In my world, any day is good to eat stuffed potatoes with cheese, but now that they are all those soccer games coming, I’m loving the idea to do a lot and serve them with a salsa bar. Affordable food and everyone loves it.
If you live in the USA and do not know about Latin cheese, I recommend Cacique® brand: excellent quality, flavor and worth buying the whole range and go on trying new recipes, some cheeses are very different from each other and they had helped me explore new recipes. For this recipe, I used Cacique® Quesadilla Cheese, which melts perfectly and tastes delicious. Also perfect for cheese empanadas.
Visit our collection of Chilean recipes here.
Stuffed Potatoes with Cheese
10-12 medium potatoes
- 2 pounds of potatoes (Yukon gold or red)
- 1 Cacique® Quesadilla Cheese
- 2 eggs
- 4 tablespoons flour
- 1 cup Panko or breadcrumbs
- salt, pepper, oil
- 1 Cacique® Crema Mexicana
- 1 cup parsley leaves
- 1 chipotle in adobo (just 1 pepper)
- Peel the potatoes and cut into slices about 1/2 cm. Place in a pot with cold water and salt. Cook covered over high heat until it boils, lower the heat a bit, but should continue boiling. Cook for 18-20 minutes, until you can easily pierce the potatoes with a fork.
- Drain and let cool slightly.
- Cut the cheese into rectangles 1 cm x 2 cm.
- Make the sauces in a blender mix half the Cacique® Crema Mexicana, parsley, salt, and pepper.
- Do the same with the other half and the chipotle. Place the sauces in bowls.
- Mash the potatoes very well, should not be pieces, you can also mash them through the sift.
- Working with floured hands, make a ball about 1/2 cup mashed potatoes, form a disc in your hand, place the cheese and close to form a stuffed potato.
- Roll in flour. Repeat with remaining puree.
- Beat eggs with salt for 30 seconds.
- Dip the potatoes on the egg, then roll on the Panko or breadcrumbs.
- Preheat the broiler.
- Place potatoes in a greased oven tray.
- Bake for 3-4 minutes until golden.
- Turn and repeat until browned.
- Serve hot with sauces.