- 6 small round potatoes, scrubbed
- 2 tablespoons green salsa (salsa verde)
- 1 tablespoon unsalted butter
- salt and ground black pepper to taste
- 2 tablespoons shredded white Cheddar cheese
- Preheat oven to 400 degrees F (200 degrees C).
- Place potatoes onto a baking sheet and bake in the preheated oven until tender but still firm, about 25 minutes. Remove potatoes and set aside.
- When potatoes are cool enough to handle, cut them in half. With a melon baller, scoop centers out of each potato, leaving a thick shell. Place scooped-out potato centers into a bowl. Arrange hollowed-out potato halves onto a baking sheet.
- Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.
- Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.
- Turn on the oven's broiler.
- Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.
05/23/2018
recipepes.com
Twice Baked Potato Poppers, recipe
PT15M
PT1H
5
455 calories
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