CREAMY ROASTED POBLANO BAKED POTATOES
Creamy roasted potatoes aren't usually a better-for-you dish, but these are. They get their great flavor from poblano chiles and garlic.
Provided by My Food and Family
Categories Recipes
Time 1h14m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour.
- Heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions, chiles and garlic; cook and stir 5 min. or until onions are crisp-tender.
- Whisk Neufchatel and milk until smooth. Stir into skillet; simmer on medium-low heat 5 min. or until heated through, stirring frequently.
- Heat broiler. Split potatoes; top with cooking creme mixture and cheese. Broil 4 min. or until cheese is melted.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)
This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.
Provided by Gabriela Cámara
Categories Vegetarian Dinner Chile Pepper Poblano Potato Onion Sour Cream Soy Free Peanut Free Wheat/Gluten-Free Tree Nut Free Taco
Yield 4-6 servings
Number Of Ingredients 6
Steps:
- On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
- Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
- In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
- Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
- In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
- Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.
BAKED POTATO WITH POBLANOS AND SOUR CREAM
Our take on the Mexican dish rajas con crema, which calls for cooking poblano peppers and onions with sour cream and chicken broth, tops these spuds.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 1h25m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
- Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, halve and thinly slice peppers and onion. Heat oil in a large skillet over medium-high. Add peppers and onion, season with salt, and cook, stirring occasionally, until tender and golden in places, 12 to 15 minutes. Stir in broth and sour cream. Boil until mixture thickens slightly, about 2 minutes. Stir in Worcestershire and lime juice.
- Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with pepper mixture, more sour cream, and cilantro.
CREAMY ROASTED POBLANO BAKED POTATOES
Roasted poblanos. Baked potatoes. Shredded-cheese deliciousness. What's not to like? This creamy crowd-pleaser may well become your new go-to potato side.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Prick potatoes in several places with fork. Bake 1 hour.
- Meanwhile, heat oil in large skillet on medium-high heat about 15 min. before potatoes are done. Add onions and chiles; cook and stir 5 min. or until onions are crisp-tender. Add cream cheese spread and milk; cook and stir on medium-low heat 3 to 5 min. or until cream cheese is completely melted and sauce is heated through, stirring frequently.
- Heat broiler. Cut potatoes lengthwise in half; place, cut sides up, in 13x9-inch pan sprayed with cooking spray. Top potatoes with cream cheese mixture and shredded cheese. Broil, 4 inches from heat, 4 min. or until shredded cheese is melted.
Nutrition Facts : Calories 230, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 7 g
POBLANO POTATO GRATIN
In Mexican cuisine, rajas refers to thin strips of roasted chiles. Rajas are best when adding a kick to creamy dishes.
Provided by Lillian Chou
Categories Milk/Cream Potato Side Bake Christmas Thanksgiving Dinner Casserole/Gratin Family Reunion Potluck Gourmet Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 7
Steps:
- Roast chiles and make rajas:
- Roast chiles on their sides on racks of gas burners on high, turning with tongs, until skins are blackened all over, about 10 minutes. Immediately transfer to a bowl and let stand, covered tightly, 10 minutes.
- When chiles are cool enough to handle, peel or rub off skin. Slit chiles lengthwise, then stem, seed, and devein. Cut lengthwise into thin strips.
- Cook onions with 1 teaspoon salt in oil in a 12-inch heavy skillet over medium-low heat, stirring occasionally, until golden, about 8 minutes. Stir in chiles and remove rajas from heat. Reserve 1/2 cup rajas for topping.
- Make gratin:
- Preheat oven to 400°F with rack in middle. Generously butter a 3-quart shallow baking dish.
- Peel potatoes, then cut crosswise into 1/16-inch-thick slices with slicer. Transfer to a small heavy pot. Add cream, milk, and 1 teaspoon salt and bring just to a boil over medium heat, stirring occasionally (liquid will thicken). Stir in rajas, then pour mixture evenly into baking dish. Sprinkle reserved 1/2 cup rajas on top.
- Bake until potatoes are tender, 45 minutes to 1 hour. Let stand 15 minutes before serving.
ROAST POTATOES
Simple and delicious recipe for rosemary-kissed roasted red potatoes.
Provided by KIY
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (250 degrees C).
- Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
- Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 36.4 g, Fat 7.3 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 0.6 g, Sodium 596.3 mg, Sugar 2.7 g
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