Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, gorda's potato & cheese stuffed poblano peppers. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Gorda's potato & cheese stuffed Poblano peppers is one of the most well liked of current trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look fantastic. Gorda's potato & cheese stuffed Poblano peppers is something which I’ve loved my whole life.

To begin with this particular recipe, we have to first prepare a few components. You can cook gorda's potato & cheese stuffed poblano peppers using 6 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Gorda's potato & cheese stuffed Poblano peppers:

1. Get 4 Fresh Poblano peppers
2. Get 4 potatoes
3. Prepare 1/2 tsp salt or more to taste
4. Get 1/4 tsp black pepper or more to taste
5. Make ready 1 dash garlic powder to taste
6. Make ready 1/4 cup shredded cheese of your choice add more gradually by preference. I used a blend of Chihuahua and sharp cheddar cheese

Instructions to make Gorda's potato & cheese stuffed Poblano peppers:

1. preheat oven to 425
2. 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.
3. Meanwhile, wash all of the peppers including the stem.
4. Cut the peppers in half lengthwise. Carefully remove seeds leaving stem attached. if the stem breaks off, no biggie! ;)
5. 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.
6. 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.
7. 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! ;)
8. ** 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!

So that is going to wrap it up for this exceptional food gorda's potato & cheese stuffed poblano peppers recipe. Thanks so much for reading. I’m confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!