This recipe combines one of my favorite American comfort foods, the baked potato, and a quintessential Spanish snack served on the patios of Madrid, Papas Bravas (little fried potatoes with pimenton aioli). —Emily | Cinnamon&Citrus
large russet potatoes, scrubbed
cloves of garlic, grated with a microplane
jar of piquillo peppers (can substitute pimentos)
grated Manchego or Iberico cheese (can substitute Parmesan or Pecorino)
Preheat the oven to 450F, with a rack in the center. Pierce the potatoes all over with a fork, drizzle with olive oil and rub to coat, then sprinkle generously with salt. Bake on a baking sheet for 45-60 minutes (depending on the size).
While the potatoes bake the first time, combine the sour cream through the black pepper in a large mixing bowl.
Remove the potatoes from the oven, slice each in half and scoop the flesh away from the potato skins into your bowl with the sour cream mixture. This is best done wearing oven mitts while the potatoes are still hot. Mash the potato flesh into the sour cream mixture with a fork until combined.
Divide the potato filling evenly back into your potato skins and replace on baking sheet. Top with the grated cheese and return to the oven for 10-15 minutes for the cheese to become melty and bubbly. Enjoy!