These past holidays I was at the fair. It was to see a girl with a huge stuffed potato among her little hands and I was in the throes of preparing the famous potatoes fair at home. But it was not just the girl; her grandmother went behind her with her big potato, too. You could see olives and salsa, a lot of sauce that accompanied the beautiful potato that held each one with his hand fully extended. On the other hand, use a plastic fork and throw, enough to enjoy that rich and juicy snack!
Today I want to introduce you my version of these potatoes. Before recording the video, I decided to try them because you know that, if I do not like it, it is not published here. And it is as simple as this blog is the reflection of the recipes that I like. I hope to match you with many of them and enjoy my recipes. You already know that you can follow me on my Facebook page (click here and tell me how) where you can comment and share all my posts. All the friends of this blog are well received there, our virtual house.
- Two large potatoes
- 1 can of tuna
- Four sticks of surimi
- Stuffed olives
- Half sweet onion
- sweet corn
- Photograph of ingredients needed for this recipe
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- Wash the potatoes and wrap them in foil separately. Put them in the oven at 220º C with heat up and down, until they are completely roasted. The bigger they are, the more it will cost them. These have taken an hour and a quarter. If you see that there is too much heat, lower the temperature and from time to time, open the oven and turn them, if you do not, the surface that is in contact with the tray, could burn.
- When pressing the potato notes that it is soft, remove them from the oven. Open the aluminum foil and let it cool for about ten minutes to be able to handle without burning.
- Cut with a knife along, without reaching the end so as not to separate the two halves (like a book). Peel the inside of the potato a little with the help of a fork. Without scratching the skin, just break the potato to better distribute the filling.
- Wrinkle the foil around the potato, as it is served at the fair. By doing so, we can fill up without the danger of breaking our potato and dropping the fill. It is our casserole, improvised, but very effective. Add a first layer of mayonnaise to taste, distribute the tuna (half a can for each potato) and a little onion. Then another layer of mayonnaise, surimi sticks, sweet corn, onion and ends with stuffed olives. If you prefer, you can also use ketchup in the filling or, if you like the spicy, a hot sauce. Enjoy your stuffed fried potatoes!