Peruvian Stuffed Potatoes Recipe

Peruvian Stuffed Potatoes Recipe

Ingredients

Makes 4 servings

• 4 large baking potatoes, unpeeled
• 2 tablespoons plus 1 teaspoon olive oil
• 1 medium onion, minced
• 2 garlic cloves, minced
• 8 ounces soft tofu, drained and mashed
• 1/3 cup raisins
• 1/3 cup brine-cured black olives, pitted and chopped
• 2 tablespoons minced fresh parsley
• 1/2 teaspoon dried oregano
• salt and freshly ground black pepper
• plain unsweetened soy milk, as needed

Method

1. Preheat the oven to 425°F
2. Pierce the potatoes with a fork and bake until soft, about 1 hour
3. When cool enough to handle, cut the potatoes in half lengthwise and, leaving the shells intact, scoop out the flesh and transfer to a large bowl
4. Mash well and set aside
5. Reduce the oven temperature to 375°F
6. Lightly oil a 9 x 13-inch baking pan and set aside
7. In large skillet, heat the 2 tablespoons oil over medium heat
8. Add the onion and cover and cook until tender, about 10 minutes
9. Add the garlic and cook, uncovered, 1 minute longer
10. Stir in the tofu, raisins, olives, parsley and oregano
11. Season with salt and pepper to taste and cook for 5 minutes to blend flavors
12. Add the mixture to the mashed potatoes and mix well to combine
13. Taste, adjusting seasonings if necessary
14. If the stuffing seems too dry, add a little soy milk to moisten
15. Fill the potato shells evenly with the stuffing and arrange in the prepared pan
16. Drizzle each potato with the remaining 1 teaspoon oil
17. Bake until the tops brown lightly and the potatoes are heated through, 15 to 20 minutes
18. Serve immediately

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