These potato-stuffed poblanos are a fun and creative take on traditional potato skins. Stuffed with cheesy mashed potatoes and baked until golden and crispy, they make for the perfect appetizer or side dish for any occasion.
Ingredients
- 4 large poblano peppers
- 2 large russet potatoes, peeled and diced
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- Olive oil for brushing
Directions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Place the diced potatoes in a pot of water and bring to a boil. Cook until tender, then drain and mash with a potato masher.
- Cut the poblanos in half lengthwise and remove the seeds and membranes.
- In a mixing bowl, combine the mashed potatoes, cheddar cheese, sour cream, green onions, garlic, chili powder, cumin, salt, and pepper.
- Stuff each poblano half with the potato mixture and place on the prepared baking sheet.
- Brush the tops of the stuffed poblanos with olive oil and bake for 20-25 minutes, or until the peppers are tender and the tops are golden brown.
- Serve hot and enjoy!
