Ingredients with Measurements:
- 4 large potatoes
- 1/2 cup of Llajwa sauce
- 1/2 cup of shredded cheese
- 1/4 cup of chopped cilantro
- Salt and pepper to taste
Special equipment needed:
- Oven
- Baking sheet
- Mixing bowl
- Fork
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Wash and scrub the potatoes, then pierce them with a fork a few times.
3. Place the potatoes on a baking sheet and bake for 50-60 minutes or until tender.
4. While the potatoes are baking, prepare the Llajwa sauce by combining 1/2 cup of Llajwa sauce with 1/4 cup of chopped cilantro in a mixing bowl.
5. Once the potatoes are done, remove them from the oven and let them cool for a few minutes.
6. Slice off the top of each potato and scoop out the flesh with a spoon, leaving a thin layer of potato inside the skin.
7. Mash the potato flesh in a mixing bowl and mix in the Llajwa sauce and shredded cheese. Season with salt and pepper to taste.
8. Spoon the potato mixture back into the potato skins, filling them to the top.
9. Place the stuffed potatoes back on the baking sheet and bake for an additional 10-15 minutes or until the cheese is melted and bubbly.
10. Serve hot and enjoy!
Time:
Preparation time: 15 minutes
Cooking time: 1 hour and 10-15 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 230
Fat: 8g
Carbohydrates: 33g
Protein: 7g
Sodium: 350mg
Substitutions for ingredients:
- Instead of Llajwa sauce, you can use salsa or hot sauce.
- Instead of shredded cheese, you can use crumbled feta or goat cheese.
- Instead of cilantro, you can use parsley or green onions.
Variations:
- Add cooked and crumbled bacon to the potato mixture for a smoky flavor.
- Top the stuffed potatoes with sour cream or guacamole for extra creaminess.
- Use sweet potatoes instead of regular potatoes for a sweeter twist.
Tips and tricks:
- Make sure to pierce the potatoes with a fork before baking to prevent them from exploding in the oven.
- Don't overmix the potato mixture to avoid a gluey texture.
- You can prepare the Llajwa sauce ahead of time and store it in the fridge for up to 3 days.
Storage instructions:
Store any leftover stuffed potatoes in an airtight container in the fridge for up to 3 days.
Reheating instructions:
Reheat the stuffed potatoes in the oven at 350°F (175°C) for 10-15 minutes or until heated through.
Presentation ideas:
Serve the stuffed potatoes on a bed of lettuce or alongside a fresh salad for a colorful presentation.
Garnishes:
Garnish the stuffed potatoes with chopped cilantro, sliced green onions, or diced tomatoes for a pop of color and flavor.
Pairings:
Pair the stuffed potatoes with grilled chicken or steak for a hearty meal.
Suggested side dishes:
Serve the stuffed potatoes with a side of roasted vegetables or a fresh salad for a balanced meal.
Troubleshooting advice:
- If the potato skins are too tough, you can brush them with olive oil before baking to soften them.
- If the potato mixture is too dry, you can add a splash of milk or cream to loosen it up.
Food safety advice:
Make sure to wash and scrub the potatoes thoroughly before baking to remove any dirt or debris.
Food history:
Llajwa sauce is a traditional Bolivian condiment made with tomatoes, peppers, and herbs. It's commonly served with grilled meats and potatoes.
Flavor profiles:
This recipe combines the earthy flavor of baked potatoes with the spicy kick of Llajwa sauce and the creamy richness of melted cheese.
Serving suggestions:
Serve the stuffed potatoes as a main dish for lunch or dinner, or as a side dish for a party or potluck.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Bolivian