Poblano and Onion-Stuffed Baked Potatoes

Total Time
1 hr 40 min
25 min
1 hr 15 min
Poblanos give a bit of heat to these creamy stuffed spuds. To tame it, use a Cubanelle or Italian frying pepper instead.


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 blend shredded cheese



¼ cup(s), chopped

table salt

¾ tsp

black pepper

1 pinch, 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

A happier, healthier you starts here