Peruvian Potatoes Stuffed With Cheese & Chiles

10m
Prep Time

30m
Cook Time

40m
Ready In

Recipe: #19301

May 25, 2015

Categories: Side Dishes, Dairy, Cheese, Vegetables, Potatoes, South American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Oven Bake, Gluten-Free, No Eggs, Vegetarian, Hot Peppers, Kosher Dairy more

recipe by:
Chocolatll

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recipe by:
Chocolatll

"A traditional Peruvian recipe, adapted from Peru-Recipes.com. Aji amarillos are very hot and slightly fruity peppers. If aji amarillo sauce is not available, you can substitute another pepper sauce, or make your own. You may also wish to adjust the amount of heat to suit your taste."

Original recipe yields 6 servings

Metric US

Ingredients

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2 1/4 pounds potatoes (6 medium potatoes, cooked and peeled)
2 egg yolks
1 cup grated cheese
2 tablespoons pepper sauce (aji amarillo)

3 tablespoons chopped parsley
Salt
Pepper
2 tablespoons butter

Nutritional

Serving Size: 1 (281.6 g)
Calories 476.5
Total Fat - 29.8 g
Saturated Fat - 12.6 g
Cholesterol - 899.9 mg
Sodium - 270.8 mg
Total Carbohydrate - 30.8 g
Dietary Fiber - 4.2 g
Sugars - 2.8 g
Protein - 21 g
Calcium - 295.3 mg
Iron - 3.3 mg
Vitamin C - 18.1 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 325°F.

Step 2

Using a spoon, scoop out the center of each potato. Set potatoes aside.

Step 3

Combine potato centers with egg yolks, cheese, pepper sauce and parsley.

Step 4

Stuff the potatoes with the mixture.

Step 5

Spread butter over the outside of the potatoes.

Step 6

Bake for 20 minutes.

Step 7

Increase heat to 400°F.

Step 8

Bake for 10 minutes more.

Tips & Variations

No special items needed.

Tags : Side Dishes

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