Smashed Potato Stuffed Poblano Peppers

Roasted poblano peppers stuffed with spicy mashed potatoes.

Smashed Potato Stuffed Poblano Peppers

A lively potato dish that's easy to prepare with a high return on flavor. Potato Stuffed Poblano peppers are roasted then stuffed with mashed potatoes that have been flavored with pure excitement.

Course Side Dish

Cuisine Southwestern

Prep Time 30

Cook Time 45

Total Time 1 15

Servings

Calories 275kcal

Author Lea Ann Brown

Ingredients

6 medium Russet Potatoes baked
1/4 Cup Heavy cream
4 ounce Log of Goat Cheese room temperature
1/2 cup Mexican Salsa mild or medium
1 Tablespoon Sambal Oelek
Salt and Pepper to Taste
3 Tablespoons Butter divided into 6 chunks

Instructions

Bake potatoes at 350 degrees until tender.
Roast poblanos over open flame on your gas stove top. One by one, simply place the poblanos directly on the grates turning them often to get the black and blistered.
When the poblanos are cool enough to handle, make a slit down the center of each pepper. Remove some of the seeds and a little bit of the veins if you'd like. This will make the peppers less spicy with heat. I don't remove much of the blackened skin, because this is where the smoky flavor lies. If you must remove skin, do so with your hands. Don't rinse the peppers under water. You're rinsing away flavor.
Once cooked, let the potatoes sit for about 15 minutes, and when cool enough to handle, use a knife to remove the potato peel. The peel will come off easily in big strips. Scrape any large bits of potatoes from the peel. Add the potatoes and cream to a bowl and use a potato masher to mash until somewhat smooth. This is a rustic recipe, so they don't have to be creamy like mashed potatoes.
Mix in the goat cheese.
Add the salsa, salt and the Sambal Oelek. Mix well. Taste and adjust for flavor. Add more Sambal Oelek is you want it spicier.
With a spoon, stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan. Place a pat of butter on top of the mashed potatoes.
Bake 350 degrees for 30 minutes. If you'd like them browned, finish them under the broiler for just a minute.

Notes

Tips For Success:

Allow one hour for goat cheese to come to room temperature.

Each Fall, when chile roasters are fired up, buy a good stash of roasted poblano peppers and keep them in the freezer. Much easier than roasting them yourself.

Nutrition