Preheat grill to 350° to 400° (medium-high) heat. Grill peppers, without grill lid, 5 minutes on each side or until peppers look blistered.
Place peppers in a large zip-top plastic freezer bag; seal and let stand 10 minutes to loosen skins. Carefully peel peppers. Cut each pepper lengthwise down 1 side, being careful not to cut through other side. Remove and discard seeds and membranes.
Cut potatoes into 2-inch pieces. Bring potatoes, salt, and water to cover to a boil in a large Dutch oven over medium-high heat, and cook 20 minutes or until tender; drain. Return potatoes to Dutch oven, reduce heat to low, and cook, stirring occasionally, 3 to 5 minutes or until dry.
Mash potatoes with a potato masher. Stir in buttermilk, butter, chiles, and half of goat cheese until blended. Spoon mixture into a gallon-size zip-top plastic freezer bag. (Do not seal.) Snip 1 corner of bag, and pipe mixture into each pepper; top with remaining goat cheese.
Grill peppers, covered with grill lid, over 350° to 400° (medium-high) heat 10 to 12 minutes or until cheese is melted.
These were great! A little time-consuming, but well worth the time spent. I had helpers, so it went a little faster; after I scraped the seeds & membranes out of each pepper, I passed it to my daughter, who peeled the skin off of it, and she then passed it to my other daughter who piped the mashed potatoes into them. Hubby was in charge of the grill. But if you don't want to grill the peppers, you could easily broil the peppers to blister the skin. Rather than buy a carton of buttermilk for the 1/4 cup called for, I just used regular milk. Served these w/ flat iron steak rubbed w/ a coffee-ancho pepper rub and Cooking Light's Aromatic Slow-roasted Tomatoes (Nov. 2012).
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