Potato-Stuffed Poblanos Reverse Potato Skins
Serves: 5
Lelia Marks
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
52
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Sour Cream1 cup
Salsa Verde1 tbsp
Cilantro (chopped fresh)2 cloves
Garlic (minced)1 cup
Shredded Cheddar Cheese1 cup
Milk3 tbsps
ButterDirections:
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
3
Reduce heat to medium-low and simmer until tender, about 10 minutes
4
Drain and cool in a large bowl
5
Set oven rack about 6 inches from the heat source and preheat the oven's broiler
6
Line a baking sheet with aluminum foil and place peppers on the baking sheet
7
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes
8
Place blackened peppers into a bowl and tightly seal with plastic wrap
9
Allow peppers to steam as they cool, about 20 minutes
10
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes
11
Reserve 1 tablespoon bacon grease in the skillet
12
Drain bacon slices on paper towels and chop
13
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
14
Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended
15
Remove skins from the roasted poblano peppers
16
Make a small cut in each pepper and scrape out seeds
17
Stuff peppers with potato mixture and top with remaining bacon and sauce