Potato Skins With Chile Poblano

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

1. Preheat oven to 400 degrees.
2. Cut potatoes in half lengthwise and scoop out pulp, leaving 1/4" shell.
3. Save potato pulp for other use.
4. Place potato skins on large baking sheet skin side down and bake for 5 minutes.
5. remove from oven to cool.
6. Soak chiles in warm water for 15 minutes to soften.
7. Dry, then mince.
8. In a non-reactive bowl, combine chiles, Neufchatel cheese, celery, garlic, ginger root, and white pepper.
9. Let this mixture set for 5 minutes to blend flavors.
10. Fill each potato skin with an equal amount of filling.
11. Bake for 10 minutes.
12. Let cool for 5-10 minutes, then cut in half cross-ways to make 24 pieces.
13. Top with fat-free sour cream and garnish with cilantro and paprika.

potatoes, poblano chiles, neufchatel cheese, celery, garlic, candied ginger, white pepper, nonfat sour cream, fresh cilantro, paprika

Taken from www.food.com/recipe/potato-skins-with-chile-poblano-195891 (may not work)