Jalapeño Potato Poppers

Spicy jalapeno poppers are stuffed with bacon and cheesy potatoes - yum.

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  • prep time 25 min
  • total time 40 min
  • ingredients 9
  • servings 32
 

Ingredients

1
pouch (4.7 oz) hearty four cheese instant mashed potatoes
2
cups hot water
4
oz cream cheese, softened
1/4
cup shredded Cheddar cheese (1 oz)
8
slices packaged precooked bacon (from 2.2-oz package), chopped
8
jalapeño chiles (about 2 inches long)
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls
2
tablespoons butter, melted
2
teaspoons red pepper sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
  • 2 Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
  • 3 Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon heaping tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
  • 4 Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.
  • 1 Heat oven to 375°F. In large bowl, stir together dry mashed potatoes and hot water. Add cream cheese; beat with wooden spoon or rubber spatula until blended. Stir in Cheddar cheese and bacon.
  • 2 Carefully remove stems from chiles; cut each in quarters lengthwise. Remove and discard seeds.
  • 3 Separate each can of crescent dough into 8 triangles. Slightly stretch corners of shortest side of each triangle to make longer. Cut each triangle in half lengthwise to make 32 narrow triangles. Place on 2 ungreased cookie sheets. Place chile at shortest side of triangle. Spoon heaping tablespoon potato mixture into chile. Roll crescent from shortest side to point, wrapping around filled chile; press gently to seal. Repeat to use up dough, chiles and potato mixture.
  • 4 Mix butter and pepper sauce; brush over tops. Bake 12 to 14 minutes or until golden brown. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Change the flavor of the mashed potatoes you use in this recipe. Try the loaded mashed or the garlic potatoes.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Popper
Calories
70
(
Calories from Fat
40),
% Daily Value
Total Fat
4 1/2g
4 1/2%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
210mg
210%;
Total Carbohydrate
6g
6%
(Dietary Fiber
0g
0%
  Sugars
0g
0%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
4%;
Calcium
0%;
Iron
0%;
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.