Another Little Potato Bite

I have discovered that myself and my family love these mini potatoes baked and hollowed out like a twice baked only bite size. We also love jalapeno peppers stuffed with a vegetable cream cheese mix, I brought out my creative side last night in the kitchen and decided to stuff the potatoes with jalapeno peppers. They were great and would make a fun little appetizer for any party or holiday gathering.

Jalapeno Cream Cheese Stuffed Mini Potatoes

• 10 to 15 mini golden potatoes, baked and cut in half (this doubles your amount served)
• 1 Jalapeno, seeded and chopped finely
• 1/4 green bell pepper, Chopped finely
• 1/4 yellow onion, minced
• 4 broccoli "trees", chopped finely (no stems, just tops)
• 2 tsp minced garlic
• 1/2 of an 8oz pk. cream cheese (I use reduced fat, haha)
• 2 to 3 large tbs sour cream
• 2 large tbs butter
• Salt and pepper
• Shredded cheddar cheese for topping

I use a potato bag for the microwave to bake the potatoes in, if you don't have one, wrapping them all together in a large paper towel will work fine. Cook in high for about 4 minutes, or until soft enough to scrape out flesh. When cool enough to handle, cut each potato in half length wise as to provide you with the wider side for filling and setting on a cookie sheet. Scrape out flesh and set aside in a medium bowl. Saute jalapeno, bell pepper, onion, garlic, and broccoli in the 1st tbs of butter until just soft, add to bowl with potato flesh along with cream cheese, 2nd tbs butter, sour cream, salt and pepper. Using a hand held mixer on medium speed, mix all ingredients until smooth and blended well. Using a teaspoon fill each potato skin until heaping, top with a little cheddar cheese and place on a lined cookie sheet. Bake at 400 until warm and cheese is melted.