Jalapeño potato poppers

Ingre­di­ents:

• 900 g pota­toes, pee­led and rough­ly chopped
• 2 tab­les­poons fine­ly chop­ped ripe jala­pe­ños or 1/2 teas­poon Chip­ot­le pow­der (smo­ked chi­li powder)
• 1/2 tsp Gar­lic powder
• 1 teas­poon Oni­on powder
• 1 teas­poon sea-salt (optio­nal)
• 3–4 tbsp Papri­ka powder

Pre­pa­ra­ti­on:

Pre­heat the oven to 180 degrees. Line a lar­ge bak­ing sheet with parch­ment paper. Steam the pota­toes in a steam­er for 15–20 minu­tes until ten­der. Remo­ve and set asi­de for 10 minu­tes until cool.

Place the pota­toes in a medi­um mixing bowl along with the jala­pe­ños or chip­ot­le pow­der, gar­lic pow­der, oni­on pow­der, and sea salt (if using). Press through a pota­to press or mash with a pota­to mas­her until smooth.

Use a tab­les­poon to scoop out the dough and form into balls. Roll in the papri­ka pow­der and place on the bak­ing tray. Con­ti­nue in the same way with the remai­ning dough.

Bake for 15–20 minu­tes until set. Remo­ve from oven and ser­ve immediately.

source

Pho­tos: Maar­ja Urb