Name: Creamy Potato Casserole with Bacon and Poblano Peppers
Yield: 8
Ingredients: 6 to 8 strips of bacon, cooked until medium-crisp, drained and crumbled; 4 Poblano peppers; 4 large Russet (or Idaho) potatoes, scrubbed and peeled; 1 tbsp organic olive oil; Kosher or sea salt; Freshly ground black pepper; 1/4 cup chopped fresh cilantro or Italian parsley; 2 cups shredded cheddar cheese, divided; 1/3 cup heavy cream or half and half; Additional chopped fresh cilantro, for garnishing, optional