STUFFED POTATOES (PAPAS RELLENOS)

      Title: STUFFED POTATOES (PAPAS RELLENOS)
  Categories: Potatoes
       Yield: 4 Servings
  
       8 oz White potatoes; peeled
       2    Poblano chiles; stemmed,
            -seeded,
            Peeled, and finely chopped,
            -about 2/3 cup
       4 pn Bacon
     1/4 c  Chorizo
       1 tb Olive oil
     1/2 c  Queso fresco; or monterey
            -jack
            Cheese, grated
     1/2 c  Sour cream
     1/2 c  Queso panela; or feta cheese
  
   Recipe by: James W. Peyton, El Norte Cookbook (Cuisine of No. 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 
   James W. Peyton; El Norte, The Cuisine of Northern Mexico posted mc
   11/12/96
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