Stuffed Potato Appetizer
Botana de PapitasBite-size red potatoes are available in most of Mexico's public food markets, but small 2-ounce red potatoes are easier to find here, so that's what I used for this recipe. Each potato is cut in half, baked, and stuffed—which can be done ahead. A final finish under a hot broiler to melt the cheese takes only a few minutes. Buy potatoes that are uniform in size and shape.
Ingredients
Makes 4 to 6 servings (16 appetizers)
- 8 small red potatoes scrubbed and halved crosswise
- 2 teaspoons olive oil plus extra to brush on potatoes
- ¼ teaspoon salt or to taste
- ⅓ cup finely chopped white onion
- 1 cup shredded manchego cheese
- Finely chopped fresh parsley optional
Instructions
- Preheat oven to 400°.
- Using a small sharp knife shave a very thin slice off the bottom half of the potato pieces so they will sit flat.
- Brush the potatoes all over with oil and place cut side up on a baking sheet.
- Sprinkle lightly with salt and bake in preheated oven under tender, about 25 minutes.
- Remove from the oven and, when cool enough to handle, scoop out the centers with a melon ball scoop to form a cup.
- Chop the centers very finely and set aside.
- Heat 2 teaspoons of olive oil in a medium skillet and cook the onion over medium heat until it starts to brown, about 4 minutes.
- Stir in the reserved chopped potato.
- Cool.
- Mix in the cheese.
- Fill the potato cups equally with the cheese mixture and put on a baking sheet.
- Shortly before serving, preheat an oven broiler and broil the stuffed potatoes until the cheese melts.
- Sprinkle with parsley, if desired.
Notes / Tips / Wine Advice:
Serve warm.