Potato Poppers

I took a tour through the Davis Farmers Market on Saturday to see what was looking good and it was the potatoes, mushrooms and cheese that inspired me to create this rich, earthy, cheesy appetizer. The mushroom guy had beautiful creminis, oysters and shiitakes, but it was the exotic black trumpet chanterelles that drew me. Some lovely little red and yukon baby potatoes and local goat's milk cheddar and I was dreaming of putting them together in a stuffed potato popper. If you can't find goat's milk cheddar (you should try hard though, the difference between cow's milk cheddar is amazing), find the sharpest white cheddar you can.

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Potato Poppers

Servings: 7 (2 poppers per person)

Time: 20 minutes active; about 1 hour total

Price: ~$12.25 total; ~$1.75 per serving

Nutrition (per serving-2 poppers):

Calories: 159.2

Protein: 5.8g
Fat: 9.3g
Saturated Fat: 4.7g
Carbohydrates: 13.2g
Fiber: 1.4g
Sodium: 290.1mg
Cholesterol: 17.3mg


1 lb baby potatoes, such as red bliss and yukon gold
1 Tbsp EVOO
2 garlic cloves, minced
1/2 lb mushrooms, sliced or chopped (I used black trumpet chanterelles, but creminis would work too)
1/2 tsp SnP
1/4 lb extra sharp cheddar (goat's milk cheddar preferred)
1 Tbsp butter
3T soy milk

Black trumpet chanterelles are earthier than creminis and add a beautiful contrast to the white flesh of the potato.

1. Put unpeeled, uncut potatoes in a pot of water to cover them and cook over medium-high heat for about 20-25 minutes, until tender. Drain and set aside to cool.

2. Meanwhile, heat EVOO over medium heat in a large skillet. Add garlic and cook 1-2 minutes being carefully not to let garlic burn. Add mushrooms and SnP and saute until all liquid has evaporated, about 10 minutes. Remove from heat and set aside.

All the liquid must be cooked off or you'll have a messy potato filling.

All the liquid is cooked off.

3. When potatoes are cooled, gently remove the flesh leaving shell in-tact. Depending on the size of the potatoes, you can use a melon baller or teaspoon.

4. Mash the potato flesh in a small pot over medium-low heat. Add cheese, butter and milk and stir until combined. Fold in mushrooms and mix well. As soon as cheese is melted and incorporated, remove from heat.

Yummy, cheesy, gooey potato and cheese filling.

5. Preheat broiler. Put potato shells on a baking sheet coated with cooking spray. Pipe or spoon the potato/cheese/mushroom mixture into the shells. Broil for 3-5 minutes until the tops are browned and bubbling. Eat hot!

Piped in and ready for the broiler.