Jalapeño Potato Poppers
- Srv: 24
- By: Raquel DeHoyos/Boastful Food LLC
- 1 ½ pounds baby gold potatoes
- 12 large jalapeños
- 5 Tablespoons unsalted butter
- 4 oz cream cheese , room temperature
- 2 cups grated sharp cheddar cheese
- 3 large cloves garlic, minced
- 1 pack (.66 oz) chives, chopped
- 2 teaspoons kosher salt
- 1 ¾ pounds thick - cut bacon
In a large pot with a lid, cover potatoes in cold water, and place on a burner over high heat until boiling. Once boiling, reduce heat to medium and simmer potatoes for25minutes or until they can easily be pierced with the tip of a knife.
Slice jalapeños in half and use a spoon to scoop out the seeds and white membranes. (It’s helpful to use plastic gloves when doing this step). Set aside onto a large baking sheet.
Once potatoes are cooked, drain and return to the pan, off heat. Mash potatoes, leaving the skins on, and then mix in butter, cheese, garlic, chives, and salt. The mixture will resemble a soft paste. Fill each jalapeño with 2 tablespoons of filling and then wrap a slice of bacon once around the jalapeño. (You may need to cut the bacon if it is too long).
Preheat grill to medium-high heat. Once it is hot, place poppers onto the grill and close the lid. Grill poppers for 10 minutes or until jalapeños char and soften, filling puffs and bacon is golden.
Poppers can be made in advance. Just wrap and refrigerate until game time.
Note: You may also substitute the large Yukon gold potatoes for baby golds.