack filled with all the goodness of a full sized twice baked potato. The delicate onion flavor of the chives is a perfect pairing with the nutty sweetness of the asiago cheese. Trust us, you will want to whip up a double batch of potato poppers!
The South Shore Kitchen potato poppers are basically a teeny tiny twice baked potato. We mixed things up a little and boiled the potatoes for the first round and then baked with the second. Not sure if it’s science or not but they seem to taste a little extra creamy compared to a traditional twice baked. Just take care not to over cook them. If you boil them to mush it’s going to take one heck of a miracle for you to be able to scoop out the centers and put them all back together again.
Here’s the Scoop
Once potatoes are boiled and cooled enough to handle you will be cutting one end off of each potato. Only cut off enough to give you room to scoop the center out with a very small spoon. Think small like a demitasse, baby spoon or an ice cream taste tester. Basically small enough to fit inside your potato. Reserve the scooped potato ina bowl to mix up for the filling. After scooping each one, you want to be left with mostly a shell of a whole potato. The process is simple enough just be careful not to break the potato shell you are trying to create. Take your time, there really isn’t a way to rush the process.
Take your reserved potatoes and fork mash to break them up before adding additional ingredients. Once all of the remaining ingredients are added continue to fork mash until well blended. You don’t want to overmix your potatoes or whip them with a mixer. Having some chunks in the mixture will give a nice texture in each bite. Next, grab your teeny tiny spoon and fill your potato shells back up. We like to over fill the tops. So go crazy!
After you have filled up your potato shells, line them up on a parchement lined sheet pan. If you struggle getting them to stay upright just slice a tiny bit of potato off the bottom to give the potato popper a level surface to sit on while baking. Inevitably, a few of them will fall over during the baking process. No need to try and stand them back up. In the end they all taste the same.
There is nothing quick and easy about this recipe but they are delicious and absolutely adorable. We cant decide if we like them better with our pepperoncini brined roasted chicken or our ultimate bacon jalapeno jam burger. Comment down below and tell us your favorite potato pairing! We love to see what you are cooking up. @thesouthshorekitchen on Instagram and show us what you got in your kitchen!Print
Potato Popper Bites
- 15 small Yukon gold potatoes
- ¼ tsp garlic powder
- Salt & Pepper to taste
- 1 tsp. chives, fresh or dried
- 2 Tbsp. asiago, shredded
- 1 Tbsp. Colby Jack cheese, finely shredded
- 1 tsp. lemon juice
- 2 Tbsp. butter, melted
- ¼ cup sour cream*
- Garnish- asiago cheese, chives, salt, pepper and Colby jack cheese
- Wash potatoes, place in a large saucepan, cover with cold water. Place saucepan over medium high heat and boil until fork tender. Take care not to overcook. Remove from heat and drain. Set aside until cooled.
- Once cooled, you will need a pairing knife, very small spoon, and a small mixing bowl. Take the pairing knife and slice the end off of the potato. Using the small spoon, carefully scoop out the center of the potatoes without breaking the sides. In the small mixing bowl, reserve all of the potato you have scooped. Repeat for all potatoes.
- Once all of the potatoes have been scooped, take your mixing bowl of reserved potatoes and use a fork to break up the pieces. Add sour cream, melted butter, lemon juice, salt, pepper, garlic powder, asiago, and colby jack cheese. Continue to combine and mash ingredients with a fork. As mixture comes together adjust seasonings according to taste.
- Preheat oven to 425° F.
- Line a sheet pan with parchment paper and begin to fill your potato shells, placing them on the baking sheet.
- After all of your poppers are filled, sprinkle with garnish ingredients and bake until tops are golden brown. Approx. 10 minutes.
*Sour cream can be replaced with ranch dip, French onion dip, or plain unsweetened greek yogurt.