Tater Poppers

Darci Bos


We were visiting family out of state and we were picked to bring appetizers and we wanted one of them to be some sort of potato. Not sure how it would work and how it would taste, decided to try it anyways. SUCCESS, everyone loved them & we've been making them ever since!

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30 Min


1 Hr



Blue Ribbon Recipe

Notes from the Test Kitchen:
These poppers are out of this world. I loved the onion and chives cream cheese mixed with the potatoes. It gave extra flavor and made them real creamy. And really, what's not great wrapped in bacon? Bring these to a tailgate and you'll be a winner!


2 large
potatoes, peeled & halved
2 Tbsp
salted butter
8 oz
tub, onions & chives cream cheese
12 large
jalapeƱos, halved & seeded
2 pkg
bacon, thick cut (12 slices in each pkg)

Directions Step-By-Step

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 jalapeƱos on a baking rack over top of a sheet pan.