Chef Tom Fraker

Dutch Potato Jalapeño Poppers

Name: Dutch Potato Jalapeño Poppers
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: Makes
Cuisine: Mexican/American
Ingredients: ¾ pound Melissa’s Dutch Yellow® Potatoes; ¾ pound Melissa’s Dutch Red® Potatoes; 1 teaspoon Kosher Salt; 2 tablespoons Unsalted Butter; ¼ cup Whole Milk; 3 cloves Melissa’s Peeled Garlic; 1 Serrano Pepper - minced; 1 Red Bell Pepper - stem and seeds removed; diced small; 1 ½ cup Shredded Cheddar-Jack Cheese; 1 cup Cream Cheese – softened; 1 tablespoon Melissa’s Hatch Pepper Seasoning; 3 (12oz) bags Melissa’s Jalapeño Peppers

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Cuisine

Mexican/American

Servings

Makes about 18-20 poppers

Prep Time

30 minutes

Cook Time

25 minutes

Spice up your appetizer spread with these Dutch Potato Jalapeño Poppers, featuring roasted jalapeños stuffed with a creamy, cheesy potato filling blended with garlic, serrano pepper, and bold seasonings. Perfect for parties, game day, or any crowd pleasing occasion.

Ingredients

¾ pound Melissa’s Dutch Yellow® Potatoes
¾ pound Melissa’s Dutch Red® Potatoes
1 teaspoon Kosher Salt
2 tablespoons Unsalted Butter
¼ cup Whole Milk
3 cloves Melissa’s Peeled Garlic
1 Serrano Pepper - minced
1 Red Bell Pepper - stem and seeds removed; diced small
1 ½ cup Shredded Cheddar-Jack Cheese
1 cup Cream Cheese – softened
1 tablespoon Melissa’s Hatch Pepper Seasoning
3 (12oz) bags Melissa’s Jalapeño Peppers

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Directions

Preheat the oven to 400ºF.
Place the potatoes into a pot and cover with water. Heat on high for 30 minutes or until the potatoes are fork tender. Once the water boils, add the salt. Drain the potatoes and place them into a bowl. Add the butter and the next 7 ingredients. Mash the potatoes and mix to combine all of the ingredients. Set aside.
In a hot cast iron pan, blister the jalapeno peppers. Remove them from the heat and let them cool.
Once cool enough to handle, cut a slit, lengthwise in all of the peppers and remove the seeds. Stuff the peppers with the potato mixture. Place the peppers onto a foil covered baking sheet and place into the preheated oven. Bake for 15-20 minutes or until the peppers are tender. Serve hot.

Dutch Potato Jalapeño Poppers