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Categories:
potatoes poblano chiles Neufchatel cheese celery garlic candied ginger white pepper nonfat sour cream fresh cilantro paprika
Viewed: 51 - Published at: 7 years agoIngredients
- 6 medium potatoes, baked 1 hour at 400 degrees
- 3 fresh poblano chiles, seeded
- 1 cup neufchatel cheese
- 12 stalk minced celery
- 1 garlic clove, minced
- 1 teaspoon candied ginger, minced
- 14 teaspoon white pepper
- 1 cup nonfat sour cream
- fresh cilantro (to garnish)
- paprika (to garnish)
Method
- Preheat oven to 400 degrees.
- Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4" shell.
- Save potato pulp for other use.
- Place potato skins on large baking sheet skin side down and bake for 5 minutes.
- remove from oven to cool.
- Soak chiles in warm water for 15 minutes to soften.
- Dry, then mince.
- In a non-reactive bowl, combine chiles, Neufchatel cheese, celery, garlic, ginger root, and white pepper.
- Let this mixture set for 5 minutes to blend flavors.
- Fill each potato skin with an equal amount of filling.
- Bake for 10 minutes.
- Let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
- Top with fat-free sour cream and garnish with cilantro and paprika.
