Potato jalapeno poppers: you'll can't stop to eat them

Potato jalapeno poppers: you'll can't stop to eat them

published on 19 September, 2018 at 12:30
Ingredients:
4 Potato
1 Jalapeño 
1 Shallot
2 Garlic
1/4 cup Panko Almond Milk
2 tbs Vegetable Stock 
400 gr breadcrumbs
Almond milk
 
Directions:
Boil and mash the potatoes. Cut the shallot, garlic and jalapeno and cook in a pot with oil and vegetable stock (about 10 minutes).  Then mix all together in a bowl. Make the poppers and put them into almond milk and the breadcrumbs. Bake at 400°F (200°) for 45 minutes.
 
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