You say potato, I say spicy cheesy potato-stuffed poblano.Gather Journal Potato-Stuffed Poblanos
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.
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.
Return foiled pan to oven and preheat oven to 400°F.
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.
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.
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.
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.