Invite These Cheesy Potato Poppers to Your Next Party

These poppers can be dressed up or customized for special occasions. Lynda Balslev for Tastefood

If you’re looking for fun finger food, these twice-baked mini-potatoes are worth the effort. It takes a little time to assemble these potato poppers, but the good news is that they can be prepared well ahead of serving. Prep and refrigerate them in advance, then pop them into the oven before serving. They’re a great crowd-pleasing appetizer for a fireside dinner or watching the big football game. You might make a double batch, because they’re very easy to eat and guaranteed to be a hit.

These baby potatoes are stuffed with a cheddar and horseradish filling, which is perfect for relaxed and cozy nibbling. You can easily riff on the fillings to your preference. For instance, add crumbled crispy bacon to the filling or sprinkle it over the tops before serving. Or dress these poppers up and switch the cheddar cheese for more sour cream and top the potatoes with a sprinkle of salmon roe and snipped chives before serving.

Cheesy Horseradish Potato Poppers

Active time: 40 minutes Total time: 1 hour and 30 minutes

Makes 20 potato poppers

• Olive oil
• 20 round baby potatoes, 1 to 1 1/4 inch in diameter
• Kosher salt
• 1/4 cup sour cream or whole-milk Greek yogurt
• 1/4 cup (packed) finely grated sharp cheddar cheese
• 2 tablespoons unsalted butter, softened
• 2 tablespoons (packed) finely grated fresh horseradish
• 1 large garlic clove, grated
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup (packed) finely grated Parmigiano Reggiano cheese, or more as needed
• Fresh thyme leaves or snipped chives, for garnish

Heat the oven to 400 degrees F. Line a baking sheet with foil and lightly oil the foil.

Slice a small tip from the bottom of each potato to create a flat bottom so the potatoes will stand evenly. Slice about 1/4 inch from the tops and discard the tops. Place the potatoes in a bowl. Add 1 tablespoon oil and season with salt; toss to coat.

Arrange the potatoes top-side-down on the baking sheet. Transfer to the oven and roast until tender, about 30 minutes. Remove and cool to the touch.

Using a teaspoon, gently scoop out the centers of the potatoes without piercing the bottoms. Place the potato flesh in a bowl. Add the sour cream or yogurt, cheddar cheese, butter, horseradish, garlic, 1 teaspoon salt, and pepper to the bowl. Using a fork or a potato masher, mash until well combined.

Carefully spoon the filling back into the potato shells, mounding the stuffing in the center.

Arrange the potatoes, stuffed-side-up, in a large baking dish or on a rimmed baking sheet. (The potatoes may be prepared up to 6 hours in advance to this point. Cover loosely with plastic wrap and refrigerate. Let stand at room temperature 30 minutes before continuing.)

Adjust the oven to 350 degrees F. Top each potato with a generous pinch of Parmigiano Reggiano cheese. Transfer to the oven and bake until the potatoes are hot and the tops are tinged golden in spots, about 20 minutes. Serve warm, garnished with fresh thyme or chives.