Peruvian Papa a la Huancaina Stuffed Potatoes

Ingredients

• 4 large potatoes
• 6 oz queso fresco or feta
• 3 tbsp aji amarillo paste
• 3/4 cup evaporated milk or whole milk
• 6 saltine crackers or 1 slice bread
• 3 tbsp neutral oil
• 1/2 yellow onion, finely diced
• 2 garlic cloves, minced
• 2 hard-boiled eggs, quartered
• 1/3 cup black olives
• Lettuce leaves, to serve
• 1 lime, cut into wedges
• Salt and black pepper

Steps

1. Heat the oven to 400F (200C). Prick the potatoes all over, rub them with oil and salt, and bake for 50 to 60 minutes, until a knife slides in with no resistance.
2. Meanwhile heat 1 tablespoon of the oil in a skillet and cook the onion with a pinch of salt for 6 minutes, then add the garlic and the aji amarillo paste and fry for 2 minutes, until the paste darkens.
3. Frying the aji paste rather than blending it raw is what takes away its harsh edge and deepens the colour.
4. Blend the fried paste with the cheese, the crackers, the milk, and the remaining oil until completely smooth and thick enough to coat a spoon heavily.
5. The crackers are the thickener. Without them the sauce is thin and slides off; add another if it seems loose.
6. Taste and season carefully. Queso fresco varies in saltiness, so check before adding any salt.
7. Split the hot potatoes open, fluff the insides with a fork, and season them.
8. Spoon the huancaina sauce generously into and over each potato, and serve on lettuce leaves with the hard-boiled egg, olives, and lime wedges.

Allergen note: Contains dairy, gluten, and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.