I have been making these stuffed potatoes for a long time in my house and the truth is that they have always been a real success. When I prepare them I have a surprise guest, that’s why I cook too much so that no one is left without eating this delicacy.
I really like cooking with potatoes because it is a very versatile ingredient, it can be the absolute protagonist as it happens in this recipe or you can simply put them as an accompaniment. In addition, they can be cooked in a lot of quite simple and fast ways, they are always delicious.
I have baked potatoes because it gives them an unsurpassed flavor and also makes them perfect to empty and fill, but if you have little time you can cook them in a fast pot, in the microwave or with the thermomix.
Another advantage of this dish is that its picadillo admits many variants such as tuna, boiled egg, Serrano or York ham, bacon, and a long etcetera.
Ah I forgot, today I also leave you a demonstration video and some tricks so that they are super juicy and at their point. Ready to make some great potatoes or potatoes stuffed with meat full of flavor?
3 or 4 potatoes to bake
300 gr. minced meat
1 red bell pepper
1 green pepper
1 teaspoon curry
Grated cheese to taste
Extra olive oil
Stuffed potatoes: step by step
Wash the potatoes well leaving the skin without a trace of soil and do not peel them. Dry them with kitchen paper and salt and pepper to taste.
Grease some squares of aluminum foil, as many as the potatoes you are going to roast. Wrap them one by one and put them on a baking sheet. Roast them at 200º C for about 60 minutes. When they are done you can prick them with a knife to check that they are soft.
Take the potatoes out of the oven, remove the aluminum foil, cut them in half and let them cool so you can work well with them. Meanwhile you can prepare the filling.
When the onion and bell pepper are tender, add the meat. Cook it for a few minutes, until it turns color.
Peel the onion and chop it finely. Put a frying pan on the fire with a splash of oil and add the onion. Wash and part the peppers very small and add them to the pan. Sauté everything over low heat.
Scoop up the potato halves with a spoon, leaving some of the meat and skin to form a kind of boat. Crush the pulp that you have removed from the potatoes on a plate with a fork and reserve it.
Fill one half with the minced meat and cover it with the crushed pulp until it is completely covered. And so on until they are all.
Put them in a baking dish, cover them with plenty of grated cheese and gratin for 5 minutes until they are golden brown.
My tips and tricks
Serve freshly made potatoes for added flavor.
Choose potatoes about the same size so they cook evenly.
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