Potato-Stuffed Poblanos Reverse Potato Skins | Popular Recipes

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Potato-Stuffed Poblanos Reverse Potato Skins

"These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower."

Ingredients :

• Sauce:
• 1/2 cup sour cream
• 1/4 cup salsa verde
• 1 tablespoon chopped fresh cilantro
• Potatoes:
• 4 russet potatoes, peeled and chopped
• 8 poblano peppers
• 8 slices bacon
• 1/2 red bell pepper, diced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1/2 cup shredded Cheddar cheese
• 1/2 cup milk
• 3 tablespoons butter

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H12M

• 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.

Notes :

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