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This hearty bake features smoky poblano pork sausage, tender potatoes, fresh sweet peppers, and our creamy tomatillo sauce. You'll top it all with crispy onions for textural contrast in every bite.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Transfer to a large baking dish. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Bake 14 minutes. Leaving the oven on, remove from the oven.
Meanwhile, cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then large dice. Thinly slice the scallions, separating the white bottoms and hollow green tops.
To the baking dish of partially baked potatoes, add the diced peppers, sliced white bottoms of the scallions, sausage (tearing into bite-sized pieces before adding), and cheese in an even layer. Bake 14 to 16 minutes, or until the sausage is browned and cooked through. Remove from the oven and let stand at least 2 minutes before serving.
Meanwhile, in a bowl, combine the sour cream and tomatillo sauce. Season with salt and pepper. Serve the finished bake garnished with the crispy onions and sliced green tops of the scallions. Drizzle with the sauce. Enjoy!
Tips from Home Chefs