Cobb County Deed Record Room

March 2011: Potato filled pocket Peruvian Apple

Kathlyn of Bake Like Our Ninja WAS Daring Cooks' March 2011 hostess. Kathlyn Challenges us to make two classic Peruvian dishes: Ceviche de Pescado from "Peruvian Cooking - Basic Recipes" by Annik Franco Barreau. And Stuffed Potatoes recipe adapted from a home by Kathlyn's English teacher, Mayra.

this month's challenge was twofold: Ceviche fish and stuffed potatoes. Being as I am anti-fish, ceviche is one of the ways I hate most in this world for submission. I can not with raw fish, is beyond me. But the stuffed potatoes is another story.

know them for many years but do not know why I had never given them at home. This has been the opportunity to test and is super easy. Just to make a meat pie but working with your hands.

There are versions for all tastes, mine is beef with avocado and cheese, a little spicy and a touch of lime.

Ingredients for 4 people:

1 to 1.5 kg of parboiled potatoes and then crushed bracket (do not recommend processing them or become too soft and difficult to work)

25 grs. minced meat

4 tablespoons chopped fresh tomato

Sal

Chili to taste (alternatively, cayenne, chili ...)

1 avocado

Maasdam cheese 100 grs

1 lime

Preparation:

Boil the potatoes with the skin for about 15-20 minutes depending on size. The get into cold water to stop cooking and peel. We make mashed and flavored with a little lime zest. Puree let stand until just warm.

Fry the meat in olive oil, add the pepper and tomato and boil down.

Cut the avocado and cheese into slices 0.5 cm thick.

Now we can start to prepare the potatoes. I helped a few bowls to form them, and then finish shaping with the hands. Thus:

Pongo potato in a bowl and make a hole. This will be the cover.

In another bowl do the same operation and put in the filling: meat first, then cheese and avocado, and finally, more meat.

placed above the "cap" that I have prepared in another bowl, lightly press it out and helping around the bowl with a tablespoon.

finished sealing hands and give an oval shape, like a real potato. Here's what happened in egg and breadcrumbs.

Then I bake in moderate oven 30-40 minutes and give him a blow grill for a couple of minutes to brown the crust.

Another option is to fry them but I especially breaded better fall events in the oven, not just using oil.