Stuffed Potato / Papa Rellena 🥔

Name: Stuffed Potato / Papa Rellena 🥔
Yield: 6 servings
Cuisine: American
Ingredients: 6 medium potatoes with a good oval or round shape; 7 tablespoons butter (about 100 grams); as needed Milk,; 4 slices ham; 10 slices salami; 1 handful green peas (as needed); 1 egg; Paria cheese from Arequipa, as needed (or substitute with a mild, semi-soft cheese); 4 strips bacon; 1/4 red bell pepper; Oregano; Salt and pepper, to taste

Luis @josben111

Perú

Some time ago, I had a cooking exam where we were asked to create a dish using at least two cooking methods. This was the result. I think it can be considered a novo-Andean creation because it uses potatoes and Paria cheese, which is typical of the city of Arequipa. I called it "Stuffed Potato" to avoid confusion with "Papa Rellena," a traditional Peruvian dish. I hope you enjoy it, and if you make it, please share a photo so I know if it was helpful. Thank you!

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Ingredients

6 servings

6medium potatoes with a good oval or round shape
7 tablespoonsbutter (about 100 grams)
as neededMilk,
4 slicesham
10 slicessalami
1 handfulgreen peas (as needed)
1egg
Paria cheese from Arequipa, as needed (or substitute with a mild, semi-soft cheese)
4 stripsbacon
1/4red bell pepper
Oregano
Salt and pepper, to taste

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Steps

1

Cut the ham and salami into medium-sized cubes. Boil the green peas. Cut the bacon into strips about as wide as the potatoes. Dice the bell pepper. Grate the cheese using the large holes of a box grater to get long shreds. Beat the egg. Set everything aside.
2

Boil the whole potatoes with the skins on. Once cooked, place them in a baking dish or Pyrex (do not peel!). Make sure each potato sits flat and stable. Slice off a "lid" from the top of each potato with a knife. Use a spoon to scoop out the inside, leaving a not-too-thin layer of potato. Place the scooped-out potato in a bowl.
3

Add the butter to the bowl with the potato. Mash with a fork, adding milk as needed, until the butter is melted and you have a smooth mash. It's important to do this while the potato is still hot so everything combines easily. Add the ham, salami, and green peas, and mix well. Season with salt and pepper to taste.
4

Use this mash to fill the hollowed potatoes to the top. Brush the sides and top (the mash) with the beaten egg using a pastry brush.
5

Top each potato with a layer of grated cheese, then the bacon strips, and then the diced bell pepper. Sprinkle oregano over each potato. Bake at 400°F (200°C) for 15 to 20 minutes, or until the bacon is golden and the cheese is melted.
6

Once ready, serve as an appetizer or main dish with your favorite side. Enjoy!