Peruvian Stuffed Potatoes (Papa Rellena)
A twist on traditional Peruvian street food, these stuffed potatoes are filled with a flavorful mixture of beef, onions, and spices. Serve as a satisfying snack or light meal.
Ingredients
- ●4 large PotatoesLook for high-starch potatoes like Russet or Idaho
- ●1 pound Ground BeefYou can also use ground turkey or beef alternative for a vegetarian option
- ●1 medium OnionChopped
- ●3 cloves GarlicMinced
- ●1 teaspoon Chili PowderAdjust to taste
- ●1 teaspoon CuminGround
- ●1/2 teaspoon SaltAdjust to taste
- ●1/4 teaspoon Black PepperAdjust to taste
- ●1 cup Warm Cheese (Queso Fresco or Mozzarella)Shredded
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Bake the potatoes for 45-60 minutes, or until they are tender when pierced with a fork.
- 3
While the potatoes are baking, heat a large skillet over medium-high heat.
- 4
Add the ground beef to the skillet and cook, breaking it up with a spoon, until it is browned and cooked through.
- 5
Add the chopped onion, minced garlic, chili powder, cumin, salt, and black pepper to the skillet and cook for 2-3 minutes, or until the onion is translucent.
- 6
Once the potatoes are done, let them cool for a few minutes.
- 7
Cut the potatoes in half lengthwise and scoop out most of the flesh, leaving a thin layer to hold the potato together.
- 8
Add the cooked beef mixture to the potato shells and top with shredded cheese.
- 9
Return the stuffed potatoes to the oven and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- 10
Serve hot and enjoy!