Photo of Poblano and onion-stuffed baked potatoes by WW

Poblano and onion-stuffed baked potatoes

3 - 6
PersonalPoints™ per serving
Total Time
1 hr 40 min
25 min
1 hr 15 min
Poblano chiles can be rather spicy and give a bit of heat to these creamy stuffed spuds. To tame it, you can use a Cubanelle or Italian frying pepper instead. These loaded potatoes are also stuffed with cooked down onions, garlic, cumin, cheddar cheese, and cilantro. You'll love how you first scoop out the flesh of the cooked potatoes, then mash it together with cream cheese for a smooth, delicious consistency. Mix in the rest of the filling ingredients, then stuff it all back into the potato halves. After everything is finished getting to know each other in the oven, spoon some salsa over if you so desire, and your cheesy baked potatoes are ready to go.


Uncooked potato(es)

2 large, scrubbed, pierced several times with a fork

Olive oil

1 Tbsp

Uncooked onion(s)

1 medium, chopped

Poblano chile

1 large, seeded, chopped

Minced garlic

½ tsp,

Ground cumin

¼ tsp

Low fat cream cheese

2 Tbsp

Weight Watchers Reduced-fat Mexican style shredded cheese



¼ cup(s), chopped

Table salt

¾ tsp

Black pepper

1 pinch(es), or to taste

Fat free salsa

¼ cup(s), red or green (optional)


  1. Preheat oven to 375°F.
  2. 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.
  3. 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.
  4. 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.
  5. Place stuffed potatoes on a baking pan; bake until filling is hot, 15 minutes. Spoon 1 Tbsp salsa over each half; serve.
  6. Serving size: 1 stuffed potato half