Potato-Stuffed Poblanos Reverse Potato Skins recipe
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Ingredients
- ½ cup sour cream ¼ cup salsa verde 1 tablespoon chopped fresh cilantro 4 russet potatoes, peeled and chopped 8 poblano peppers 8 slices bacon ½ red bell pepper, diced ½ onion, diced 2 cloves garlic, minced ½ cup shredded Cheddar cheese ½ cup milk 3 tablespoons butter
Nutrition Info
- 276.7 caloriescarbohydrate: 27.2 gcholesterol: 38.1 mgfat: 14.8 gfiber: 4.6 gprotein: 10.4 gsaturatedFat: 7.9 gservingSize: -sodium: 351.3 mgsugar: 4 gtransFat: : -unsaturatedFat: : -
Directions Potato-Stuffed Poblanos Reverse Potato Skins
Directions
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Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed, refrigerate.
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.
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.
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.
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.
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.
Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes, mash until well blended.
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.