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Loaded Mashed Potato Stuffed Mashed Potatoes


  • 8 poblano peppers
  • about 1.5 cups leftover mashed potatoes
  • 8 slices cooked crispy bacon chopped & divided
  • 3/4 cups shredded cheddar cheese
  • 1/2 cup sour cream
  • 1 tablespoon garlic powder
  • salt & pepper to taste
  • chopped green onions and/or chopped cilantro for garnish


  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.¬†Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
  • Preheat the oven to 350 degrees.
  • Combine the mashed potatoes, half the bacon, cheddar cheese, sour cream, & garlic powder. Season to taste with salt & pepper, if needed.
  • Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture. Bake at 350 for 15 minutes. Remove from the oven & top with the remaining chopped bacon. Garnish with green onions and/or cilantro.¬†