Fresh Poblano Chiles are milder than Jalapenos but still offer a spicey boost when you want to kick things up a notch.
You can make this stuffed Potato a day or 2 ahead and then reheat in the microwave.
They taste wonderful!
Step 1: What You'll Need:
Baked potato skins/shells
Frozen shredded Hash Browns
Sliced Jack Cheese (or any cheese you like)
1 fresh Poblamo Chile
Crushed Red Pepper Flakes (optional)
Garnishes (all optional):
Shredded Chedder Cheese
Potato prep: Pierce the potato a few time with a fork and bake uncovered at 375 degrees for an hour. It doesn't matter if it's not cooked soft enough to squeeze. It will continue to cook once you take it out of the oven.
When the potato is cool enough to handle, quickly cut it in half with a sharp, NON-serrated blade. Serrated blades will tear the skin and that's not a good thing. ;-)
Scoop out the inner potato being careful not to break the shell. Set the Skins/shells aside. Feed the scooped out portion to your pooch. ;-)
Take the frozen Hash Browns from the freezer and guesstimate how much you'll need to stuff the potatoes. I used about 3/4 cup per potato. This isn't a critical step because you can always grab more if you didn't get enough. No harm, no foul.
Put the shredded hash browns in the microwave and heat them until they are warm and soft.
Thinly slice some of the poblamo chile and mix them in the shredded hash browns.
Step 2: Stuff the Potatoes
Fill the potato skins half way with the hash brown/Chile mixture, pressing gently.
Slowly pour some cream over each potato. They should take 1 -2 tablespoons each, depending on their size.
Cut the Monterey Jack cheese slices in half and place 1/2 slice on each potato.
Mound more shredded Hash brown/chile mixture on top of the cheese. Press gently and pour more cream over the top.
Bake in a preheated 350 degree oven for 45-55 minutes or until the tops of the potatoes are lightly browned.