ColombianMedium · Hot
Papas Rellenas Horneadas con Carne Molida y Hogao
Cazuelitas de papa rellenas con una mezcla de carne molida sazonada con hogao, el sofrito colombiano que le da ese sabor a hogar. Horneadas hasta dorarse con queso por encima.
Prep
20 min
Cook
1h 10m
Rest
5 min
Total
1h 35m
Method
Preparar las papas
1
Precalienta el horno a 200°C (400°F). Lava bien las papas y sécalas. Con un cuchillo, haz cortes horizontales casi hasta el fondo, dejando aproximadamente 1 cm sin cortar en la base.
2
Coloca las papas en una bandeja para hornear. Unta generosamente con mantequilla por dentro de los cortes y por fuera. Sazona con sal y pimienta.
3
Hornea las papas durante 50-60 minutos hasta que estén tiernas por dentro y doradas por fuera. El centro debe estar suave al presionar.
4
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Preparar el relleno
5
En una sartén grande, cocina la carne molida a fuego medio-alto, desmenuzándola con una cuchara de madera. Usa un termómetro de alimentos para verificar que alcance una temperatura interna mínima de 71°C (160°F) en el centro de la carne antes de retirarla del fuego.
6
Añade 1 taza del hogao que preparaste a la carne. Revuelve bien para combinar.
Rellenar y gratinar
8
Retira las papas del horno. Con cuidado, abre los cortes con un tenedor para crear espacio para el relleno.
9
10
Cubre la parte superior de cada papa rellena con queso cheddar rallado.
11
Hornea por 10-15 minutos adicionales hasta que el queso esté derretido y burbujeante, con bordes dorados.
Servir
12
Retira del horno y deja reposar por 5 minutos antes de servir. Decora con cilantro fresco por encima si deseas.
Grade pending
Nutri-Score
Estimated nutrition
Grade pending · 100% ingredient coverage
Calories
626
per serving
Protein
42g
Carbs
5g
Fat
48g
Sat. fat
22g
Fiber
2g
Sugar
2g
Sodium
1649mg
Gluten FreeBalancedBalanced NutritionModerate SodiumHigh ProteinModerate Fat
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 100% ingredient coverage
kg CO2e
11
per serving
Water
0.6m³
Land
248Pt
Runoff
0.2g P
Carne molida de res drives 92% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
6
Salty
2
Sour
1
Bitter
4
Spicy
Textures
CrispyTenderCreamyChewy
Aromas
HerbalSavoryEarthyTomato
Kitchen Equipment
Primary Tool
Baking SheetBaking SheetLarge SkilletGraterChef KnifeCutting BoardMixing SpoonMeasuring SpoonsMeasuring CupsTongsParchment PaperSilicon Mat
Counter FootprintMedium
Techniques
Safety & Storage
Cooking Temperature
Cook ground beef to minimum internal temperature of 160°F (71°C) before consuming. Verify with food thermometer inserted into center of meat.
Preheat oven to 200°C (400°F) and ensure potatoes reach tender consistency throughout before serving.
Handling
Use oven mitts when handling hot dishes. Cheese topping creates steam and hot cheese can cause burns when removed from oven.
Cross Contamination
Wash hands thoroughly with soap before and after handling raw ground beef. Use separate cutting boards for raw meat and vegetables.
Wash all produce including tomatoes, onions, garlic, cilantro, and carrots under running water before preparation.
Storage
Refrigerate leftover stuffed potatoes within 2 hours of serving. Store in airtight container and consume within 3-4 days.
Allergen Warning
This dish contains milk products. Individuals with lactose intolerance or milk allergy should avoid or use dairy-free alternatives.
High Risk Population
Ensure ground beef is cooked thoroughly for elderly, pregnant women, young children, and immunocompromised individuals to prevent foodborne illness.
Pro Tips
Technique
Don't rush the hogao, mi amor — let those tomatoes really melt down into that thick, fragrant sauce. Low and slow is the secret. When it's ready, you'll know because the oil starts to separate slightly and the whole kitchen smells like home.
Substitution
If you can't find queso cheddar, mozzarella works beautifully for melting, or a good quesito colombiano if you're lucky enough to have it nearby. The goal is that golden, stretchy pull when you dig your fork in.
From the chef
These papitas are what we call comida de recogerse, the kind of dish that brings everyone to the table before the plates are even served. My abuela used to say that when you smell the hogao cooking, your family already knows dinner is coming — and these baked stuffed potatoes, bubbling with cheese and that tomato-sofrito magic, are exactly why we never rush the cooking in our house. They're simple, they're honest, and they taste like Medellín.
TagsBakedStuffedCheesyComfort FoodPotato
AllergensMilk
Source: generated · June 10, 2026