Do you want to revamp your leftover mashed potatoes into something spectacular? Look no further than these Stuffed Jalapeño Poppers! Yummy!
The holidays are quickly approaching and we all know every household will be making mashed potatoes. The problem I have with taters is the fact that I get so excited that I make a batch to feed 30 instead of 5. So what do you do with all those leftovers (besides making a few of these Ross Geller’s Leftover Turkey Sandwiches with a Moist Maker)? Introducing Mashed Potato Stuffed Jalapeño Poppers! Try serving them as an app alongside my Avocado Stuffed Mexican Flautas, these Pepper Jack Beef Pot Roast Sliders, or my Grandma’s Classic Homemade Chili.
HOW TO PREP STUFFED JALAPEÑO POPPERS:
First things first, fresh jalapeños are hot. When preparing, their oil can seep into your skin and no matter how many times you wash… there’s still a hint of heat. (Don’t touch your face!) I recommend wearing gloves, but if you don’t have them, just be cautious and wash your hands frequently with hot water and fresh lemon juice. Yes, fresh lemon juice. Cut the jalapeños in half and remove their inner seeds / membrane with a spoon.
WHAT KIND OF POTATOES WORK BEST?
I use Yukon Gold potatoes in almost all my mashed potato recipes. Any of these recipes will work in stuffed jalapeño poppers, so feel free to use one of the links below or create your own! Drop me a comment below if you have a go-to mashed potatoes recipe. I’d love to give it a try!
Grandma June’s Fully Loaded Mashed Potato Casserole (what I used in this recipe)
HOW TO COOK JALAPEÑO POPPERS:
If you’re a regular on my blog, you already know I’m infatuated with my air fryer (I have the Instant Pot Vortex Air Fryer). You can cook these in there or in the oven, whatever is most convenient for you. I absolutely love the air fryer method for making quick and easy appetizers. Speaking of which, have you had the chance to try my popular Air Fryer Chicken Wings yet? Now… back to the poppers.
- Prep your jalapeños. Use gloves or not, that’s totally your call.
- Use a small spoon to fill each jalapeño cavity with fully loaded mashed potatoes.
- Dip the stuffed jalapeño poppers into a bowl that has equal amounts of grated parmesan + Panko bread crumbs.
- Place them on the air fryer sheet and air fry at 325F for 10 – 12 minutes, or until the center is warmed.
NOTE: If you’re making these in the oven, cooking times may vary.
OTHER RECIPES YOU MIGHT ENJOY:
- 7 - 8 Fresh Jalapeños
- ½ cup Panko Bread Crumbs
- ½ cup Grated Parmesan
- 1 cup Leftover Cold Mashed Potatoes
- ½ cup Shredded Cheddar
- Fresh Parsley, as needed
- Chopped Scallions, as needed
- Prep your jalapeños by cutting them in half, lengthwise, and removing the inner seeds / membrane.
- Combine the Panko bread crumbs and grated parmesan together in a medium-sized bowl.
- Use a small spoon to fill each jalapeño cavity with mashed potatoes.
- Dip the stuffed jalapeño poppers into the Panko-parmesan bowl and press until it sticks and forms a crust.
- Place stuffed jalapeños on an air fryer sheet and air fry at 325F for 10 - 12 minutes, or until the center is warmed.
- Sprinkle with fresh Italian parsley, scallions and serve with your favorite dipping sauce.
NOTES ON THIS RECIPE:
- This recipe was created with cold, leftover mashed potatoes. This is highly recommended. If you’re using warm potatoes, the cooking time may vary.
- Please shred your own cheddar, as it melts nicer and creates a pillowy-cheesy consistency.
- We dipped ours in Alabama White Sauce. You could also use ranch, blue cheese or whatever your heart desires.