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Creamy Roasted Poblano Baked Potatoes

Creamy Roasted Poblano Baked Potatoes recipe
photo by:kraft
time
prep:
10 min
total:
1 hr 14 min
servings
total:
12 servings
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What You Need

6
large  baking potatoes (4-1/2 lb.)
1
tsp.  oil
1
large  onion, sliced lengthwise
6
 poblano chiles, roasted, peeled, seeded and thinly sliced
4
cloves  garlic, minced
1
tub   (10 oz.) PHILADELPHIA Original Cooking Creme
1
cup  KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA

Make It

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. Stir in cooking crème; 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.

Kraft Kitchens Tips

Serving Suggestion
These delicious potatoes make a great side dish to serve with hot cooked turkey, chicken or pork.
How to Roast, Peel and Seed Poblano Chiles
Place chiles on rack of broiler pan. Broil until skins are charred or covered with black blisters, turning occasionally. Place hot chiles in bowl; cover with plastic wrap. Let stand 10 min. Remove chiles from bowl. Hold chiles under cold running water and remove the peels. Make lengthwise cut in each chile. Remove small cluster of seeds attached to the base. Pat chiles dry before slicing and using as directed.
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