Comforting classic Argentine meals
COMFORT FOOD IS A SHARED LANGUAGE ACROSS THE GLOBE, AND THESE INVITING ARGENTINE MEALS SPEAK VOLUMES
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.