24 mini potatoes
¾ cup | 175 mL Arla® Havarti Jalapeno Cheese, shredded
½ cup | 125 mL sour cream
6 slices bacon, cooked and crumbled
2 tbsp | 30 mL fresh chives, finely chopped
1 tsp | 5 mL smoked paprika
salt and freshly ground black pepper
additional shredded Havarti Cheese
garnish sour cream and chives (optional)
In a large saucepan of salted water add potatoes and boil until fork tender; approximately 15 minutes. Be careful not overcook, potatoes will be hollowed-out, filled and finished in the oven. Remove from heat, drain and cool.
Using a sharp paring knife, cut a small tip off the bottom of each potato; this allows them to stand upright. Now, cut 1/3 off the top of each potato. Using a melon-baller or small spoon, scoop out the potato pulp leaving a small rim of potato. Place pulp in a medium bowl; mash until combined not smooth. Add remaining ingredients and stir until combined. Using a small spoon, fill each potato generously. Top with addition grated Havarti Cheese if desired.
Preheat oven to broil; cook until tops begin to bubble and brown; approximately 5 minutes; remove from oven and serve. Garnish with a small dollop of sour cream and chives if desired.
Makes 24 poppers.