Stuffed Potatoes

Name: Stuffed Potatoes
Yield: 6 servings
Cuisine: American
Ingredients: 1 large potato per person, washed and well scrubbed; 1/4 onion, finely chopped; 2 slices cooked turkey ham, finely chopped per potato; Shredded cheese to taste (that melts well); Sour cream to taste; 6 tablespoons unsalted butter (about 90 grams) and 2 tablespoons oil; Salt and pepper to taste; For the sauce; 3 tomatoes, washed and quartered; 1/4 onion; 2 garlic cloves; 1 tablespoon thyme; 2 cups water (about 480 ml); Salt to taste

María Carmen @cook_2662513

Mexico

Potatoes have been cultivated since 8,000 to 5,000 BC in Peru and Bolivia. Today, we all enjoy them in countless ways. They are a versatile tuber and easy to prepare.

María Carmen @cook_2662513

Mexico

Potatoes have been cultivated since 8,000 to 5,000 BC in Peru and Bolivia. Today, we all enjoy them in countless ways. They are a versatile tuber and easy to prepare.

Saved

Ingredients

6 servings

1large potato per person, washed and well scrubbed
1/4onion, finely chopped
2 slicescooked turkey ham, finely chopped per potato
Shredded cheese to taste (that melts well)
Sour cream to taste
6 tablespoonsunsalted butter (about 90 grams) and 2 tablespoons oil
Salt and pepper to taste
For the sauce
3tomatoes, washed and quartered
1/4onion
2garlic cloves
1 tablespoonthyme
2 cupswater (about 480 ml)
Salt to taste

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Steps

1

Cut the potatoes lengthwise, poke them with a knife, and microwave for about 3 minutes per potato. Try to use potatoes of similar size.
2

Once cooked, remove and let cool slightly so you don't burn yourself. Scoop out the insides with a spoon, leaving the skins intact.
3

In a skillet, heat half the butter with the oil. Add the onion, and when it becomes translucent, add the finely chopped potato flesh, turkey ham, salt, and pepper. Cook for a few minutes, then add the sour cream and mix well.
4

Fill each potato half with the mixture. In a skillet, heat the remaining butter with oil over medium-low heat. Place the potatoes in the skillet and sprinkle with cheese. Cover so the skins crisp up and the cheese melts.
5

Top with tomato sauce.
6

Enjoy!