Photograph by Bobby Fisher Food Styling by Maggie Ruggiero Prop Styling by Sarah Cave


Potato-Stuffed Poblanos

Starters from Issue 10 – Winter 2017 – Sin

Among corpulent characters, Baron Harkonnen in Frank Herbert’s sci-fi Dune looms large. So ponderous was the sadistic ruler that anti-gravity suspensors were affixed to him so he could walk. Our poblano, crammed until it’s nearly busting at the seams with a mass of cheesy potatoes, cuts a similar figure, though, unlike the pustulous Baron, you’ll want to embrace it.

serves 4

  • 4 medium poblano peppers
  • 1 large onion, chopped
  • 2 russet potatoes, peeled and diced
  • ¼ cup plus 1 Tbsp olive oil
  • ½ tsp dried oregano
  • ¼ tsp dried thyme
  • 1 clove garlic, minced
  • ¼ tsp cumin
  • 1 (15-oz) can tomato sauce
  • ½ tsp sugar
  • 1 cup shredded Monterey Jack cheese

  • 1

    Broil poblanos on a foil-lined baking sheet, turning occasionally until skin is blackened all over. Transfer peppers to a bowl, cover with plastic and let stand.

  • 2

    Return foiled pan to oven and preheat oven to 400°F.

  • 3

    Toss potatoes on hot sheet pan with onion, ¼ cup oil, oregano, thyme, and ½ tsp salt. Roast, stirring occasionally, until potatoes are golden brown and tender, about 30 minutes.

  • 4

    Meanwhile, peel skins from peppers and cut a slit down the length of each. Carefully cut out seeds and pull out the ribs, leaving chile intact.

  • 5

    Heat remaining Tbsp oil in a small skillet with garlic and cumin, stirring until fragrant. Stir in tomato sauce and sugar and simmer until slightly thickened, about 8 minutes. Season with salt if needed.

  • 6

    Toss potatoes and onions with half of cheese and generously stuff into peppers. Top with remaining cheese. Return stuffed poblanos to pan and roast until cheese is melted, about 5 minutes. Serve hot with sauce.