Potato-Stuffed Poblanos Reverse Potato Skins

In a mixing bowl, whisk together the sour cream, salsa verde, and fresh cilantro until well combined. Cover and refrigerate, allowing the flavors to meld while you prepare the remaining ingredients. (Prep time: 5 minutes)

Place the peeled and chopped russet potatoes in a large pot. Cover with salted water and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer until the potatoes are fork-tender. (Cook time: 10 minutes)

Drain the cooked potatoes thoroughly and transfer them to a large bowl to cool slightly. (Cool time: 5 minutes)

Position an oven rack approximately 6 inches from the broiler and preheat the broiler to high. Line a baking sheet with aluminum foil and arrange the poblano peppers on top. (Prep time: 3 minutes)

Broil the peppers until their skins are blackened and blistered, turning as needed to ensure even charring on all sides. (Cook time: 3-4 minutes)

Transfer the blackened peppers to a bowl and cover tightly with plastic wrap. Allow the peppers to steam inside the sealed bowl, which will make it easier to remove the skins later. (Steam time: 20 minutes)

While the peppers are steaming, cook the bacon in a large skillet over medium-high heat until crispy. Remove the bacon from the skillet and set aside on paper towels to drain. Reserve 1 tablespoon of bacon grease in the skillet. Once cooled, chop the bacon into small pieces. (Cook time: 10 minutes)

Add the diced red bell pepper, onion, and minced garlic to the skillet with the reserved bacon grease. Cook over medium heat, stirring occasionally, until the vegetables are softened and fragrant. (Cook time: 4-6 minutes)

To the bowl with the cooled potatoes, add half of the cooked bacon, the sautéed red bell pepper mixture, shredded Cheddar cheese, milk, and butter. Mash the ingredients together until well blended and creamy. (Prep time: 5 minutes)

Carefully remove the skins from the roasted poblano peppers. Make a small incision in each pepper and gently scrape out the seeds. Stuff each pepper generously with the potato mixture. (Assembly time: 10 minutes)

Top the stuffed peppers with the remaining bacon and a generous dollop of the prepared sauce. Serve immediately and enjoy! (Serving time: 2 minutes)