JALAPENO HASHBROWN POPPERS RECIPE - (4.3/5)

Steps:

• Mix the thawed hashbrowns and melted butter, being sure the potatoes are evenly coated. Press 1½ to 2 Tablespoons of the hashbrown mixture into the bottom and up the sides of the cups of a mini-muffin tin. (The mixture should make about 30 "cups".) Bake the cups in a 425 degree oven for 25-30 minutes. Top edges will be brown and crispy. Remove them from the oven and turn the oven down to 350 degrees. While the hashbrown cups are baking, mix up the jalapeno popper filling. Place the softened cream cheese, sour cream, jalapeno, onion bacon and cheddar in a medium mixing bowl. (The jalapeno I used was extremely large, so I only used half. I also used all the veins and seeds, since we like things spicy. Adjust the "heat" in your appetizers by adjusting the amount of jalapeno you use and how many of the seeds and veins you mince into your ingredients. Please use caution and wear gloves when working with hot peppers to prevent contact with your skin. Wash your hands thoroughly when you're finished chopping them.) Stir vigorously to be sure all ingredients are evenly combined. I used my cookie scoop, leveled off, to add filling to the pre-baked hashbrown cups. One, to one-and-a-half Tablespoons is about the right amount. Fill the shells all the way to the top or just slightly over the top. Bake at 350 degrees for 15 minutes. Remove from the oven and allow to cool in the muffin tin, on a wire rack, for at least 10 minutes before trying to remove the poppers. I used a butter knife to slide around the edges of each cup to be sure it was loosened from the pan. Then I lifted them out, onto a plate that I had covered with a paper towel. The towel absorbed any excess butter. Serve while still warm. To serve, arrange the poppers on a tray and garnish each with a tiny swirl of sour cream and a fresh parsley leaf.