in Latin America

Peruvian baked potatoes

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Ingredients for 4 servings:

  • 8 m.-sized potatoes
  • 40 g butter
  • 1 onion(s)
  • 100 g mushrooms, from the can
  • ½ tsp marjoram
  • Salt and cayenne pepper
  • Butter, flakes
  • 1 cup cream, sour
  • 1 tbsp fresh herbs

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Cook the potatoes in their skins, halve them lengthwise, and scoop out some of the flesh. Melt the butter and sauté the onion until translucent. Chop the mushrooms and add them. Add half of the potato mixture. Season with marjoram, salt, and cayenne pepper. Spoon everything into the potato halves and place them on a baking sheet. Add knobs of butter. Bake at 220°C (425°F) for about 10 minutes. Mix the sour cream with the fresh herbs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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