1Make potatoes as directed on box for stove-top directions, omitting milk and margarine. After simmering, remove from heat; stir in chiles and cream cheese.
2Meanwhile, cook poblano chiles directly on grate of gas stove about 5 minutes, turning with tongs or fork to cook all sides of skin. Place chiles in food-storage plastic bag 5 minutes. Peel chiles under cold water. Open on one side; remove and discard seeds.
3Heat oven to 350°F. Fill each poblano chile with potato mixture; place in ungreased 13x9-inch glass baking dish.
4Bake 15 to 20 minutes or until filling is hot and chiles are soft. Let stand 5 minutes before serving. Serve with salsa and sour cream.