Stuffed Potato

By: Anabella Alfaro

Stuffed Potato
cuisine icon Cuisine
Peruvian
cuisine icon Cooking Technique
Air Frying
cuisine icon Keywords
3 servings, air frying, carrot, chopped, chopped and peeled, drizzle olive oil, fistful of black olives, ground meat, hard-boiled eggs, instant vortex, onion chopped, peruvian, to taste, tomato, tomato sauce, vegetables, yellow potatoes

serving icon Servings
3 Servings
Ingredients
  • 5 yellow potatoes
  • Drizzle olive oil
  • Salt to taste
  • Drizzle olive oil
  • 1 onion chopped
  • 1 tomato, chopped and peeled
  • 1 carrot, chopped
  • 1 lb (½ kg) ground meat
  • 5 tbsp tomato sauce
  • 1 fistful of black olives, chopped
  • 2 hard-boiled eggs, chopped
  • Salt to taste
  • Pepper to taste
  • Oregano to taste
Instructions
  • Steam the potatoes.
  • Once done, peel and mash while hot until pureed.
  • Season with salt and olive oil.
  • In a frying pan with a little olive oil, prepare an onion, tomato and carrot dressing.
  • Add the ground beef and wait for it to brown.
  • Add the tomato sauce and let cook a few minutes.
  • Add the olives along with the hard-boiled eggs.
  • Add salt, pepper, and oregano, to taste.
  • Take a portion of potato and put it flattened in the palm of your hand, put a portion of meat filling in the center and finally put another layer of potato on top and seal it. Use your hands to give it an oval shape and repeat the process with the remaining potatoes.
  • On the Instant Vortex control panel, press Air Fry, then set time to 20 Minutes and temperature to 355ºF (180°C). Press Start.
  • Once Add Food appears on the display, open the basket and add the potatoes. Close.
  • When prompted by the fryer, turn the potatoes over.
  • Finally, serve with salsa criolla.
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