Stuffed Potatoes are a very popular dish in various countries around the world, and you can find them in all shapes, sizes and flavors. The recipe for stuffed baked potatoes we will look at today is the traditional peruvian stuffed potatoes recipe.
Papas rellenas or Stuffed potatoes, is one of the most famous dishes of Peruvian gastronomy. As its name already suggests, the star ingredient of this traditional Peruvian dish is the potato. It can be stuffed with various ingredients such as cheese, ham, ground beef and pork, shredded chicken, shrimp, vegetables, boiled eggs, raisins, or olives. The potatoes can either be fried by sautéing them in a breading mix or baked, which is a healthier alternative.
The stuffed potato in Peru is served as a starter or as an appetizer and is frequently stuffed with some local ingredients such as seco de res, aji de gallina, cheese with corn, anticuchos, sautéed pork loin, among others. A perfect stuffed potato must be well-browned on the outside and soft and tender on the inside. The delicious filling should have a spicy touch from the chili bell pepper and a light sweetness from the raisins. Trust me, it will taste like an explosion of flavors in your mouth!
The stuffed potatoes are served as an appetizer with Creole sauce or as a side dish usually at lunchtime with rice and a salad of your choice.
Recipe for stuffed baked Potatoes
1kg of potatoes
1 large chicken breast
2 tablespoons of oil
2 cloves of garlic, crushed or grated
2 tomatoes, diced
1 red onion cut in cubes
2 Peruvian chili peppers or red chili peppers
1 bunch of parsley
5 chopped black olives
parmesan or cheddar cheese
Salt, and pepper to taste
1 red onion cut in the shape of a feather.
1 chopped yellow chili bell pepper
2 tablespoons of deveined and chopped cilantro
2 tablespoons of olive oil
2 lemons juice
Salt and pepper to taste
Ingredients of the creole sauce:
How to bake the potatoes:
Preheat the oven to 230 ºC.
While the oven is preheating, wash the potatoes well and then dry them with a clean cloth.
Spray an oven tray with oil.
Place the potatoes on this tray and prick them in 2 or 3 different parts with a fork.
Take the tray to the oven to bake the potatoes for approximately 40-45 minutes.
When the potatoes are tender, take them out of the oven and let them cool at room temperature.
Preparation of the stuffing:
Place a pot with water and salt over medium heat for about 5 minutes or until it comes to a boil, then add the washed chicken breast. Let it cook for approximately 35 minutes.
Then, let it cool, shred the chicken meat and set aside.
Place a frying pan over medium-low heat with 2 tablespoons of oil for about 2 minutes, then add the onion and garlic, until they are transparent, about 2 minutes, add the chili, tomato and after about 2 more minutes add the chicken, season with salt, pepper, cumin, oregano and stir everything with a spoon, leave it for about 5 more minutes.
Then add the olives, and parsley. Stir to integrate all the ingredients.
Remove from heat and set aside.
How to stuff the potatoes with chicken:
When the potatoes have cooled and are not burnt to the touch, cut them in half lengthwise.
Then, with a spoon, carefully scoop out the inside, leaving a layer about 1/2 centimeter thick to avoid breaking the potato skin.
The extracted potato dough is mashed with a fork or a potato masher and mixed with the chicken filling previously made.
Add the filling and grated cheese on top of each potato skin.
Put the tray in the preheated oven and let them bake for about 10 minutes at 250 ºC, until the cheese melts and they are golden brown.
Remove the tray from the oven and serve hot with salsa criolla.
Preparation of the creole sauce:
In a bowl, incorporate the onion, cilantro and chili,
Season with the lemon juice, olive oil, salt and pepper.
Mix with a spoon so that all the ingredients are integrated.
Place in the refrigerator to concentrate the flavors.