Potato-Stuffed Poblanos Reverse Potato Skins

Name: Potato-Stuffed Poblanos Reverse Potato Skins
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 8 slices Bacon; 3 tbsp Butter; 1 tbsp Fresh Cilantro; 2 whole Garlic; 0.5 cup Milk; 0.5 whole Onion; 8 whole Poblano Pepper; 0.5 whole Red Bell Pepper; 4 whole Russet Potato; 0.25 cup Salsa Verde; 0.5 cup Shredded Cheddar Cheese; 0.5 cup Sour Cream

Appetizer 🧄Side Dish 🥗Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Sugar-Free Gluten-Free

Roasted poblano peppers are packed with bacon–cheddar mashed potatoes and finished with a bright cilantro–salsa verde topping. The smoky heat of the peppers meets fluffy, savory potatoes and crisp bacon for a satisfying bite. Serve these Potato-Stuffed Poblanos Reverse Potato Skins as a hearty appetizer or fun dinner centerpiece.

Prep20 mins
Cook32 mins
Serves8
DifficultyMedium

Potato-Stuffed Poblanos Reverse Potato Skins

1

Stir sour cream, salsa verde, and cilantro together in a bowl until the sauce is evenly combined; refrigerate.
2

Put the potatoes in a large pot and cover with salted water; bring to a boil. Lower the heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool in a large bowl.
3

Position an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and set the peppers on the baking sheet.
4

Broil under the preheated broiler until the pepper skins are blackened and blistered, 3 to 4 minutes. Transfer the blackened peppers to a bowl and seal tightly with plastic wrap. Let the peppers steam as they cool, about 20 minutes.
5

Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Keep 1 tablespoon of the bacon grease in the skillet. Drain the bacon on paper towels and chop.
6

Add the red bell pepper, onion, and garlic to the skillet with the reserved bacon grease; cook and stir over medium heat until the vegetables are softened, 4 to 6 minutes.
7

Stir 1/2 of the bacon, the red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well combined.
8

Peel the skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out the seeds. Stuff the peppers with the potato mixture and top with the remaining bacon and sauce.