Tater Poppers Recipes

Steps:

• Preheat the oven to 425 degrees, with a rack in the middle position. Put a rimmed baking sheet in the oven to preheat. Peel and grate the potatoes, and transfer to a large bowl. Cover with boiling water by two inches. Let stand for 10 minutes.
• Drain the potatoes in a colander and rinse thoroughly with cold water. Squeeze the potatoes to remove excess moisture, and transfer back to the large bowl. Add the flour, cornstarch, salt, pepper, and egg yolk and fold into the potatoes.
• Spread the panko on another rimmed baking sheet. With wet hands, pinch off tablespoons of the potato mixture, form into balls, and coat with the panko crumbs.
• Carefully remove the hot baking sheet from the oven and coat with 2 tablespoons of the olive oil. Quickly transfer the poppers to the baking sheet and drizzle with the remaining 2 tablespoons olive oil. Bake for about 30 minutes, flipping once, until golden brown and crispy. Serve with ketchup.

Steps:

• Boil potatoes for 30-45 min or until fork slides through easily, strain out all water.
• Mash potatoes with butter & cream cheese, until almost like a puree. Pre-heat oven to 400.
• Fill jalapenos with mashed potatoes. An easy way to do this is fill a Ziploc bag with potatoes, cut away a corner, and then squeeze out of hole. This makes for easy and pretty filling.
• Next, take a full slice of bacon, starting on top at one end, wrap around the jalapeno all the way to other end fully covering.
• Bake for 40 min on a sheet pan. Remove from oven and let rest on paper towels to soak up excess grease. For easier, less greasy cooking, place bacon wrapped tater jalapeños on a baking rack over top of a sheet pan.