PAPAS RELLENAS CON QUESO CREMA Y CEBOLLA DE VERDEO: Stuffed Potatoes with Cream Cheese and Spring Onion – The Food Of Argentina – Ross Dobson & Rachel Tolosa Paz


From The Food of Argentina: Asado, empanadas, dulce de leche and more by Ross Dobson and Rachel Tolosa Paz. Photography © Rachel Tolosa Paz | Food styling © Vanessa Austin (Smith Street Books, November 2018 – AU$ 49.99, NZ$ 59.99)



Stuffed potatoes with cream cheese and spring onion


Stuffed potatoes


4 large potatoes

1 tablespoon pouring (single/light) cream

2 garlic cloves, crushed

2 spring onions (scallions), thinly sliced, plus extra to garnish

50 g (1¾ oz) coarsely grated provolone

sea salt and freshly ground black pepper


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.


Cut about 5 mm (¼ in) off the length of each potato, so they sit flat on a work surface. Cut about 1 cm (½ in) 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.


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.


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


Authors note:

Potatoes slow-cooked in foil are a ubiquitous, although worthy, item at any good barbecue. This version takes the humble spud to another level. Make sure you set aside enough time to cook the potatoes until they are fork-tender – you should never need a knife to cut a spud! These potatoes are par-cooked before being wrapped in foil and finished off on the barbecue.

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