Serrano Topped Cheese & Pepper Stuffed Potatoes
with Smoky Bravas Sauce, Garlic Aioli and Pea Shoots
These Serrano Topped Cheese & Pepper Stuffed Potatoes are bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
40
Pea Shoots
2
Baking Potato
4
Serrano Ham
12
Balsamic Glaze
(Contains Sulphites)
10
Chicken Stock Paste
1
Tomato Passata
2
Garlic Clove
60
Mature Cheddar Cheese
(Contains Milk)
1
Smoked Paprika
1
Bell Pepper
(May contain Celery)
Not included in your delivery
2
Mayonnaise
1
Sugar for the Sauce
50
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9.
Halve the potatoes lengthways and pop them onto a baking tray. Drizzle with oil and season with salt and pepper. Rub the oil over the potatoes, then lay them cut-side up.
When the oven is hot, roast on the top shelf until tender and a knife slips in easily, 30-40 mins.
Meanwhile, peel and grate half the garlic (or use a garlic press), then set aside.
Pop the remaining garlic (unpeeled) into a small piece of foil with a drizzle of oil and scrunch to enclose it.
When the potatoes have roasted for about 10 mins, pop the garlic parcel onto the baking tray and roast until soft, 10-12 mins
Once the garlic has roasted and cooled, cut the end with scissors, squeeze it out of the skin into a bowl and mash with a fork.
Add the mayonnaise (see ingredients for amount) and mix together. Set your garlic aioli aside.
Meanwhile, halve the pepper and discard the core and seeds. Slice into thin strips, then chop into small 1cm pieces.
Grate the Cheddar and pop it into a large bowl.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper, season with salt and pepper, then stir-fry until just soft, 3-4 mins. Transfer the softened peppers to the bowl of cheese and mix together.
Pop the (now empty) frying pan back on medium heat with a drizzle of oil. Add the grated garlic and stir-fry for 30 secs.
Stir in the passata, chicken stock paste, smoked paprika, sugar and water for the sauce (see ingredients for both amounts).
Bring to the boil, then lower the heat. Simmer until slightly thickened, 3-4 mins, stirring occasionally.
Once the potatoes are cooked, gently scoop out the flesh (careful - it's hot) and pop it into the bowl with the cheese and pepper. Mix together well. Taste and season with salt and pepper.
Spoon the filling mixture back into the potato skins and pop them onto the baking tray. Lay the Serrano ham onto another baking tray.
Bake the ham on the top shelf of your oven until crisp and the potatoes on the middle shelf until piping hot, 5-6 mins.
Just before serving, pop the pea shoots into another bowl and drizzle with oil. Toss to coat.
Reheat the bravas sauce if necessary, adding a splash of water if it's a little thick.
When the stuffed potatoes are ready, transfer them to your plates and spoon over the sauce. Tear the Serrano ham into 3 or 4 shards, then arrange on top of the potatoes with a dollop of garlic aioli.
Serve the pea shoots on the side drizzled with the balsamic glaze. Enjoy!
