Peruvian Stuffed Potatoes Rellena
A traditional Peruvian dish filled with a flavorful mix of cheese, herbs, and spices, baked to perfection.
Ingredients
- ●2 lbs Peruvian potatoes (4-5 medium)Look for high-starch potatoes like papas amarillas or papas blancas.
- ●1 cup, crumbled intricately spiced cheeseA mix of queso fresco, parmesan, and mozzarella works well.
- ●1/4 cup chopped fresh cilantroFresh herbs add brightness to the dish.
- ●2 cloves minced garlicMince garlic and sauté with the onions for added depth.
- ●1/2 cup diced red onionCaramelize the onions for a sweet and savory flavor.
- ●2 tbsp olive oilUse a neutral oil for roasting the potatoes.
- ● salt and pepperSeason to taste after baking.
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Scrub the potatoes clean and poke some holes in each with a fork.
- 3
Rub the potatoes with olive oil and season with salt and pepper.
- 4
Bake the potatoes for 45-60 minutes, or until tender when pierced with a fork.
- 5
While the potatoes are baking, sauté the onions and garlic in a pan until caramelized.
- 6
Add the chopped cilantro and spiced cheese to the pan and stir to combine.
- 7
When the potatoes are done, let them cool for a few minutes.
- 8
Slice the potatoes in half lengthwise and fluff the flesh with a fork.
- 9
Spoon the cheesy onion mixture into the potato cavities and serve hot.
- 10
Garnish with additional cilantro if desired.