Papas rellenas al horno con queso y cebolletas
Nada supera la corteza crujiente del horno, pero estas patatas cocinadas a fuego lento son una excelente alternativa. Además, no requieren precalentar el horno y se mantendrán calientes hasta la hora de la cena.
Ingredientes · Raciones For 4–6 people
- 6 pcs potatoes
- 3 tbsp virgin olive oil
- 1 handful cheddar
- 200 g sour cream
- 2 pcs spring onions
Método · 6 h 15 min
- Scrub and dry the unpeeled potatoes. Prick them all over with a fork, brush them well with olive oil and salt. Wrap each potato in foil and seal tightly. Place the potatoes in the bottom of the pot, cover with a lid and cook on high for 4-5 hours or low for 6-8 hours. Adjust the cooking time according to the size of the potatoes.
- Carefully remove the finished soft potatoes from the foil and cut or tear them into pieces. Add a little grated cheddar cheese to each one, which will partially melt in the heat, drizzle with sour cream and sprinkle with chopped spring onions. SOMETHING EXTRA You can also prepare sweet potatoes in the same way.
Nothing beats a crispy crust from the oven, but these slow cooker potatoes are a worthy substitute. Plus, they don't require you to preheat the oven and will stay hot until dinnertime.