Prep Time:  15 minutes   |    Cook Time:  1 hour   |    Total Time:  1 hour, 30 minutes   |    Yields:  8 poppers

Ingredients:

• 4 strips  Appleton Farms  Premium Sliced Bacon
• 1 large white potato, peeled and quartered
• ¼ cup  Happy Farms  Shredded Cheddar Cheese
• 2 tablespoons  Friendly Farms  2% Milk
• 2 tablespoons  Countryside Creamery  Unsalted Butter
• ½ teaspoon  Stonemill  Iodized Salt
• ½ teaspoon  Stonemill  Ground Black Pepper
• 8 jalapeños
• 2  Goldhen  Large Eggs
• 1 cup  Chef’s Cupboard  Plain Bread Crumbs
• 2 green onions, chopped

Directions:    

1. Preheat oven to 400°.
2. Arrange bacon on a baking sheet. Bake 15 minutes or until crispy.
3. Boil potato until tender, about 35-45 minutes, then drain.
4. While potato boils, chop bacon into small pieces.
5. In a large mixing bowl, combine boiled potato, cheddar cheese, milk, butter, bacon, salt and pepper. Mash until smooth.
6. Cut tops off of jalapeños and remove seeds. Stuff with potato mixture.
7. In a small mixing bowl, lightly beat the eggs. Place bread crumbs in another small mixing bowl.
8. Dip each jalapeño first into the egg, then into the bread crumbs. Arrange on a parchment-lined baking sheet and bake for 15-18 minutes or until golden brown.
9. Remove from oven and sprinkle with green onions.

Make the full  Jalapeño Popper Sampler Tray

Recipe Courtesy of Chef Kevin, ALDI Test Kitchen