Peruvian Stuffed Potato (Papa Rellena)
A traditional Peruvian dish made by stuffing a crispy potato shell with a savory meat and vegetable mixture.
Ingredients
- ●2 large Potato (Papa)For the potato shells
- ●1 pound Ground BeefOptional, can be replaced with vegetables for a vegetarian option
- ●1 medium OnionDiced
- ●2 cloves GarlicMinced
- ●1 medium TomatoDiced
- ●1 teaspoon CuminGround
- ●1/2 teaspoon Chili PowderOptional, for some heat
- ●to taste SaltFor the filling
- ●to taste Black PepperFor the filling
- ●2 tablespoons ButterFor frying the potatoes
Instructions
- 1
Bake the potatoes at 400°F (200°C) for 45-60 minutes, or until they're soft.
- 2
Let the potatoes cool, then slice them in half lengthwise and scoop out the flesh, leaving a shell about 1/4 inch thick.
- 3
In a pan, heat the butter over medium heat and cook the onion, garlic, and tomato until the onion is translucent.
- 4
Add the ground beef (if using) and cook until it's browned, breaking it up with a spoon as it cooks.
- 5
Add the cumin, chili powder (if using), salt, and pepper, and stir to combine.
- 6
Scoop the meat and vegetable mixture into the potato shells, dividing it evenly among the four potatoes.
- 7
Place the stuffed potatoes on a baking sheet and bake at 375°F (190°C) for 20-25 minutes, or until the potatoes are crispy and golden brown.
- 8
Serve hot, garnished with chopped fresh cilantro or scallions if desired.