Potato and Cheese Stuffed Chilis

This recipe was a fun one to try, it was not diet approved for me but did have some health benefits and was super yummy.It's pretty authentic Mexican. People don't consider potato Mexican because they don't have anything potato typically at Mexican Restaurants. However, Mexican's use it a lot and typically mix it in with the meat that they use for a taco or burrito etc.
So here goes.
3 large Anaheim or Poblano peppers or 6ish small sweet peppers (i used sweet peppers this time because the store I went to didn't have poblanos but I do know I have seen them before at other stores.1 1/2 C chopped sweet potatoes or potatoes (i did half and half and kept them separate because I wanted to try both.
1-3 TBSP of milk
1/3 C finely chopped green onion

2 teaspoons of Chili powder1 clove garlic minced1/2 C shredded asadero, queso quesadilla, Chihuahua or monterey jack cheese (most of these cheeses can't be found at your average store and the "mexican blend" supposedly has a mix of some of these however it is NOTHING like cheese in mexico sorry Kraft but that being said it will taste good in this recipe
1 egg white beaten
salt and pepper to taste

Pre-heat oven to 350. Lightly coat a baking dish with cooking spray and set aside.

Cut peppers in half lengthwise and remove seeds and membranes.In a saucepan cook peppers in boiling water for about 5 minutes or until crisp-tender. Drain well.

In another saucepan cook potatoes for about 15 minutes in boiling lightly salted water. Drain, mash potatoes adding milk 1 table spoon at a time until mixture is fluffy. Stir in green onions, chili powder and garlic. Stir in 1/4 cup of shredded cheese and egg white.Spoon potato into peppers. Place peppers close together in the prepared baking dish. Bake covered for 25-30 minutes or until heated through. Sprinkle tops with remaining cheese. Eat and enjoy....