Ham and Bacon Potato Poppers
by: Cristen www.foodandswine.com Makes 3 dozen poppers
- 18 golf ball sized yellow baby potatoes
- 2 TBSP butter melted
- 1/4 tsp salt
- 1/8 tsp freshly ground black pepper
- 1/4 cup butter
- 1/4 cup sour cream
- 1/4 cup milk
- 1/4 tsp seasoned salt
- 1/4 tsp ground black pepper
- 1/2 pound thick sliced deli ham approx. 3-4 large slices, chopped to 1/4" square pieces
- 6 green onions chopped, green and light green parts only, divided
- 1 1/2 cup colby jack shredded cheese bonus points if you buy a block and grate your own
- 1/2 lb. thick cut bacon cooked, crumbled
Cut potatoes in half widthwise.
Cut rounded bottoms off of potatoes so they are flat and sit on a sheet pan evenly. Brush all potato halves with butter. Sprinkle with salt and pepper. Bake at 350°F for 20 minutes.
Remove from oven, let cool until warm. With a melon scoop, core out the center of the potato, leaving a sturdy portion at the bottom to support the filling that will be placed into the potato later.
Combine all cored out pieces of potato into a mixing bowl. Add butter, sour cream, milk, seasoned salt and ground black pepper. Mash together. Add ham and half of the green onions.
Scoop a heaping portion of the mixture into each potato vessel. Top with colby jack cheese and bacon crumbles. Bake at 350°F for 10-15 minutes until cheese is melted.
Garnish with remaining chopped green onion tops. Serve warm.
*Make ahead version: Assemble poppers completely, omit baking step and green onion garnish. Cover poppers with plastic wrap and place reserved green onion tops in a baggie refrigerate (1-2 days max). When ready to bake preheat oven to 350°F and bake for 30 minutes, until cheese is melted. Garnish with remaining green onion tops. Serve warm.