The peppers were beautiful at the produce store so a big bag of 'penos came home with me! These
Cheddar and Parsley Mashed Potato Stuffed Jalapenos were a fun munchie during March Madness. I made standard mashed potatoes but held back on a bit of the milk, then stirred in finely shredded cheddar (about 1/3 as much cheddar as potatoes-
Earl suggests using a bit more:@) and enough parsley for great color. What took them over the top was a liberal sprinkling of Lawry's Chile and Garlic Seasoned Salt once out of the oven.
If you haven't tried that yet folks, it's great with potatoes!
My jalapenos were cleaned well (no seeds or membrane) and the potatoes were piped into them using an M1 icing tip.
They browned up pretty in a 375 oven for 15 minutes but a minute under the broiler really added toasty color!
I do recommend letting these cool off a bit before eating them, they do stay hot for a while...
But they sure are good:@)
Have a happy day!
