Potato-Stuffed Poblanos Reverse Potato Skins


These roasted and stuffed peppers get added indulgence from bacon, cheese, and potatoes. This recipe was part of a contest for Potatoes USA developed and cooked by Jenny Aleman, Nashville Nosher, and Arizona Dessert Flower.

Prep Time:
20 mins
Cook Time:
32 mins
Additional Time:
20 mins
Total Time:
1 hrs 12 mins
8 servings



  • ½ cup sour cream

  • ¼ cup salsa verde

  • 1 tablespoon chopped fresh cilantro


  • 4 russet potatoes, peeled and chopped

  • 8 poblano peppers

  • 8 slices bacon

  • ½ red bell pepper, diced

  • ½ onion, diced

  • 2 cloves garlic, minced

  • ½ cup shredded Cheddar cheese

  • ½ cup milk

  • 3 tablespoons butter


  1. Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.

  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.

  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.

  4. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.

  5. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.

  6. Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.

  7. Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.

  8. Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

Nutrition Facts (per serving)

277 Calories
15g Fat
27g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 277
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 38mg 13%
Sodium 351mg 15%
Total Carbohydrate 27g 10%
Dietary Fiber 5g 16%
Total Sugars 4g
Protein 10g
Vitamin C 87mg 435%
Calcium 128mg 10%
Iron 2mg 9%
Potassium 797mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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