Baked potato with ocopa sauce
Author: 
Recipe type: Entree
Cuisine: Peruvian fusion
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 4 russet potatoes
  • 1 tablespoon olive oil
  • ¼ white onion, chopped
  • 1 garlic clove, chopped
  • 1-3 teaspoons aji mirasol paste (try with one, and increase according to your taste)
  • ½ cup milk (or more, if needed)
  • ¼ cup crushed brown rice crackers
  • ½ cup queso fresco or feta cheese
  • 1-3 tablespoons huacatay paste (try with one, and increase according to your taste)
  • ⅓ cup peanut butter
  • Salt and pepper
  • 4 lettuce leaves.
Instructions
  1. Preheat the oven to 400F.
  2. Wash the potatoes, rub them with oil, and bake them for 40 minutes.
  3. In the meantime, heat the oil in a pan over medium heat, and saute the onion, garlic, and chili paste until golden.
  4. Transfer to a blender, and process with the milk, crackers, cheese, huacatay paste, peanut butter, salt and pepper, until smooth. It should be creamy, something between heavy cream and yogurt. If it's too thick add more milk.
  5. When the potatoes are ready take the tops off, and scoop out some of the flesh, leaving a hollow center. Mash the flesh you scooped out, and put it back in.
  6. Place one lettuce leaf on each dish, and one potato over each leaf. Pour the cream on top, and sprinkle with extra cheese (crumbled), and peanuts (chopped).
Recipe by PERU DELIGHTS at https://perudelights.com/reinventing-a-classic-baked-potatoes-with-gluten-free-ocopa-sauce/