Loaded Potato Poppers
Ingredients
- 1/4 tsp salt
- 1 cup dehydrated Potato Pearls (4.5 oz)
- 1 tbsp milk
- 2 tsp butter (0.3 oz)
- 4 oz light cream cheese, at room temperature
- 2 green onions, sliced (0.8 oz)
- 2 tbsp grated Parmesan cheese (0.4 oz)
- 24 mini sweet peppers, halved and seeded (1 lb 8 oz)
- 1 1/2 cups shredded Cheddar cheese (6 oz)
Directions
Mashed Potatoes: In saucepan, bring 2 cups water and salt to boil; remove from heat. Stir in Potato Pearls. Stir in milk and butter; set aside.
Using electric mixer, beat cream cheese until light and fluffy. Fold in mashed potatoes, green onions and Parmesan. Makes 3 cups. Refrigerate in airtight container for up to 2 days.
Stuff each sweet pepper half with 1 tbsp (0.5 oz) potato and cream cheese mixture. Place on parchment paper–lined baking sheet, spacing about 2 inches apart. Sprinkle evenly with Cheddar. Can be assembled and refrigerated for up to 4 hours.
Preheat oven to 400˚F. Bake poppers for 12 to 15 minutes or until cheese is melted and peppers are tender. Hold for service.Serve 2 pepper halves per serving.
Nutrition Facts
Per 2 loaded pepper halves
Calories 70
Fat 4g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 200mg
Carbohydrate 6g
Fiber 1g
Sugars 1g
Protein 3g
