I love mashed potatoes. Whether chunky or creamy smooth they are the ultimate in comfort food. Confession time here: I’ve been known to eat a bowlful all by themselves for dinner. Yes, I like them that much. And mashed potatoes make a wonderfully easy dinner side dish for any number of meats. But if you want to dress up your potatoes a bit, or even have leftover ones from the night before that you want to repurpose, try these mashed potato stuffed peppers that are inspired by the Washington Post. They are easy and a great way to combine your starch and vegetable all into one dish and if you are already grilling, will cook in the same amount of time as most cuts of meat. If you like, you can experiment with the types of cheese you use. I love this Parmesan and Gouda version but Gorgonzola and mascarpone or Swiss and ricotta are also good. Just let your imagination go wild.
MASHED POTATO STUFFED PEPPERS
3 large russet potatoes
3 cloves garlic
1/2 cup creme fraiche (or sour cream)
1/4 cup whole milk
2 tablespoons butter, at room temperature
1/4 cup shredded Parmesan cheese
1/2 cup shredded aged Gouda cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 medium red bell peppers
1/2 teaspoon paprika
- Scrub the potatoes well and wrap them in aluminum foil. Bake in a 400 degree oven for 1 to 1 1/2 hours until they are baked through when pierced with a fork. Alternatively, scrub the potatoes and bake them in the microwave according to the manufacturer’s directions.
- Allow the potatoes to cool slightly then scoop out the insides and place them in a large bowl. Discard the skins.
- Add the creme fraiche, milk, butter, cheese salt and pepper to the bowl and mix well until everything is combined and the potatoes are smooth and lump free.
- Preheat a grill to medium-high.
- Slice the peppers in half lengthwise, discarding the core and seeds.
- Scoop the mashed potato mixture*** into the pepper halves, mounding the potatoes so that the peppers are overflowing.
- Sprinkle with the paprika.
- Place the peppers on the grill over and cook for 10-15 minutes until the potato is heated through and the peppers begin to char and turn soft.
- Remove from the heat and serve.
*** If you are using leftover mashed potatoes, reheat them in the microwave until they are warmed through otherwise you may end up with cold pockets inside of your peppers.