Savory Potato-Filled Ancho Peppers

1. 1

   Preheat oven to 350F.

2. 2

   Boil ancho peppers in 4 cups water 15 min.

3. 3

   or until tender.

4. 4

   Drain; cool.

5. 5

   Set aside.

6. 6

   Meanwhile, boil potatoes with garlic 20 min.

7. 7

   or until potatoes are tender; drain.

8. 8

   Place in medium bowl.

9. 9

   Add cream cheese; mash until well blended.

10. 10

    Add milk and seasonings; continue to mash until creamy.

11. 11

    Stir in pimientos and 1/2 cup of the shredded cheese.

12. 12

    Make a small lengthwise cut in side of each pepper; remove and discard seeds.

13. 13

    Fill each pepper with about 1/2 cup of the potato mixture.

14. 14

    Place, filled-sides up, on foil-covered baking sheet.

15. 15

    Bake 10 min.

16. 16

    Sprinkle evenly with remaining 1/2 cup shredded cheese.

17. 17

    Bake an additional 5 min.

18. 18

    or until cheese is melted.

19. 19

    Serve warm topped with sour cream.

* Per serving · 4 servings · Values may vary.