Irish Poppers

By KennyB07

Patti was having lunch out with her good pal Peggy and, of course, they tossed around recipe ideas. Everyone loves jalapeno poppers for tailgating and Green Mountain makes one of the best with their Davy Crockett. It fits so easy into your car because the legs fold up and become handles. Ken thought these poppers Peggy came up with were a great idea. They not only have his favorite green vegetable: jalapenos, but Patti stuffed them with cheesy shredded potatoes and garlic then wrapped the peppers with bacon. They make a great appetizer for the big game and/or a side dish for your favorite meat or seafood.

Ingredients

• 8 long green jalapenos
• 2 Tablespoons fresh minced garlic
• 2 teaspoons Green Mountain Grills Sizzle Seasoning Blend
• 1 teaspoon fresh ground pepper
• 2 cups O’Brien style shredded potatoes
• 1 cup sharp cheddar cheese, shredded
• 8 slices your favorite bacon
• 8 toothpicks

Preparation

Step 1

Instructions
Slice jalapeno lengthwise, being careful not to slice through and scrape out the seeds and membrane; we use a melon baller, set aside. In a large greased cast iron skillet sauté potatoes until browned. Add seasonings garlic and cheese. Cool slightly, and stuff jalapenos with the potato cheese mixture. Wrap with bacon, secure with toothpick and you’re ready for the grill.
We did these for 45 minutes @ 375 degrees (190c) for 45 minutes till the bacon was starting to crisp nicely. Turning about every 15 minutes on the grill grates.
I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Instructions