This dish is good for an appetizer or side dishes.
Patates a la Catalana (Catalan)
Serves 4
Preheat the oven to 425F (220C)
2 large organic baking potatoes
3 Tbs. (45 ml) minced organic shallots
organic or dairy-free butter
2 organic hard-boiled eggs
1 organic red bell pepper, cut into strips
1 Tbs. (15 ml) minced chives
1/4 cup (60 ml) crème fraîche, organic sour cream or plain yogurt (or diary-free almond yogurt)
2 sprigs minced parsley
optional: 4 anchovy filets, soaked in water for an hour and patted dry (Prepare and bake the potatoes while waiting.)
1. Use a folk to put some holes into the potatoes.
2. Bake for 1 hour or until done. (Leave the oven on after baking.)
3. Cut the potatoes in half.
4. Scoop out the insides with a spoon and mash.
5. Returen the skins into the oven for about 5 minutes.
6. Sauté the shallots in some butter until soft.
7. Stir the shallots into the potato mixture.
8. Coarsely chop the (optional archives), hard-boiled eggs and bell pepper together.
9. Stir in the minced chives.
10. Add to the potato mixture.
11. Stir in the crème fraîche (sour cream or yogurt).
12. Add black pepper to taste.
13. Refill the potato skins with the potato mixture.
14. Drizzle melted butter over each one.
15. Return the potatoes to the oven for about 20 minutes or until golden-brown.
16. Garnish with minced parsley.
-modified Catalan Cuisine
