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Loaded Potato Poppers
  1. Mashed Potatoes: In saucepan, bring 2 cups water and salt to boil; remove from heat. Stir in Potato Pearls. Stir in milk and butter; set aside.
  2. Using electric mixer, beat cream cheese until light and fluffy. Fold in mashed potatoes, green onions and Parmesan. Makes 3 cups. Refrigerate in airtight container for up to 2 days.
  3. Stuff each sweet pepper half with 1 tbsp (0.5 oz) potato and cream cheese mixture. Place on parchment paper–lined baking sheet, spacing about 2 inches apart. Sprinkle evenly with Cheddar. Can be assembled and refrigerated for up to 4 hours.
  4. Preheat oven to 400˚F. Bake poppers for 12 to 15 minutes or until cheese is melted and peppers are tender. Hold for service.
  5. Serve 2 pepper halves per serving.
  6. Tips: Flavor filling with garlic powder, chili powder or cumin. For spicy poppers, substitute jalapeño peppers for mini sweet peppers. Can be garnished with chopped cilantro and served with lime wedges.
Recipe Notes

Nutrition Facts
Per 2 loaded pepper halves

Calories 70
Fat 4g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 200mg
Carbohydrate 6g
Fiber 1g
Sugars 1g
Protein 3g

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