In this eye-catching dish, four green plantains are scooped out, filled with a mix of sauteed plantain, vegetables, mashed potatoes, cream cheese, ham and shredded queso blanco and baked through.
4 green plantains
3 tbsp. olive oil
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
1 large onion, chopped
2 garlic cloves, minced
4 Idaho potatoes, baked, peeled and diced
4 oz. cream cheese, softened
1⁄2 cup milk
Salt and pepper, to taste
Hot sauce, to taste
3 oz. diced cooked ham
6 oz. queso blanco or Manchego cheese, shredded
1. Make a lengthwise slit into the curved side of each plantain. Scoop out most of flesh, leaving a 1⁄4-in. shell. Dice flesh and reserve shells.
2. In large skillet, heat oil. Add diced plantain, bell peppers, onion, and garlic; sauté 5 min. Reduce heat; cover and cook 40 min., or until plantains are tender.
3. Combine plantain mixture with baked potatoes, cream cheese, milk, salt, pepper, and hot sauce. Mash until well blended. Stir in ham and 1⁄2 cup shredded cheese.
4. Spoon mixture back into plantain shells. Sprinkle remaining shredded cheese on top. Bake in 400°F oven about 20 min., or until heated through and golden on top.