This is a substantial stand-alone dish or a succulent accompaniment to beans, peppers or other vegetable.

If you love the spicy allure of Mexican cuisine, you’ll surely be familiar with these cheese-stuffed potatoes. Here’s how to make them at home!

Ingredients for 4 people
Large potatoes, 4
Ground beef, 300 g
Mexican salsa, 200 ml
Onion, 100 g
Asadero cheese, 200 g
Red wine, ½ glass
Extra virgin olive oil, to taste
Salt and pepper, to taste

Preparation
Wash the potatoes and boil them whole, with their skin, for about 20 minutes in salted water. In the meanwhile, mince the onion and sauté it in a non-stick pan. When the onion has browned, add the ground beef, a bit of salt, plenty of pepper, and cook on a low flame for 5 minutes. Pour a half glass of red wine and simmer on a high flame. Once the wine has evaporated, turn off the stove and add the salsa stirring everything together well to obtain a smooth mixture.
Drain the potatoes and, once they’ve cooled, rest them on a buttered baking tray (to prevent the potatoes from crumbling, avoid stuffing them before they’ve cooled down completely).
Using a spoon, gently carve out the upper portion of each potato, removing a bit of the flesh, and stuff them with the mixture you’ve prepared. Place a layer of Asadero cheese on each potato (alternatively, a different soft cheese may be used) and bake at 180° for 5 minutes.
When the cheese is fully melted, turn off the oven and let the potatoes cool for a minute. If you wish, you can sprinkle on some spices or aromatic herbs. 
And now... enjoy your Mexican feast!