Idaho® Potato Rellena
This colorful recipe is savory, sweet and above all, healthy and nutritious! Couresty of the Idaho Potato Commission.
- 2 Idaho® russet baking potatoes, washed
- 1/4 cup pearl barley
- 4 1/2 ounce water
- 1 teaspoon olive oil
- 1/4 cup white onion, diced
- 1 tablespoon California natural raisins
- 1/2 fresh jalapeno, seeded and chopped fine
- 2 tablespoons Kalamata olives, pitted and chopped
- 1/2 ground cumin
- 1 teaspoon fresh oregano
Preheat oven to 400ºF. Place potatoes directly on the rack and bake until tender, about 45 – 50 minutes. While potatoes are baking, bring water to a simmer in a pot and add barley. Cover and cook at a gentle simmer until water is absorbed; about 20 minutes. Cut potatoes in half, and scoop out potato leaving 1/4 inch thick shells. Save scooped potato and shells. In a sauté pan over medium heat, add olive oil, then raisins, jalapenos and olives. Sauté for 1 minute. Add potato flesh and cooked barley, sauté for 1 to 2 minutes or until hot. Suff each potato shell half with 1/2 cup of the stuffing. Bake in a 400º oven for 5 minutes.
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