Ingredients:

• 2 large Idaho® baking potatoes, peeled and quartered
• 1 tablespoon butter
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped cilantro or parsley
• ¼ cup all-purpose flour
• ½ cup small diced cooked chorizo sausage
• Salt and pepper to taste

Coating:

• ½ stick (4 tablespoons) unsalted butter, melted
  ½ cup panko breadcrumbs

Pineapple Salsa:

• ½ cup small diced pineapple chunks
• 1 jalapeño pepper, diced
• 2 tablespoons diced red onion
• 2 tablespoons cilantro or parsley
• 1 tablespoon lime juice
• Pinch of salt

Directions:

1. To make the poppers, add the potatoes to a large pot of boiling water and cook for about 15 minutes or until fork tender. Drain, add the potatoes back to the pot, add the tablespoon of butter and mash until smooth. Stir in the shredded cheese, cilantro and flour. Season with salt and pepper and allow to cool thoroughly or refrigerate for about 30 minutes.
2. Preheat the oven to 425°F.
3. Form the mixture into balls using a 1 oz. scoop and, while the mixture is still in the scoop, push about a teaspoon full of the chorizo into the center. Round off the balls and place on a baking sheet lined with parchment paper.
4. Add the melted butter to one bowl and the breadcrumbs to another. Dip each potato ball into the butter then into the breadcrumbs. Place the balls back on the baking sheet and bake for 25-30 minutes or until they are golden brown. If you’re making these the day before, place the breaded potato balls, covered, in the refrigerator until ready to bake.
5. To make the salsa, combine the pineapple chunks, diced jalapeño, red onion, cilantro, lime juice and salt. This can also be done a day ahead.