Stuffed Little Potato Poppers, a delightful nibble full of textures, and bursting with flavor experience. A full meal in just one bite. Christmas is in full swing, and these Potato Poppers are definitely one appetizer that you want at your festive party!
Song of the day: "It's Beginning to Look a lot Like Christmas" by Micheal Buble'
Stuffed Little Potato Poppers. Inspired by my creativity to come up with recipes that are a delight to eat. Most of all bringing some joy to your Christmas party.
These stuffed little potatoes are so much fun to make. They have such a flavor surprise inside consequently making your eyes widen with curiosity. That's my mission, bringing smiles and joy through food.
I know they say that happiness lies within, however, something has to awaken it. Foe me, food, of course in moderation, is a key element that cracks that shell open and allows oneself to express and be who they are.
The result, happiness. I spent a lot of time searching through spirituality, creativity, life, for this thing called happiness.
What I finally realized was that it was always there with me. As a result, I found that it is only a state of mind that I choose every day. Do I fall? Yes, but I dust my knees off and try again.
How does that relate to food?
Well, when you feel this joy inside, naturally you want to share it. It would be a shame to keep it in a box. It is better to set it free and see how infectious it is. Since I was little, food taught me about joy and happiness.
Every weekend we were entertaining. I would see people laugh and smile, all the while eating delicious foods prepared by my mother and father. This food was made with love and hospitality.
This I loved, and always got so excited for the weekends. I waited anxiously to experience friends eating, conversing, and ultimately having a great time. Oh yes, can't forget nibbling on all that good food!
We need purpose. It is part of the recipe for a happy life. When I can create food and make it delicious to the point that people feel loved, special, and cared for.
I have succeeded in my purpose I think. This recipe Stuffed Little Potato Poppers are my expression of the joy I have inside and how I want to share that this holiday season with you.
Who doesn't love potatoes!
I don't know about you but I love potatoes. Mashed, boiled, fried, baked. Love them all. This thought has been lingering inside me for quite some time.
My vision to create the flavors of Christmas and having a full meal experience in one bite. All of that, crammed into a baby potato, amazing eh!
The flavors of Christmas
When I think of Christmas, flavors like thyme, sage, and rosemary linger inside of me. My mother and father always made this killer stuffing with these herbs inside.
I remember smelling the turkey cooking in the oven. That stuffing filling the whole house with its aroma, ultimately mouthwatering! I want that in this stuffed little potato.
This stuffing has everything in it, but the kitchen sink. Firstly, ground pork and beef grace this medley. Secondly, a nice blend of carrots, onions, and celery for the base. Thirdly hmmm......
Something was missing, that is when I remembered my dad. He would always put olives in his stuffing. What a great idea, that slight bit of earthy acidity to shake things up. Thanks, Dad!
However, we need a binding agent, something with flavor and poise. Parmigiano, yes, that pungent delicious cheese. Hey, I'm Italian, what can I say!
Finally, some mashed broccoli, sweet peas, shiitake mushrooms, and the center of those little potatoes all mashed up with some salt, pepper, and butter.
There you have it, a stuffing worth its weight in gold.
How to stuff the potatoes
I used a fruit corer to make a nice round tunnel through the potato. For the real little ones I used a small paring knife and cut a round tunnel through. Hence, the perfect channel for these Stuffed Little Potato Popper!
Seal the deal
Part of my vision was to seal these babies in a crisp tempura batter. That's what I did. Blended some tempura with cold water, crushed dried rosemary, salt, and pepper, and into a hot cast safflower-filled pan.
The sizzle tells me these are going to be crisp! Can't wait to bite in, however, better hold off! Don't want to damage those talented taste buds.
I will keep busy and just finish frying these Stuffed Little Potato Poppers. Just a dusting of salt after they come out of the hot oil and these are ready to serve.
Look at that crispy golden surface. Does that not want you to dive right in and grab one? I will grab one for you! Still nice and warm. That coating feels so good my mouth is watering.
The aroma of Christmas
That AROMA! It is like French-fry meets Christmas turkey stuffing. Rosemary, thyme, and sage bring me back to Christmas Eve as a child. The French fry aroma takes me back to Saturday shopping with my mom and going to the diner for lunch. A perfect blend of texture and taste meets fond memories.
I am breaking one open because I can't stand it anymore.
Oh, that stuffing looks amazing. I see those peas, broccoli mash, mushrooms, and that starchiness of the bread. In between the folds luscious moist pieces of ground pork and beef.
The inside of the potato looks so inviting. Soft and delicious, just the way I like it.
