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