Peruvian Potatoes Stuffed With Cheese & Chiles
Recipe: #19301
May 25, 2015
Categories: Side Dishes, Cheese, Potatoes, South American, Sunday Dinner, Oven Bake Gluten-Free, No Eggs, Vegetarian, Hot Peppers, Kosher Dairy, more
"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 is 6 servings
Ingredients
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
No special items needed.
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