Potato Skins With Chile Poblano

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 6 medium potatoes, baked 1 hour at 400 degrees
• 3 fresh poblano chiles, seeded
• 1 cup neufchatel cheese
• 1/2 stalk minced celery
• 1 garlic clove, minced
• 1 teaspoon candied ginger, minced
• 1/4 teaspoon pepper
• 1 cup nonfat sour cream
• fresh cilantro (to garnish)
• paprika (to garnish)

Recipe

• 1 preheat oven to 400 degrees.
• 2 cut potatoes in half lengthwise and scoop out pulp, leaving 1/4" shell. save potato pulp for other use. place potato skins on large baking sheet skin side down and bake for 5 minutes. remove from oven to cool.
• 3 soak chiles in warm water for 15 minutes to soften. dry, then mince. in a non-reactive bowl, combine chiles, neufchatel cheese, celery, garlic, ginger root, and pepper. let this mixture set for 5 minutes to blend flavors.
• 4 fill each potato skin with an equal amount of filling. bake for 10 minutes. let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
• 5 top with fat-free sour cream and garnish with cilantro and paprika.