National Stuffed Potato Month!
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Happy National Stuffed Potato Month! Since I have just returned from Spain and Portugal, I brought back the flavors of the Iberian Peninsula to share with Kara and the viewers!
Spanish Stuffed Potatoes
- 3 Large Baking or Sweet Potatoes
- 2 Garlic Cloves. minced
- 1 Large Red Onion, chopped
- 1 TB Honey
- 1 TB Smoked Paprika
- 1 Cup Ricotta (the best substitute for Spanish Requeson Cheese)
- 1 Cup Shredded Manchego Cheese
- 1 (4 OZ) Can Chopped Green Chilies
- ¼ Cup Extra Virgin Spanish Olive Oil + more to rub on potatoes
- Sea Salt and Freshly Ground Pepper
- Crisped Serrano Ham, crumbled
Step One Wash and pat dry 3 potatoes, rub extra virgin Spanish olive oil all over the potatoes and sprinkle them with sea salt, transfer to a baking tray and add to a pre-heated 400 F oven for about an hour or until soft
Step Two Meanwhile, heat a sauté pan over medium heat and add 2 TB extra virgin Spanish olive oil, add the onions to the pan, stirring occasionally, after about 15 – 20 minutes, add the honey (helps to caramelize the onions) and continue to stir occasionally. Add the garlic and smoked paprika until the onions are soft.
Step Three Once the potatoes are fully baked, take them out of the oven and transfer them onto a wire rack to cool off for about 5 minutes. After the potatoes have slightly cooled off, cut each one in half lengthwise. Use a spoon to scoop out the insides, placing the potato flesh in a bowl, and mash the potatoes and add the onions, ricotta cheese, Manchego, extra virgin Spanish olive oil, smoked paprika, green chilies, sea salt and black pepper, mix everything together until well combined.
Step Four Evenly stuff the potato mixture into each potato shell, Sprinkle with Serrano and place the stuffed potatoes back into the oven between 10-15 minutes or the tops are nicely browned
What to drink with the yummy potatoes? A young Tempranillo from Spain is the perfect pair to bring out the savory flavors of the potatoes!