Twice Baked Potato Poppers

Little baked potatoes are scooped out, filled with a flavorful mixture of green salsa and butter, and topped with white Cheddar cheese before being broiled to a golden brown. It's a different appetizer that's great for Cinco de Mayo.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 161 Calories

Ingredients

• 1 tablespoon unsalted butter
• salt and ground black pepper to taste
• 2 tablespoons shredded white Cheddar cheese
• 6 small round potatoes, scrubbed
• 2 tablespoons green salsa (salsa verde)

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

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.

Step 3

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.

Step 4

Mash scooped-out potato centers in a bowl with green salsa and butter; season with salt and black pepper.

Step 5

Spoon the mixture lightly into the hollowed-out potatoes; do not overfill. Top each filled potato half with a pinch of white Cheddar cheese.

Step 6

Turn on the oven's broiler.

Step 7

Place potatoes under the broiler about 6 inches from the heat source until tops are browned, about 5 minutes.