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.

• Preparation Time: 20 mins
• Cooking Time: 32 mins
• Total Time: 52 mins
• Calories: 277 Calories

Ingredients

• ½ cup milk
• 3 tablespoons butter
• ½ cup sour cream
• ½ cup shredded Cheddar cheese
• 2 cloves garlic, minced
• ½ red bell pepper, diced
• 1 tablespoon chopped fresh cilantro
• 8 slices bacon
• ½ onion, diced
• ¼ cup salsa verde
• 4 russet potatoes, peeled and chopped
• 8 poblano peppers

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 7

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

Step 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.