Ingredients with Measurements:
- 4 large potatoes
- 1/2 cup ají panca paste
- 1/2 cup queso fresco, crumbled
- 1/4 cup chopped cilantro
- 1/4 cup chopped green onions
- Salt and pepper, to taste
- Olive oil, for brushing
Special equipment needed:
- Baking sheet
- Mixing bowl
- Fork or potato masher
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. Wash and scrub the potatoes. Pierce them with a fork or knife a few times.
c. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until tender.
d. Remove the potatoes from the oven and let them cool for a few minutes.
e. Cut off the top of each potato and scoop out the flesh with a fork or potato masher, leaving a thin layer of potato on the skin.
f. In a mixing bowl, combine the potato flesh, ají panca paste, queso fresco, cilantro, green onions, salt, and pepper. Mix well.
g. Stuff the potato skins with the ají panca mixture.
h. Brush the stuffed potatoes with olive oil.
i. Bake the stuffed potatoes for 15-20 minutes, or until the tops are golden brown.
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 5-10 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe makes 4 servings.
Nutritional information:
Calories: 230
Fat: 8g
Carbohydrates: 34g
Protein: 7g
Sodium: 250mg
Sugar: 3g
Fiber: 4g
Substitutions for ingredients:
- Ají panca paste can be substituted with any other chili paste.
- Queso fresco can be substituted with feta cheese.
- Cilantro and green onions can be substituted with parsley and chives.
Variations:
- Add cooked ground beef or chicken to the ají panca mixture for a meaty version.
- Use sweet potatoes instead of regular potatoes for a sweeter taste.
- Top the stuffed potatoes with sour cream or guacamole for added flavor.
Tips and tricks:
- Make sure to leave a thin layer of potato on the skin to keep the stuffed potatoes sturdy.
- Use a pastry brush to evenly coat the stuffed potatoes with olive oil.
- Serve the stuffed potatoes hot for the best taste and texture.
Storage instructions:
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stuffed potatoes, preheat the oven to 350°F and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the stuffed potatoes on a platter with a sprinkle of chopped cilantro and green onions.
Garnishes:
Garnish the stuffed potatoes with a dollop of sour cream or guacamole.
Pairings:
Serve the stuffed potatoes with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed greens salad with a citrus vinaigrette
- Roasted asparagus with garlic and lemon
- Grilled corn on the cob with chili lime butter
Troubleshooting advice:
- If the stuffed potatoes are too dry, add a splash of milk or cream to the ají panca mixture.
- If the stuffed potatoes are too wet, add more queso fresco or breadcrumbs to the ají panca mixture.
Food safety advice:
Make sure to wash and scrub the potatoes thoroughly before baking.
Food history:
Ají panca is a type of chili pepper that is commonly used in Peruvian cuisine. It has a mild heat and a fruity, smoky flavor.
Flavor profiles:
The ají panca paste adds a smoky and slightly spicy flavor to the stuffed potatoes, while the queso fresco adds a creamy and salty taste.
Serving suggestions:
Serve the stuffed potatoes as a main dish or as a side dish for a Peruvian-inspired meal.
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Region: Peruvian