Ingredients with Measurements:
- 4 large potatoes
- 1 cup of kilishi (dried, spicy beef jerky), finely chopped
- 1/2 cup of grated cheddar cheese
- 1/4 cup of chopped green onions
- 1/4 cup of sour cream
- Salt and pepper to taste
- Olive oil for brushing
Special Equipment Needed:
- Baking sheet
- Mixing bowl
- Spoon or fork
- Sharp knife
- Aluminum foil
Step-by-Step Instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash the potatoes and pat them dry with a paper towel.
3. Using a sharp knife, cut off the top of each potato and scoop out the flesh, leaving about 1/4 inch of potato around the edges.
4. In a mixing bowl, combine the kilishi, grated cheese, chopped green onions, and sour cream. Mix well.
5. Season the mixture with salt and pepper to taste.
6. Stuff each potato with the kilishi mixture, using a spoon or fork to press it down and fill any gaps.
7. Brush the outside of each potato with olive oil and wrap them individually in aluminum foil.
8. Place the potatoes on a baking sheet and bake for 45-50 minutes, or until the potatoes are tender and the filling is hot and bubbly.
9. Remove the foil from the potatoes and bake for an additional 5-10 minutes, or until the tops are golden brown.
10. Serve hot and enjoy!
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 52mg
Sodium: 450mg
Total carbohydrates: 30g
Dietary fiber: 3g
Sugar: 3g
Protein: 18g
Substitutions for ingredients:
- Kilishi can be substituted with any spicy beef jerky or even dried spicy sausage.
- Cheddar cheese can be substituted with any type of cheese that melts well, such as mozzarella or pepper jack.
- Sour cream can be substituted with plain Greek yogurt or cream cheese.
Variations:
- Add diced bell peppers or jalapeños to the kilishi mixture for extra flavor and spice.
- Substitute the potatoes with sweet potatoes for a healthier option.
- Top the stuffed potatoes with crumbled bacon or chopped fresh herbs, such as parsley or cilantro.
Tips and Tricks:
- Make sure to leave about 1/4 inch of potato around the edges when scooping out the flesh to ensure the potatoes hold their shape.
- Use a spoon or fork to press the kilishi mixture down and fill any gaps in the potatoes.
- Brushing the outside of the potatoes with olive oil helps them crisp up in the oven.
- Let the potatoes cool for a few minutes before serving to avoid burning your mouth.
Storage Instructions:
Leftover stuffed potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
To reheat, place the stuffed potatoes on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation Ideas:
Serve the stuffed potatoes on a platter with a sprinkle of chopped green onions and a dollop of sour cream on top.
Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro, or crumbled bacon.
Pairings:
Pair with a side salad or roasted vegetables for a complete meal.
Suggested Side Dishes:
- Roasted Brussels sprouts
- Grilled asparagus
- Caesar salad
Troubleshooting Advice:
- If the potatoes are not tender after 45-50 minutes, bake them for an additional 10-15 minutes until they are fully cooked.
- If the tops of the potatoes are not golden brown after removing the foil, broil them for a few minutes until they are crispy.
Food Safety Advice:
- Make sure to wash the potatoes thoroughly before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food History:
Kilishi is a traditional Nigerian snack made from dried, spicy beef. It is often served as a snack or appetizer and is a popular street food in Nigeria.
Flavor Profiles:
The kilishi-stuffed potatoes are savory, spicy, and cheesy with a crispy exterior and a soft, fluffy interior.
Serving Suggestions:
Serve the kilishi-stuffed potatoes as a main dish or as an appetizer for a party or gathering.
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Region: Nigerian