Going in for a bite!
Wow, the sound of that crunch is music to my ears and taste buds. I love the flavor of the skin on the potato. It just leads you into that soft interior. Then, all the fixings: the meat, bread, broccoli, mushroom, peas. All of that dancing with herbs of rosemary, thyme, sage. I love those hints of the mirepoix and how those onions and garlic just flavor the pot. Those nice hits from the kalamata olives add such a subtle but amazing flavor to the profile. This is definitely a one-bite meal that screams scrumptious and fun.
These are going to be a hit at your Christmas party. Easy to eat and the surprise they will find inside will blow them away. You might have to put up some ropes to keep the line in check, lol.
Have a wonderful time planning your parties and above all else, remember that you all have a purpose. Furthermore, it would be a shame for us not to experience it.
Happy Holidays from Nicoletta and me at sugarlovespices!
- 20 baby potatoes cored and washed (keep the middle core for the stuffing)
- ½ cup organic ground beef
- ½ cup organic ground pork
- 3 small onions chopped fine
- 1 stalk of celery chopped fine
- 3 medium carrots chopped fine
- ¼ cup frozen peas
- 1 ½ cup of broccoli cut and washed
- 1 cup washed and chopped Shiitake mushrooms
- ¼ cup Kalamata olives chopped
- ½ cup seasoned bread crumbs
- ½ cup vegetable stalk
- 2 Tbsp e.v.o. oil
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 Tbsp chopped chives
- 1 Tbsp fresh chopped parsley
- Salt and pepper to taste
- ½ cup Tempura flour
- ¼ cup ice cold water (can use sparkling water too)
- 1 Tbsp dried crushed rosemary
- Pinch of salt
- Pinch of fresh cracked pepper
- 750 ml Safflower oil
- A few sprigs fresh parsley
- In a medium-large pot of boiling water place in cored baby potatoes, and cored centers.
- Boil for about 3-4 minutes on high.
- Take out baby potatoes, set aside to cool, and leave cores to cook for another 2 minutes.
- Drain cores and place in a bowl.
- Mash with some butter, salt, and pepper and set aside.
- In a medium pot of boiling water throw in broccoli flowers and cook till fork tender, about 10 minutes.
- Scoop out of the boiling water with a strainer and put into a bowl. Mash with some olive oil, salt, and pepper. Set aside.
- Place peas in the same pot of boiling water, and cook for about 10 minutes or until tender. Take out of boiling water with a strainer and place in a bowl. Set aside.
- Get a large saute pan, drizzle in oil. Toss in carrots, onions, garlic, and celery and let them sweat for about 5 minutes on medium to high heat.
- Drop in ground beef and pork and break apart to form a nice crumble because you want those nice even bites in the stuffing.
- Season with salt and pepper, and cook till meat has browned slightly.
- Add in mushrooms and pour in some vegetable broth. Cook for 5 minutes on low to medium temp.
- Drop in peas, mashed potato cores, broccoli mash and stir well, combining ingredients evenly.
- Sprinkle in breadcrumbs, all the herbs, olives, and stir once again.
- Taste and season if necessary.
- Add some vegetable stock to make the stuffing more formable. Set stuffing aside.
- With a small spoon fill potato cavity with the stuffing.
- Press stuffing in firmly but not too much to make potatoes split.
- Continue until all potatoes are stuffed. You may have some stuffing left.
- Mix rosemary, salt, and pepper until well blended in a small bowl.
- Add the ice cold water a little at a time until you get a nice thick, slightly runny batter. It should just slowly run off a spoon.
- In a medium cast iron pan fill about to the halfway mark with safflower oil.
- Heat to about 360° F.
- Grab a stuffed baby potato and place it in the batter.
- Let some excess batter run off then carefully place into the oil away from you.
- Turn over after about 1-2 minutes.
- When you see the color turning a deep golden brown take out and place on a paper-lined plate.
- Dust with salt.
- I would recommend frying 4 at a time.
- Do this until all potatoes are done.
- Place in a serving dish, garnish with some parsley sprigs.
- Ready to serve.
- You can use a fryer if you have one. This would allow you to fry more than four at a time. Watch them closely so they don't burn.
- The cooking time in a fryer may be shorter due to the volume of oil and potatoes submerged fully in the oil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: appetizer
- Method: frying
- Cuisine: Canadian
Keywords: baby potatoes, stuffing, appetizer, tempura battered, deep frying, peas, broccoli, shiitaki mushrooms, onions, carrots, celery, rosemary, thyme, sage,
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.