Finely shredded Mexican-style cheese and roasted poblano chiles make this smashed potato dish as flavorful as it is creamy.
What You Need
Original recipe yields 12 servings
2 lb. baking potato es (about 6), peeled, quartered
1/2 cup chopped onion s
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1/2 cup milk
2 poblano chile s, roasted, peeled and chopped
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
Add To Shopping List
Let's Make It
Cook potatoes and onions in boiling water in large saucepan 15 to 20 min. or until potatoes are tender; drain.
Return potatoes and onions to pan; mash lightly with cream cheese and milk. Add chiles; mash just until blended. Spoon into serving bowl.
Top with cheese.
Prepare as directed, reserving the shredded cheese for later use. Spoon into 1-1/2-qt. casserole sprayed with cooking spray. Refrigerate up to 24 hours. When ready to serve, bake (uncovered) in 350°F oven 1 hour or until heated through. Top with shredded cheese.
Look for firm, smooth, well-shaped potatoes that are free of wrinkles, cracks and blemishes. Avoid any with green-tinged skins or sprouting "eyes" or buds.
How to Roast Peppers
Heat broiler. Place whole bell peppers or large chile peppers on foil-covered baking sheet. Broil, 4 inches from heat, 7 to 10 min. or until peppers are evenly blackened, turning occasionally. Place in paper bag; close bag. Let stand 20 min. or until peppers are cooled. Remove peppers from bag. Peel away blackened skins with small knife; discard skins. Cut peppers lengthwise in half; remove and discard seeds. Use roasted peppers as directed in recipe.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 3g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.