Poblano and Onion-Stuffed Baked Potatoes
- Total Time
- 1:40
- Prep
- 0:25
- Cook
- 1:15
- Serves
- 4
- Difficulty
- Easy
Poblanos give a bit of heat to these creamy stuffed spuds. To tame it, use a Cubanelle or Italian frying pepper instead.
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uncooked potato(es)2 large, scrubbed, pierced several times with a fork
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olive oil1 Tbsp
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uncooked onion(s)1 medium, chopped
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poblano chile1 large, seeded, chopped
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minced garlic½ tsp,
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ground cumin¼ tsp
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low fat cream cheese2 Tbsp
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WeightWatchers Reduced Fat Mexican style blend shredded cheese⅓ cup(s)
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cilantro¼ cup(s), chopped
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table salt¾ tsp
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black pepper1 pinch, or to taste
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fat free salsa¼ cup(s), red or green (optional)
- Preheat oven to 375°F.
- Place potatoes directly on rack in oven. Bake until tip of a knife easily pierces potatoes, 55 to 60 minutes. Remove potatoes from oven; leave oven on.
- While potatoes are baking, heat oil in a large nonstick skillet over medium-high heat. Add onion; cook, stirring frequently, until lightly golden, 6 minutes. Add poblano; cook, stirring frequently, until vegetables are golden and tender, 5 minutes. Stir in garlic and cumin; cook, stirring, until fragrant, 30 seconds. Remove from heat; set aside.
- Slice each potato in half lengthwise; scoop out flesh into a small bowl. Add cream cheese to bowl; mash until smooth. Stir in onion mixture, cheddar cheese, cilantro, salt and pepper; evenly divide filling among potato halves.
- Place stuffed potatoes on a baking pan; bake until filling is hot, 15 minutes. Spoon 1 Tbsp salsa over each half; serve.
- Serving size: 1 stuffed potato half