Spanish Stuffed Potatoes
These Spanish Stuffed Potatoes offer a delightful blend of textures and flavors, combining the simplicity of baked potatoes with a savory, spiced filling. The creamy potato interior is complemented by the richness of butter, the subtle heat of chile powder, and the crispy bacon topping. This comforting dish is perfect as a satisfying main course or a flavorful side.
Ingredients
- 4 medium Large, smooth potatoes (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter
- 1 tablespoon Fresh parsley, finely cut
- 2 tablespoons Pimiento, chopped
- 2 tablespoons Cucumber, chopped
- 1/4 teaspoon Chile powder
- 2 tablespoons Hot milk
- 1/2 each Egg, whipped
- 8 strips Bacon strips (Quantity estimated (not specified in original recipe))
- Salt and pepper to taste (Quantity estimated (not specified in original recipe))
- Lard (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
Instructions
- 1Preheat the oven to 400°F (200°C). Rub the potatoes with lard. Bake for approximately 45-60 minutes, or until the potatoes are soft when pierced with a fork.
- 2Once the potatoes are baked, carefully cut off a slice from the top of each potato and scoop out the center, leaving a shell. In a bowl, combine the butter, parsley, pimiento, cucumber, chile powder, hot milk, and whipped egg. Season with salt and pepper to taste. Beat the mixture until light and fluffy.
- 3Fill each potato shell with the prepared mixture. Place two strips of bacon on top of each filled potato. Return the stuffed potatoes to the oven and bake for 10-15 minutes, or until the bacon is crisp and the filling is heated through.
- 4Remove the potatoes from the oven and garnish with a stripe of pimiento and a sprinkle of parsley before serving.