This recipe is actually quite simple combining roasted techniques and making mashed potatoes. I apologize in advance that I don't know my exact mashed potato recipe because I 100% made it up on the fly but any mashed potato will work here. I also had WAY TOO MANY POTATOES and I just used 5 russets! Probably you only need 3 potatoes: 4 peppers ratio. This dish has a little hint of spice but it is not overpowering at all - the perfect bite!
Ingredients
4 Poblano Peppers, seeded and halved
Olive Oil
lots of Salt
4-5 russet potatoes, peeled & cubed
2 Cups Sharp Cheddar, shredded
2 slices bacon, cooked and crumbled
1/4 C Sour Cream
1/2 - 1 Cup Half & Half or Milk
2 T Butter
Directions
1. Preheat the Oven to 425, take the half and half, butter and sour cream out of the fridge and set on the counter
2. Cover a rimmed baking sheet with foil for easy cleanup. Place peppers inside-side up on the tray and drizzle with olive oil. Sprinkle with salt.
3. Roast peppers for 25-30 minutes or until tender. Take the peppers out of the oven and let rest while preparing the mash.
4. Meanwhile, place potatoes in a large pot and cover with water. Add salt so that the water tastes like the sea.
5. Boil potatoes until tender about 15 minutes, testing with a fork
6. Drain the potatoes
7. Add sour cream, butter, salt to taste and 1/4 C half & half to the potatoes and mash with a potato masher. Continue to add half & half, a little at a time until the consistency comes together as desired
8. Mix in 1 C cheese and bacon to the potatoes
9. Preheat the oven to 350
10. Spoon potato mixture on top of the peppers, top with cheese
11. Bake at 350 for 10 minutes or until cheese is melted, serve immediately or leave in warm oven until ready to serve
