Gorda's potato & cheese stuffed Poblano peppers. Ina Garten's Garlic-Roasted Potatoes from Food Network's Barefoot Contessa make the perfect classic side dish for any meal. Forget the diet police: the potato is a hero ingredient to me. Harissa and confit garlic roast potatoes.
Andean potatoes (Solanum tuberosum subsp. andigenum) are the most primitive domesticated potatoes, with a great diversity of shapes, colors, and flavors.
Potatoes au Gratin is the ultimate potato recipe!
French classic with layers of thinly sliced potato, cream, butter, garlic and cheese, you can't go wrong!
You can cook Gorda's potato & cheese stuffed Poblano peppers using 6 ingredients and 8 steps. Here is how you achieve that.
Ingredients of Gorda's potato & cheese stuffed Poblano peppers
- Prepare 4 of Fresh Poblano peppers.
- It's 4 of potatoes.
- You need 1/2 tsp of salt *or more to taste*.
- You need 1/4 tsp of black pepper *or more to taste*.
- You need 1 dash of garlic powder *to taste*.
- It's 1/4 cup of shredded cheese of your choice *add more gradually by preference. I used a blend of Chihuahua and sharp cheddar cheese*.
Our Potato Growing Guide covers planting, growing, and harvesting one of our favorite vegetables! Also, see tips on how to store potatoes to keep them fresh—and some homemade potato recipes. Wikipedia Article About Potato on Wikipedia. The potato (plural form: potatoes) (Solanum tuberosum) is a perennial plant of the Solanaceae, or nightshade, family, grown for its starchy tuber.
Gorda's potato & cheese stuffed Poblano peppers step by step
- preheat oven to 425.
- Peel potatoes & put in pot covered with water and boil till soft *just like making mashed potatoes* Once potatoes are soft, remove from water & place in a large bowl..
- Meanwhile, wash all of the peppers including the stem..
- Cut the peppers in half lengthwise. Carefully remove seeds leaving stem attached. *if the stem breaks off, no biggie! ;)*.
- Once peppers are seedless, place on a foil lined baking tray. Spray the foil with a little PAM cooking spray. Place halved peppers skin side up. Roast in oven for 10 minutes, not fully cooking pepper. Turn peppers over, leave oven on but get the peppers out of the oven to let cool a bit so you can fill them with the potato & cheese filling..
- Back to the potatoes....Start by mashing the soft boiled potatoes in a large bowl (I use a potato masher & do this step by hand) Mash till there isn't many chunks left. Add the shredded cheese and mix. The cheese should melt in the potatoes giving a creamy cheesy consistency. Add salt, black pepper & garlic powder & mix, incorporating everything to the mixture well. Now taste it! You can add more cheese & seasoning to the potatoes if you desire..
- Fill each pepper with 2-3 tablespoons (or more) of the potato & cheese mixture & top each pepper with a bit more cheese then put back in oven and bake for another 10 to 12 minutes or till cheese is melted and bubbly. Serve with rice & beans or just put a pepper in a soft warm flour tortilla (remove stem of course!), fold like a burrito. Enjoy! ;).
- ** Variations** you can easily change up the potato mixture by adding milk to soften the mixture or sour cream or even cream cheese for bolder richer flavors. You can add different herbs like chives or roasted garlic. Also try different mixtures of cheeses to top pepper. Whatever you choose I'm sure it'll be delish!.
I always make Potato Salad with Carrots and Pineapple during New Year's Eve dinner. Home fries or bistro potatoes (also known as house fries) is a simple fried potato breakfast side dish. Starchy potatoes include your basic baking potato, russets, and Idahos. The most common complaint lodged against them (at least in relation to potato salad), is that they become mealy and fall apart too. For the rösti, grate the potatoes coarsely into the a clean tea towel.