Gorda's potato & cheese stuffed Poblano peppers

Name: Gorda's potato & cheese stuffed Poblano peppers
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 4 Fresh Poblano peppers; 4 potatoes; 1/2 tsp salt *or more to taste*; 1/4 tsp black pepper *or more to taste*; 1 dash garlic powder *to taste*; 1/4 cup shredded cheese of your choice *add more gradually by preference. I used a blend of Chihuahua and sharp cheddar cheese*

Gorda Ramsey @cook_2821232

So cheesy good!

Gorda Ramsey @cook_2821232

So cheesy good!

Saved

Ingredients

45 mins

4 servings

4Fresh Poblano peppers
4potatoes
1/2 tspsalt *or more to taste*
1/4 tspblack pepper *or more to taste*
1 dashgarlic powder *to taste*
1/4 cupshredded cheese of your choice *add more gradually by preference. I used a blend of Chihuahua and sharp cheddar cheese*

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Steps

45 mins

1

preheat oven to 425
2

Peel potatoes & put in pot covered with water and boil till soft *just like making mashed potatoes* Once potatoes are soft, remove from water & place in a large bowl.
3

Meanwhile, wash all of the peppers including the stem.
4

Cut the peppers in half lengthwise. Carefully remove seeds leaving stem attached. *if the stem breaks off, no biggie! ;)*
5

Once peppers are seedless, place on a foil lined baking tray. Spray the foil with a little PAM cooking spray. Place halved peppers skin side up. Roast in oven for 10 minutes, not fully cooking pepper. Turn peppers over, leave oven on but get the peppers out of the oven to let cool a bit so you can fill them with the potato & cheese filling.
6

Back to the potatoes....Start by mashing the soft boiled potatoes in a large bowl (I use a potato masher & do this step by hand) Mash till there isn't many chunks left. Add the shredded cheese and mix. The cheese should melt in the potatoes giving a creamy cheesy consistency. Add salt, black pepper & garlic powder & mix, incorporating everything to the mixture well. Now taste it! You can add more cheese & seasoning to the potatoes if you desire.
7

Fill each pepper with 2-3 tablespoons (or more) of the potato & cheese mixture & top each pepper with a bit more cheese then put back in oven and bake for another 10 to 12 minutes or till cheese is melted and bubbly. Serve with rice & beans or just put a pepper in a soft warm flour tortilla (remove stem of course!), fold like a burrito. Enjoy! ;)
8

** Variations** you can easily change up the potato mixture by adding milk to soften the mixture or sour cream or even cream cheese for bolder richer flavors. You can add different herbs like chives or roasted garlic. Also try different mixtures of cheeses to top pepper. Whatever you choose I'm sure it'll be delish!