Potato Skins with Chile Poblano
Transform your snack game with these irresistible Potato Skins with Chile Poblano, a flavorful twist on a classic appetizer. Perfectly baked russet potatoes are hollowed out, crisped to golden perfection, and stuffed with smoky, charred poblano peppers and gooey sharp cheddar cheese. Each skin is topped with a cool dollop of sour cream, a sprinkle of fresh cilantro, and vibrant green onions for a restaurant-quality finish. This crowd-pleasing recipe combines bold flavors with easy techniques, like broiling poblano peppers to enhance their natural sweetness and smokiness. Ideal for game day parties or casual gatherings, these potato skins are an elevated comfort food that’s sure to impress. Ready in just over an hour, this recipe is both satisfying and customizable, making it a must-try for fans of cheesy, savory snacks with a touch of spice!
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 2 poblano peppers
- 3 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup sour cream
- 2 green onions, thinly sliced
- 2 tbsp fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C). Scrub the potatoes clean, then pierce each potato a few times with a fork. Place the potatoes directly on the oven rack and bake for 45 minutes or until they are tender when pierced with a knife.
While the potatoes are baking, roast the poblano peppers. Place them on a baking sheet and set them under the broiler, turning every few minutes until the skin is blistered and charred (about 8-10 minutes). Remove the peppers from the oven, place them in a bowl, and cover with plastic wrap to steam for 10 minutes. Peel off the charred skin, remove the seeds, and chop the flesh into small pieces.
Once the potatoes are cool enough to handle, slice them in half lengthwise and scoop out most of the flesh, leaving about 1/4-inch of potato around the edges. Reserve the scooped-out potato for another use (e.g., mashed potatoes).
Brush the potato skins with 2 tablespoons of olive oil, both inside and out, and season them with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Place the skins cut-side down on a baking sheet and bake for 10 minutes to crisp up.
Flip the potato skins over and fill each one with a generous sprinkle of shredded cheddar cheese and some chopped chile poblano. Return the skins to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
Remove the potato skins from the oven and transfer them to a serving platter. Add a dollop of sour cream to each skin, then top with sliced green onions and fresh cilantro.
Serve warm and enjoy your Potato Skins with Chile Poblano!
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.7 g | 155% | |
| Saturated Fat | 58.4 g | 292% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3593 mg | 156% | |
| Total Carbohydrate | 177.0 g | 64% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 23.6 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1480 mg | 114% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 4628 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
