Cheesy Poblano Potatoes

This dish is pure comfort food! Akin to a twice baked potato, it can be made several days in advance and reheated when you're ready.

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3-4 poblano peppers
3-4 lbs potatoes
4 oz cheddar cheese
1/2 cup sour cream


  1. On the grill, blister the poblano peppers until well charred on all sides
  2. Transfer to a bowl and cover to steam for 10 minutes
  3. Remove the seeds and skins from the peppers and let cool
  4. Roughly chop the poblanos
  5. Boil the potatoes until tender in heavily salted water
  6. When done, drain and then smash roughly
  7. Combine the potatoes, poblanos, cheese, and sour cream with several pinches of salt and black pepper
  8. Transfer to a baking dish and reheat in a 375F oven uncovered until warmed through and crispy on top (about 30 minutes)