Loaded Potato Poppers

Directions

1. 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.

2. 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.

3. 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.

4. 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.