Cheesy Potato Poppers!

Why did I call these "poppers"? Because they look just like the rubber poppers you see at kid's parties and in gumball machines! These bite-size stuffed potatoes boast crispy skin and a tender, cheesy center. They make a great party appetizer and side dish for meat, fish and poultry.

What about the extra potato filling? While there isn’t much potato flesh that gets removed from the little roasted potatoes, it’s enough to make about 3/4 cup of mashed potatoes! Just add some milk, butter, salt, and pepper and mash until smooth.

Want more toppings? Consider adding bacon, chopped scallions, sour cream, and chives.

Cheesy Potato Poppers!

12 small red potatoes
2 tablespoons olive oil
Salt and freshly ground black pepper
1 cup shredded cheddar cheese

Preheat the oven to 400 degrees.
Rinse the potatoes and pat them dry. Rub the olive oil all over the potatoes and place on a parchment-lined baking sheet.
Bake for 40 minutes, until tender. Keep the oven at 400 degrees.
When cool enough to handle, halve the potatoes crosswise (if you halve them lengthwise, they won’t be round, they’ll be oval). Use a melon baller to scoop out some of the flesh, leaving about 1/4-inch of flesh with the skin.
Brush the flesh with olive oil and season with the salt and pepper.
Fill the potato halves with the cheese and return them to the baking sheet.
Bake for 10 minutes, until the cheese melts and the potato skin is crispy.

Serves 4