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Poblano and onion-stuffed baked potatoes
6
Points®
Total Time
1 hr 40 min
Prep
25 min
Cook
1 hr 15 min
Serves
4
Difficulty
Easy
Poblano chiles can be rather spicy and give a bit of heat to these creamy stuffed spuds. To tame it, you can use a Cubanelle or Italian frying pepper instead. These loaded potatoes are also stuffed with cooked down onions, garlic, cumin, cheddar cheese, and cilantro. You'll love how you first scoop out the flesh of the cooked potatoes, then mash it together with cream cheese for a smooth, delicious consistency. Mix in the rest of the filling ingredients, then stuff it all back into the potato halves. After everything is finished getting to know each other in the oven, spoon some salsa over if you so desire, and your cheesy baked potatoes are ready to go.
Ingredients
Uncooked potato
2 large, scrubbed, pierced several times with a fork
Olive oil
1 Tbsp
Onion
1 medium, chopped
Poblano chili pepper
1 large, seeded, chopped
Jarred minced garlic
½ tsp,
Ground cumin
¼ tsp
Low fat cream cheese
2 Tbsp
Shredded reduced fat Mexican-style cheese blend
⅓ cup(s)
Cilantro
¼ cup(s), chopped
Table salt
¾ tsp
Black pepper
1 pinch(es), or to taste
Salsa
¼ cup(s), red or green (optional)