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preheat oven to 425
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Peel potatoes & put in pot covered with water and boil till soft *just like making mashed potatoes* Once potatoes are soft, remove from water & place in a large bowl.
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Meanwhile, wash all of the peppers including the stem.
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Cut the peppers in half lengthwise.
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Carefully remove seeds leaving stem attached.
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*if the stem breaks off, no biggie!
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;)*
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Once peppers are seedless, place on a foil lined baking tray.
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Spray the foil with a little PAM cooking spray.
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Place halved peppers skin side up.
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Roast in oven for 10 minutes, not fully cooking pepper.
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Turn peppers over, leave oven on but get the peppers out of the oven to let cool a bit so you can fill them with the potato & cheese filling.
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Back to the potatoes....Start by mashing the soft boiled potatoes in a large bowl (I use a potato masher & do this step by hand) Mash till there isn't many chunks left.
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Add the shredded cheese and mix.
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The cheese should melt in the potatoes giving a creamy cheesy consistency.
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Add salt, black pepper & garlic powder & mix, incorporating everything to the mixture well.
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Now taste it!
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You can add more cheese & seasoning to the potatoes if you desire.
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Fill each pepper with 2-3 tablespoons (or more) of the potato & cheese mixture & top each pepper with a bit more cheese then put back in oven and bake for another 10 to 12 minutes or till cheese is melted and bubbly.
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Serve with rice & beans or just put a pepper in a soft warm flour tortilla (remove stem of course!
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), fold like a burrito.
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Enjoy!
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;)
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** Variations** you can easily change up the potato mixture by adding milk to soften the mixture or sour cream or even cream cheese for bolder richer flavors.
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You can add different herbs like chives or roasted garlic.
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Also try different mixtures of cheeses to top pepper.
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Whatever you choose I'm sure it'll be delish!
