Subj : BH&G 3069
To   : All
From : Dave Drum
Date : Sat Jun 19 2021 06:46:00

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
 
MMMMM

.... "Intuition is seeing with the soul." -- Dean Koontz
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