Twice Baked Peruvian Causa Potatoes
A Peruvian-inspired causa dish featuring twice baked potatoes filled with a creamy limena-infused mixture.
Ingredients
- ●4 large potatoes
- ●1/4 cup limena aioli
- ●1 cup grated cheese
- ●1/4 cup sour cream
- ●1/4 cup chopped fresh cilantro
- ●to taste salt
- ●to taste black pepper
- ●2 tablespoons butter
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Scrub the potatoes clean and poke some holes in them with a fork. Bake for 45-60 minutes, or until tender.
- 3
Let the potatoes cool for 10-15 minutes before slicing them in half lengthwise.
- 4
Scoop out most of the potato flesh, leaving about 1/4 inch around the edges. Return the potatoes to the oven and bake for an additional 10-15 minutes, or until crispy.
- 5
While the potatoes are in the oven, mix together the limena aioli, grated cheese, sour cream, chopped cilantro, salt, and black pepper in a bowl.
- 6
Once the potatoes are done, remove them from the oven and fill each one with the limena aioli mixture. Return to the oven for an additional 5-10 minutes, or until the filling is heated through.
- 7
Remove the potatoes from the oven and top each one with a pat of butter. Serve immediately and enjoy!