Twice Baked Sweet Potatoes with Poblano Peppers and Cheddar

Ingredients:

• 4 medium sweet potatoes (280-300 g each)
• 2 poblano peppers
• 4 tbsp unsalted butter + melted butter for greasing
• 6 tablespoons sour cream
• Grated zest and juice of 1 lime
• 2 teaspoons adobo sauce (from a jar of chipotle peppers)
• 1/4 cup chopped green onions
• 1 cup grated mild cheddar (about 110 g)
• Chopped fresh cilantro, for serving

Preparation:

1. Position oven racks in the middle and upper thirds of the oven; preheat the oven to 200°C (400°F). Wash the sweet potatoes and dry thoroughly. Bake directly on the middle rack of the oven until tender when pierced with a knife, 40-50 minutes. Remove from the oven and let cool for 5 minutes.
2. Grill the poblano peppers over a gas burner (or under the broiler in the oven), turning, until completely blackened, 4 to 5 minutes. Transfer to a bowl, cover with plastic wrap, and let cool. Remove any charred skins and discard the stems and seeds. Finely chop the peppers and set aside.
3. Using a kitchen towel, scoop out each sweet potato and cut it in half lengthwise. Scoop the flesh into a large bowl, leaving a 1/4-inch-thick skin. Mash the flesh with butter, 3 tablespoons sour cream, lime zest, and adobo sauce until smooth. Stir in the poblano peppers and green onions, and season with salt and pepper to taste. Brush the sweet potato skins with melted butter and sprinkle the insides with salt and black pepper. Return to the baking sheet.
4. Spoon the filling into the sweet potato shells and sprinkle with cheese. Return to the oven and bake until the filling begins to brown and the skins are crisp, 16-18 minutes. Season with salt to taste.
5. In a small bowl, combine the remaining 3 tablespoons sour cream with enough lime juice to make the sour cream thin enough to drizzle. Season with salt to taste.
   
   
6. Drizzle sweet potatoes with lime sour cream and sprinkle with cilantro.