Cheesy Jalapeno Popper Potatoes Recipes

JALAPEñO POTATO POPPERS

Steps:

• Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
• Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
• Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon heaping tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
• Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

CHEESY JALAPENO POPPER POTATOES

Steps:

• Preheat oven to 375 degrees and prepare a 9x13 baking dish by spraying with nonstick cooking spray.
• In a large bowl, combine the frozen potatoes, diced jalapeno, salt, pepper, paprika, evaporated milk, cream cheese, cheddar cheese, and pepper jack cheese.
• Spread the potato mixture in the casserole dish and top with chopped bacon.
• Combine the melted butter and bread crumbs and sprinkle over the top of the casserole.
• Bake the casserole in the preheated oven for 30 minutes, until the bread crumbs are toasted and the sauce is bubbling. Allow the casserole to rest for 5 to 10 minutes before serving.

JALAPENO POTATOES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
• Bring a large pot of water to a boil; cook the potatoes in the boiling water until just tender, 15 to 18 minutes. Drain and allow to cool to the touch before peeling and slicing thin. Place the sliced potatoes in a large bowl.
• Pour the milk into a saucepan over medium heat; gradually whisk the flour, salt, pepper, and garlic powder into the warming milk until smooth. Continue heating and stirring until the liquid is boiling and thickened. Add the Cheddar cheese and jalapeno peppers; cook and stir until the cheese is completely melted. Pour the sauce over the potatoes. Scatter the pimentos over the mixture; pour into the prepared dish.
• Bake until the potatoes are completely tender, about 30 minutes.

CHEESY JALAPENO POTATO POPPERS

Steps:

• Mix together the mashed potatoes, beaten egg, grated cheese, flour, jalapeno pepper, and green onions until you have an even mixture. Set aside.
• Heat the oil in the pan until shimmery or until it reaches 350°F on a deep-frying thermometer. Carefully drop spoonfuls or use a small cookie scoop to drop small rounds of the batter into the hot oil. Fry for 3 to 5 minutes, or until deep golden brown. Use a slotted spoon to transfer the Cheesy Jalapeno Potato Poppers to a paper-towel lined plate to drain and immediately sprinkle with salt to taste. Repeat with the remaining potato mixture in as many batches as needed.
• Serve hot, or chill the leftover, fried Cheesy Jalapeno Potato Poppers on a sheet pan, then freeze until solid and transfer to a resealable zipper top bag.