CHEF JEFF — ONE BYTE AT A TIME: Twice-Baked PotatoesSpice up this spud favorite with peppers and cheese.
By: Herald Staff Report,
Spice up this spud favorite with peppers and cheese.
2 large russet potatoes, halved lengthwise
1 tablespoon olive oil
2 poblano chilies
¼ cup sour cream
½ cup crumbled queso fresco or mild feta cheese
2 tablespoons oil-packed sun-dried tomatoes, drained, blotted dry and chopped
2 tablespoons chopped fresh cilantro
½ cup shredded Monterey Jack or Manchego
Preheat baking sheet in oven at 450 degrees for 10 minutes. Brush cut sides of spuds with oil. Arrange, cut sides down, in pan. Roast 15 minutes. Flip. Roast until tender. Char chilies over flame. Wrap in foil. Cool. Rub off skins, split peppers, discard stems, seeds. Dice. Scoop flesh out of potato skins, leaving thin layer. In bowl, mash potato flesh, chilies, sour cream, queso fresco, tomatoes, cilantro . Arrange skins on baking sheet. Fill with spud mixture. Top with shredded cheese. Bake until cheese melts, potatoes heated through.
Yield: Serves 2 to 4.
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