Potato-Stuffed Poblanos Reverse Potato Skins
Recipe information
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Cooking:
20 min.
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Servings per container:
8
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Source:

Ingredients for - Potato-Stuffed Poblanos Reverse Potato Skins

1. Sour cream - ½ cup
2. Salsa verde - ¼ cup
3. Chopped fresh cilantro - 1 tablespoon
4. Russet potatoes, peeled and chopped - 4
5. Poblano peppers - 8
6. Bacon - 8 slices
7. Red bell pepper, diced - ½
8. Onion, diced - ½
9. Garlic, minced - 2 cloves
10. Shredded Cheddar cheese - ½ cup
11. Milk - ½ cup
12. Butter - 3 tablespoons

How to cook deliciously - Potato-Stuffed Poblanos Reverse Potato Skins

1. Stage

Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.

2. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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. Stage

Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.

8. Stage

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.