Potato Stuffed Poblanos Reverse Potato Skins Recipes

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POTATO STUFFED POBLANOS



Potato Stuffed Poblanos image

Inspired by chiles rellenos, these tasty cheese and potato-stuffed chiles will spice up your meal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 7

1 box (4.7 oz) Betty Crocker™ scalloped potatoes
Hot water called for on potatoes box
1/4 cup Old El Paso™ chopped green chiles (from 4.5-oz can), drained
2 oz cream cheese, softened
4 medium poblano chiles
1/2 cup Old El Paso™ Thick 'n Chunky salsa, if desired
Sour cream, if desired

Steps:

  • Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
  • Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
  • Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
  • Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.

Nutrition Facts : Calories 190, Carbohydrate 32 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 3 g, TransFat 0 g

POTATO-STUFFED POBLANOS REVERSE POTATO SKINS



Potato-Stuffed Poblanos Reverse Potato Skins image

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.

Provided by Potato Goodness

Categories     Appetizers and Snacks     Cheese

Time 1h12m

Yield 8

Number Of Ingredients 12

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

Steps:

  • 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.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 27.2 g, Cholesterol 38.1 mg, Fat 14.8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 7.9 g, Sodium 351.3 mg, Sugar 4 g

POTATO STUFFED POBLANO PEPPERS #SP5



Potato Stuffed Poblano Peppers #SP5 image

Official Contest Entry: Simply Potatoes 5Fix. This is a super simple recipe that will make an excellent side dish next time you have Mexican for dinner

Provided by Rita Potter

Categories     Potato

Time 40m

Yield 4 peices, 4 serving(s)

Number Of Ingredients 5

1 cup Simply Potatoes® Shredded Hash Browns
2 poblano peppers
3/4 cup Kraft Mexican Style Finely Shredded Four Cheese
1/2 cup chorizo sausage
4 tablespoons salsa

Steps:

  • Preheat oven to 425 degrees Farnhieght.
  • Brown the Chorizo in a skillet if it is not crumbled, crumble it before browning it. and set aside to cool for a few minutes.
  • Cut the peppers in half lengthwise and clean out the seeds.
  • in a mixing bowl mix together the potatoes, 1/2 cup of the cheese and the Chorizo and salt & pepper to taste.
  • Put a little cooking oil on the outside of the peppers and place them on a baking sheet.
  • Fill the peppers with 1/2 cup of the potato mixture in each one.
  • sprinkle the remaining cheese equally over the top of the peppers.
  • After the peppers are cooked top with a tablespoon of your favorite prepared salsa and enjoy!

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