Everyday meals
Papas chorreadas
Whole potatoes, split open and smothered in melted cheese and cream, then baked until fondant and golden. This comforting dish is typical of the Andean regions of Colombia and is enjoyed as a starter or side dish.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Preheat the oven to 200 °C and cook the potatoes in boiling salted water for 25 minutes, until a knife slides through easily.
- Drain them and let them cool for a few minutes, then make a cross-shaped cut without separating them completely.
- Thinly slice the onion and cook it in butter over low heat for 8 minutes, until translucent.
- Gently open the potatoes and fill them with onion, then spread the cheese, sliced or grated, over them.
- Pour a little cream over each potato, letting it run into the cuts, then season with pepper and nutmeg.
- Bake for 10 to 15 minutes, until the cheese has melted and is lightly golden on top.
- Serve hot, with a little chopped parsley if you have some.
Variations and tips
Richer version. Add grilled lardons on the onion before filling the potatoes.
With what you can find here. The thick crème fraîche can be replaced with liquid cream mixed with a little mascarpone.
More ideas
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Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Colombia
Original Ecomely recipe.