Com­fort­ing clas­sic Ar­gen­tine meals

COM­FORT FOOD IS A SHARED LAN­GUAGE ACROSS THE GLOBE, AND TH­ESE INVIT­ING AR­GEN­TINE MEALS SPEAK VOL­UMES

Good Health Choices - - Content -

Stuffed pota­toes with cream cheese and spring onion

» SERVES 4

4 large pota­toes

1 tbsp pour­ing cream

2 gar­lic cloves, crushed

2 spring onions, thinly sliced, plus ex­tra to gar­nish

50g coarsely grated pro­volone Sea salt and freshly ground black pep­per

1 Place the pota­toes in a large saucepan and cover with cold wa­ter. Bring to the boil over high heat and cook for 10 min­utes. Re­move the pan from the heat, cover and set aside for 20 min­utes, un­til the pota­toes are com­pletely ten­der. Drain well and rinse un­der cold wa­ter.

2 Cut about 5mm off the length of each potato, so they sit flat on a work sur­face. Cut about 1cm off the op­po­site ends, then scoop out about 1 ta­ble­spoon of the flesh. Put the scooped-out potato in a bowl and roughly mash with a fork, then add the cream, gar­lic, spring onion and pro­volone, and sea­son well with salt and pep­per. Spoon the mix­ture into the pota­toes, then set aside or re­frig­er­ate un­til needed. Th­ese can be made a day in ad­vance.

3 Pre­heat a bar­be­cue hot­plate to medium. Wrap the pota­toes in foil and place, stuffed side up, on the hot­plate. Cover with the lid or a large bak­ing dish and cook for 20 min­utes, un­til heated through and the bot­toms are crisp and golden.

4 Scat­ter a lit­tle ex­tra spring onion over the top and serve hot.

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