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!
- 20 baby potatoes cored and washed (keep the middle core for the stuffing)
- 1/2 cup organic ground beef
- 1/2 cup organic ground pork
- 3 small onions chopped fine
- 1 stalk of celery chopped fine
- 3 medium carrots chopped fine
- 1/4 cup frozen peas
- 1 1/2 cup of broccoli cut and washed
- 1 cup washed and chopped Shiitake mushrooms
- 1/4 cup Kalamata olives chopped
- 1/2 cup seasoned bread crumbs
- 1/2 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
- 1/2 cup Tempura flour
- 1/4 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.