INGREDIENTS

INSTRUCTIONS

Simmer the peeled potatoes in water to cover until they are soft enough to
pierce fairly easily with a skewer except toward the center.  This will
take about 20 minutes.
Remove the potatoes from the water and when they are cool enough to handle
slice a 1/4-inch piece lengthwise from one side to create a level surface.
Using a paring knife and medium-sized spoon, cut and scoop out the
interiors of the potatoes from the flattened side, leaving a 1/4- to 1/3
inch wall all around. It is important that the interior portion of the
potatoes, which is removed and which will be the stuffing, be firm and cut
into fairly equal-sized pieces of 1/2 inch. Place the chopped potato
centers in a bowl and add the chopped poblano chiles.
Heat a skillet over medium heat and fry the bacon until it is crisp; then
remove and reserve it. Fry the chorizo until it is golden and remove and
reserve it. Toss the oil with the chopped potato centers and chiles and fry
until the potatoes are crisp and golden brown; then place them in a bowl.
Chop the bacon and add it and the chorizo to the potato/chile mixture and
allow it to come to room temperature. Stir in the queso fresco or Monterey
Jack cheese and the sour cream.
Fill the reserved potato shells with the above mixture and bake until they
are hot and cooked through, about 25 to 30 minutes. Place potatoes on
serving plates and sprinkle on the queso panela or feta cheese. Serve with
broiled meats or poultry.
Adapted for MasterCook by Brenda Adams <adamsfmle@sprintmail.com> James W.
Peyton; El Norte, The Cuisine of Northern Mexico posted mc 11/12/96
Recipe By     : James W. Peyton, El Norte Cookbook (Cuisine of No.
Posted to MC-Recipe Digest V1 #300
Date: Wed, 13 Nov 1996 14:07:38 -0800
From: Brenda Adams <adamsfmle@sprintmail.com>

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