Cheddar and Horseradish Potato Poppers

potato poppers tastefood

I was tempted to give you a recipe for a deflated cheese soufflé for the upcoming Superbowl, but decided to rise above deflategate and make these little poppers instead. Twice baked mini-potato poppers are a great appetizer to enjoy while watching the big football game. While they are a little time consuming to make, they can easily be prepared in advance then popped into the oven at the last minute.

Cheddar and Horseradish Potato Poppers

Something tells me that crispy bacon bits would be a great extra addition to the filling…. just saying. If you agree, then consider mixing a small handful of rendered bacon bits into the potato filling, or sprinkle on top in place of the thyme.

Makes 20; serves 4 to 6

20 round small potatoes, about 1 1/2 inches in diameter
1 tablespoon olive oil
1 garlic clove, minced
1/4 cup sour cream or whole milk Greek yogurt
1/4 cup finely grated Cheddar cheese
2 tablespoons unsalted butter, room temperature
1 to 2 tablespoons finely grated fresh horseradish
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup finely grated Parmigiano Reggiano cheese
Fresh thyme leaves

Heat the oven to 425°F.
Trim the potatoes: Slice a small tip off of each potato to create a flat bottom for the potatoes to stand without rolling or tilting. Slice about 1/4 off of the tops and discard the tops. Place the potatoes in a bowl with the oil and toss to coat. Arrange on a parchment lined baking sheet, cut-side down. Bake until tender, about 30 minutes. Remove and cool slightly.
Using a teaspoon, scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh, garlic, sour cream, cheddar cheese, butter, horseradish, salt, and pepper in a bowl. Using a fork, mash until well combined. Carefully spoon the filling back into the potato shells, mounding the stuffing. Arrange the potatoes, stuffed-side up, on a baking sheet. (The potatoes may be prepared up to 2 hours in advance to this point. Cover and refrigerate, then let stand at room temperature 15 minutes before continuing).
Sprinkle the Parmigiano over the potatoes, then transfer the potatoes to the oven and broil until the cheese is melted and golden, about 2 minutes. Serve warm, garnished with thyme.

13 responses to “Cheddar and Horseradish Potato Poppers

  1. Do you know how to make gravalax? My dad just showed me the family recipe.


    Thor S Johnson +1-401-258-0671

    • Hi Thor! I have made gravlax and love it. I am always on the lookout for the best recipe – want to share? I hope you are well. All the best for 2015 – Lynda

  2. Deflated soufflee takes the cake! Priceless, loved it!

    Still, these potato bites are fantastic finger food, and so elegant too…

    great post! Have a nice Superbowl party!

  3. I loved this recipe, the colours are amazing!

  4. This looks so ridiculously good! I love cheddary, horseradishy dishes.

  5. look so delicious 🙂

  6. These look really good. I’ve eaten something similar in a restaurant a few years ago, wrapped in bacon and in combination with glazed raisins as a starter.

  7. These look ridiculously delicious! Beautiful photos and a great recipe that I’m bookmarking. Thanks so much for sharing 🙂

  8. Oh my….I wish I had these for Superbowl Sunday!

  9. Oh yes, a bit extra crispy bacon, it makes sense for me : )

  10. What a fantastic appetizer!!! I wish I’d seen these earlier – my assignment for a big Super Bowl party was to bring an appetizer!

  11. I just made these and they were incredibly delicious!!! Thank you! I’ve made so many of your recipes and love them all!