Potato-Stuffed Poblanos Reverse Potato Skins
Description
Roasted poblano peppers are stuffed with bacon mashed potatoes and plenty of Cheddar cheese in this indulgent twist on stuffed peppers.
Ingredients
•
1/2 cup sour cream
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1/4 cup salsa verde
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1 tablespoon chopped fresh cilantro
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4 russet potatoes, peeled and chopped
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8 poblano peppers
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8 slices bacon
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1/2 red bell pepper, diced
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1/2 onion, diced
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2 cloves garlic, minced
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1/2 cup shredded Cheddar cheese
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1/2 cup milk
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3 tablespoons butter
Directions
1
Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
2
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
3
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
4
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
5
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
6
Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
7
Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
8
Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.