MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Roasted Poblano Twice Baked Potatoes
Categories: Potatoes, Chilies, Dairy, Cheese
Yield: 6 Servings

6 md Baking potatoes (6 to 8 oz
- ea)
3 Fresh poblano peppers
8 oz Dairy sour cream
1/2 ts Salt
1/4 ts Garlic powder
1/4 ts Ground black pepper
4 oz Smoked Gouda cheese;
- shredded (1 cup)

Set oven @ 425ºF/218ºC.

Scrub potatoes thoroughly with a brush; pat dry. Prick
potatoes several times with a fork. Bake for 40 to 60
minutes or until tender.

Meanwhile, line a baking sheet with foil; set aside. Halve
peppers lengthwise; remove stems, seeds, and membranes.
Place peppers, cut sides down, on prepared baking sheet.
Bake alongside the potatoes for 25 to 30 minutes or until
lightly charred. Remove from oven. Bring foil up around
peppers to enclose. Let stand about 15 minutes or until
cool enough to handle. Use a sharp knife to loosen edges
of the skins; gently pull off and discard skins. Chop
peppers; set aside.

Cool potatoes slightly. Cut a lengthwise slice off the top
of each baked potato; discard skin from slices and place
pulp in a large bowl. Scoop out potato pulp from baked
potatoes, leaving 1/4" shells; add potato pulp to the
bowl.

Mash the potato pulp with a potato masher or an electric
mixer on low speed. Add sour cream, salt, garlic powder,
and black pepper; mash or beat until smooth. (If
necessary, stir in 1 to 2 tablespoons milk to reach
desired consistency.) Stir in 1/2 cup of the Gouda cheese
and the chopped roasted poblano peppers. Spoon the mashed
potato mixture into the potato shells, mounding high.
Place filled potatoes in a 3-quart baking dish.

Bake, uncovered, for 25 minutes or until light brown.
Sprinkle with the remaining cheese. Bake for 2 to 3
minutes more or until cheese is melted.

TO MAKE AHEAD: Prepare as directed through Step 4. Wrap
each filled potato loosely in foil. Place potatoes in a
resealable freezer bag or freezer container. Freeze for up
to 1 month.

To bake, Set oven @ 375ºF/190ºC.

Remove potatoes from foil. Arrange potatoes in a 3-quart
baking dish. Cover dish with foil. Bake about 1 hour or
until heated through. Uncover, sprinkle with the remaining
cheese. Bake about 5 minutes more or until cheese is
melted.

Makes: 6 servings

Serving Size: 1 potato

Better Homes & Gardens | August 2016

MM Format by Dave Drum - 12 August 2016

Uncle Dirty Dave's Archives

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