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Creamy Jalapeno Poppers

Creamy Jalapeno Poppers

  • Serves

    people

  • Prep time

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  • Cooking Time

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  • 1 can (26 oz.) pickled jalapeño peppers, rinsed, halved lengthwise and seeded
  • 1 cup warm leftover mashed potatoes
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup Hellmann's® or Best Foods® Light Mayonnaise
  • 1/4 cup sour cream
  • 1 Arrange jalapenos peppers, cut-side-up, on aluminum-foil-lined jelly-roll pan.
  • 2 Combine potatoes, 1/2 cup cheese, Hellmann's® or Best Foods® Light Mayonnaise and sour cream in medium bowl. Evenly spoon into jalapenos, then sprinkle with remaining 1/2 cup cheese. Broil until golden and cheese is melted.
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