Jalapeno Popper Stuffed Creamer Potatoes
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves: 2 lbs stuffed potatoes
2½ lbs Little Potato Company Creamer Potatoes (I used Little Reds)
¼ tsp. cumin
¼ tsp. Hungarian paprika
½ tsp. garlic powder
½ tsp. dried oregano
Salt and pepper
1 (8 oz) package Philadelphia cream cheese, room temperature (you can also use the 400 g container and double the recipe.)
1½ cups cheddar cheese, grated
1 or 2 jalapenos, diced (depending on your heat tolerance.)
4 slices of bacon, sliced (optional.)
Bring a large pot of salted water to a boil. Add potatoes and boil 8-10 minutes, or until potatoes are fork tender. Drain water and rinse potatoes with cold water to stop the continuous of cooking. Chill overnight in refrigerator if desired.
Slice the top off each potato (don’t take too much, just enough to be able to dig a small spoon into.) I used a small, metal ½ tsp. measuring spoon to hollow out about half of the potato from each creamer potato. Once completed, slice a TINY sliver of potato off the bottom of each potato so they can stand up easily on the baking sheet.
Preheat oven to 375F. Line a baking sheet with parchment paper.
Place hollowed potatoes into a large mixing bowl and add just enough olive oil to coat the potatoes. Season with salt and pepper. Arrange potatoes onto baking sheet.
Add the cream cheese and seasonings to a large mixing bowl (remember to season with salt and pepper.) Mix until thoroughly combined. Stir in the cheese and jalapenos.
Place a bit of the cheese mixture into each potato. Once completed, top potatoes with optional bacon and secure with toothpicks.
Bake for 15-20 minutes (maybe a bit longer for the bacon pieces if you prefer a crispier texture.) Remove from oven and allow to cool slightly.