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Stuffed Little Potato Poppers

Stuffed Little Potato Poppers

  • Author: Loreto
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutres
  • Yield: 20 potatoes
  • Category: appetizer
  • Method: frying
  • Cuisine: Canadian

Description

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!


Ingredients

Potatoes:

  • 20 baby potatoes cored and washed (keep the middle core for the stuffing)

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

Batter:

  • 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

Frying:

  • 750 ml Safflower oil

Garnish:

  • A few sprigs fresh parsley

Instructions

Potatoes:

  1. In a medium-large pot of boiling water place in cored baby potatoes, and cored centers.
  2. Boil for about 3-4 minutes on high.
  3. Take out baby potatoes, set aside to cool, and leave cores to cook for another 2 minutes.
  4. Drain cores and place in a bowl.
  5. Mash with some butter, salt, and pepper and set aside.

Stuffing:

  1. In a medium pot of boiling water throw in broccoli flowers and cook till fork tender, about 10 minutes.
  2. Scoop out of the boiling water with a strainer and put into a bowl. Mash with some olive oil, salt, and pepper. Set aside.
  3. 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.
  4. 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.
  5. Drop in ground beef and pork and break apart to form a nice crumble because you want those nice even bites in the stuffing.
  6. Season with salt and pepper, and cook till meat has browned slightly.
  7. Add in mushrooms and pour in some vegetable broth. Cook for 5 minutes on low to medium temp.
  8. Drop in peas, mashed potato cores, broccoli mash and stir well, combining ingredients evenly.
  9. Sprinkle in breadcrumbs, all the herbs, olives, and stir once again.
  10. Taste and season if necessary.
  11. Add some vegetable stock to make the stuffing more formable. Set stuffing aside.
  12. With a small spoon fill potato cavity with the stuffing.
  13. Press stuffing in firmly but not too much to make potatoes split.
  14. Continue until all potatoes are stuffed. You may have some stuffing left.

Batter:

  1. Mix rosemary, salt, and pepper until well blended in a small bowl.
  2. 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.

Frying:

  1. In a medium cast iron pan fill about to the halfway mark with safflower oil.
  2. Heat to about 360° F.
  3. Grab a stuffed baby potato and place it in the batter.
  4. Let some excess batter run off then carefully place into the oil away from you.
  5. Turn over after about 1-2 minutes.
  6. When you see the color turning a deep golden brown take out and place on a paper-lined plate.
  7. Dust with salt.
  8. I would recommend frying 4 at a time.
  9. Do this until all potatoes are done.

Garnish:

  1. Place in a serving dish, garnish with some parsley sprigs.
  2. Ready to serve.

Enjoy!


Notes

  1. 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.
  2. The cooking time in a fryer may be shorter due to the volume of oil and potatoes submerged fully in the oil.