We first thought about this dish while, as usual, talking about food while working. To be fair, we are very lucky! We work with food and part of our work is to think how to use said food products to make mouth watering dishes. The inspiration behind Stuffed Potatoes came from Grandma’s memories. That can only taste heavenly, we thought. Luis mentioned how his Grandmother from Spain would make this dish by using little baby purple potatoes, cook them, then stuff them with Picadillo and then bread them and fry them with a delicious tomato sauce. Picadillo is a delicious dish that can be found in different parts of Latin-America and Spain. There are many ways to prepare it but this time, we will be making it inspired in flavours from Mexico. As usual, we changed the recipe ever so slightly but the result is delicious! We are so incredibly excited to share it with you. On to the details.
- Yield: 8
- 400g Mince Lean Beef
- 8 Large Firm Potatoes
- 1/2 White Onion Diced
- 1 Large Garlic Clove Diced or Grated
- 1 Medium Carrot Diced
- 3 Large Tomatoes Diced
- 1 Large Celery Stick Diced
- 100g Peas
- 1 Teaspoon Ground Cumin
- 1 Tablespoon Powder Stock (We used Vegetable)
- 1 Teaspoon Ancho Chilli Powder
- 300g Adobo Sauce Doña Chonita
- Olive Oil
- Salt & Pepper to taste
Table spoon of Sea salt
Set a deep pan in medium hight heat and pour a little of olive oil. Add mince meat. Separate and cook without burning it. After 5 minutes and once there is no more pink in the mince, add the onions, garlic and carrots. Let it cook for another 5 minutes. Stir frequently. Add celery, peas, tomatoes and cook for 3 minutes. Add ground cumin, powder stock, ancho chilli powder and Adobo Sauce Doña Chonita. Let it cook for 10 more minutes on medium low heat.
While the Picadillo is cooking, wash the potatoes and cut a little hole on one end and keep the “lid”. We will use this piece as a lid to close the potatoes while cooking. Once the lid is cut, using an apple corer or a thin long knife start to dig a tunnel inside the potato from the open lid space you cut at the beginning. We need to fill the empty space with Picadillo so you need to remove a generous amount of potato flesh. Be careful to not pierce the potato sides and to leave a nice amount of potato flesh as well. Save all the removed potato flesh, cut it in small pieces and add it to the Picadillo, it will thicken it really nicely. Cook the Picadillo a little bit more until the potato pieces are cooked. Add Salt and Pepper to taste. The Picadillo needs to be moist but without a lot of liquid, ideally the Adobo Sauce and the liquid from the tomatoes will be nicely consumed without becoming dry. Cover with a lid if necessary.
Set oven to 220 C Once the Picadillo is ready, spoon as much as possible inside every potato. Replace the lid you cut at the beginning to cover the whole and set on a baking tray. Drizzle olive oil, salt, pepper and garlic powder or grated over them and toss to make sure they all nicely covered. Cover the potatoes with aluminium foil for the first half an hour. Turn the potatoes at this point and if they are still hard to the touch, cover them for another 15 to 20 minutes. Once they are cooked, uncover them and set them on a higher temperature for another 15 minutes to brown the skins. The amount of time the potatoes spend in the oven will depend on what kind of potato you use. Our potatoes were big and they took around an hour and 15 minutes to fully cook. If you use small potatoes the amount of time will be much less. Make sure you constantly check on them.
If you have any Adobo Sauce left over, heat up in a saucepan with some stock and serve with the potatoes. It makes for a delicious dipping sauce! This Stuffed Potatoes with Picadillo are so delicious! They could be a generous side dish or enjoyed as a main if you are using big potatoes. If you have any Picadillo left over, us it with rice or inside fried taquitos, burritos or anything you want.