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Jalapeño Potato Poppers

 3 Ratings
3 Comments
  • Prep Time 25 min
  • Total Time 40 min
  • Servings 32
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Spicy jalapeno poppers are stuffed with bacon and cheesy potatoes - yum.

Ingredients

1
pouch (4.7 oz) Betty Crocker™ 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 Frank's™ RedHot™ Original cayenne pepper sauce

Directions

  • 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

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

Nutrition Information

No nutrition information available for this recipe.
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