The potato is by far the most consumed food in Bolivia; There are a thousand ways to prepare it, but doing it this way will make it soft, juicy and full of flavor. Take note of the following recipe.
Stuffed potatoes
Ingredients
• 4 large potatoes
• 200 grams of mozzarella cheese
• 100 grams of cheddar cheese
• 200 grams of milk cream
• 100 grams of cream cheese
• 1 bunch of green onion
• 200 grams of bacon
• Olive oil
• Salt and pepper
Preparation:
To cook the bacon, place it in a hot skillet, no need to add oil, the bacon will begin to release its own and will be crispy. Wash the potatoes very well, they should be about the size of a whole hand. Dry, and with the help of a fork prick several times through all the potatoes. Then add olive oil all over the surface. Also add salt and pepper. Bake at 180 C for 40 minutes or until soft. Once cooked, cut them in half. Remove part of the filling, this must be done carefully not to break the shell. Place the filling in a bowl, mix with the cheeses, the cream, the green onion and the crispy bacon. Since the potato filling will be hot, it will integrate well with the rest of the ingredients. Refill the potatoes with the preparation made previously. Add a little more cheese on top and cook au gratin for another 5 minutes in the oven. Serve hot.
What kind of potato to use?
In Bolivia there are more than 30 varieties of potatoes, but for this particular recipe we recommend using Dutch potatoes, as they are elongated and large enough to be stuffed.
The potato is by far the most consumed food in Bolivia; There are a thousand ways to prepare it, but doing it this way will make it soft, juicy and full of flavor. Take note of the following recipe.
Stuffed potatoes
Ingredients
• 4 large potatoes
• 200 grams of mozzarella cheese
• 100 grams of cheddar cheese
• 200 grams of milk cream
• 100 grams of cream cheese
• 1 bunch of green onion
• 200 grams of bacon
• Olive oil
• Salt and pepper
Preparation:
To cook the bacon, place it in a hot skillet, no need to add oil, the bacon will begin to release its own and will be crispy. Wash the potatoes very well, they should be about the size of a whole hand. Dry, and with the help of a fork prick several times through all the potatoes. Then add olive oil all over the surface. Also add salt and pepper. Bake at 180 C for 40 minutes or until soft. Once cooked, cut them in half. Remove part of the filling, this must be done carefully not to break the shell. Place the filling in a bowl, mix with the cheeses, the cream, the green onion and the crispy bacon. Since the potato filling will be hot, it will integrate well with the rest of the ingredients. Refill the potatoes with the preparation made previously. Add a little more cheese on top and cook au gratin for another 5 minutes in the oven. Serve hot.
What kind of potato to use?
In Bolivia there are more than 30 varieties of potatoes, but for this particular recipe we recommend using Dutch potatoes, as they are elongated and large enough to be stuffed.
;
