Criollas Rellenas — Colombian Stuffed Potato Bites with Beef and Hogao

Heat 2 tbsp olive oil in a FryingPan over medium heat until shimmering, about 1 minute. Add the diced onion and cook 4-5 minutes, stirring occasionally, until translucent and softened.

Add the minced garlic, cumin, and salt. Cook 1-2 minutes, until fragrant and the garlic loses its raw edge.

Add the chopped tomatoes and cook 8-10 minutes, stirring often, until the tomatoes break down into a thick, deep-red sauce. Remove from heat and set aside. Reserve 3 tbsp for garnish.

In a FryingPan over medium-high heat, warm 1 tbsp olive oil until it shimmers, about 1 minute. Add the ground beef and break it apart with a wooden spoon.

Cook the beef 6-8 minutes, until fully browned with no pink remaining. Drain excess fat if needed.

Season with cumin, black pepper, and salt. Pour in the remaining hogao and stir to combine. Reduce heat to medium-low and simmer 3-4 minutes, until the flavors meld and the mixture thickens slightly. Remove from heat.

Place the peeled potato halves in a DutchOven and cover with cold salted water (1 tbsp salt). Bring to a boil over high heat.

Reduce to a gentle simmer and cook 15-20 minutes, until a knife inserted meets no resistance. Drain and let cool 10 minutes.

Using a small spoon or melon baller, carefully hollow out each potato half, leaving a ½-inch shell. Season the inside lightly with salt.

Heat 2 tbsp olive oil in a FryingPan over medium-high heat. Place the potato shells cut-side down and cook 2-3 minutes, until golden. Flip and cook 1 minute on the rounded side. Transfer to a baking sheet cut-side up.

Preheat oven to 190°C (375°F). Spoon the beef filling generously into each potato shell, pressing down lightly to pack it in.

Bake 12-15 minutes, until the filling is heated through and the edges of the potatoes are crispy.

Sprinkle the cheddar cheese evenly over the filled potatoes. Return to the oven and bake 3-4 minutes, until the cheese is melted and bubbly.

Remove from oven and let rest 5 minutes. Drizzle the reserved hogao over the top and serve warm.