Creamy Roasted Poblano Baked Potatoes Recipes

CREAMY ROASTED POBLANO BAKED POTATOES

Steps:

• Heat oven to 400ºF.
• Prick potatoes in several places with fork. Bake 1 hour.
• Heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions, chiles and garlic; cook and stir 5 min. or until onions are crisp-tender.
• Whisk Neufchatel and milk until smooth. Stir into skillet; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
• Heat broiler. Split potatoes; top with cooking creme mixture and cheese. Broil 4 min. or until cheese is melted.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)

Steps:

• On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
• Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
• In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
• Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
• In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
• Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

POBLANO MASHED POTATOES

Steps:

• Place potatoes in a sauce pan, generously covered with water and add salt. Bring to a boil, reduce to a simmer, and cook, uncovered until soft, about 20-30 minutes. Drain well and while potatoes are still warm mash with a potato masher or food mill.
• In another pot heat sour cream, olive oil and chiles and fold in potatoes. Add salt and pepper to taste and serve immediately.

MASHED POTATOES WITH ROASTED POBLANO CHILIES

Steps:

• Heat oven to 325°F.
• Place 1/2c butter, garlic & chile in small, covered, ovenproof pot. Bake 1 hour.
• Rinse potatoes under cold water; cut into quarters. Place potatoes in a large pot. Add enough cold water to cover potatoes; add 1TB salt. Heat to a boil.
• Reduce heat and boil until potatoes are tender when poked with a thin paring knife; drain.
• Let potatoes stand uncovered 3-5 minutes, allowing liquid to steam off.
• Remove butter mixture from the oven. In food processor, puree mixture to a fine consistency. Add puree to potatoes. Add remaining 1/2c butter, cream, 1 tsp salt and pepper; mash until creamy.

CREAMY ROASTED POBLANO BAKED POTATOES

Steps:

• Heat oven to 400ºF.
• Prick potatoes in several places with fork. Bake 1 hour.
• Meanwhile, heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions and chiles; cook and stir 5 min. or until onions are crisp-tender. Add cream cheese spread and milk; cook and stir on medium-low heat 3 to 5 min. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
• Heat broiler. Cut potatoes lengthwise in half; place, cut sides up, in 13x9-inch pan sprayed with cooking spray. Top potatoes with cream cheese mixture and shredded cheese. Broil, 4 inches from heat, 4 min. or until shredded cheese is melted.