Peruvian Baked Potato (Papa al Horno)
Papa al horno Say it: PAH-pah ahl OR-noh
Papa al horno is Peru’s comforting baked potato, sold from street carts and made at home. Large potatoes roast until the skins crisp and the insides turn fluffy, then they are split and filled with a creamy cheese sauce brightened with ají amarillo. The heat is gentle, the cheese mild and tangy, and the salsa criolla adds crunch and lime. It is a simple, deeply satisfying dish for cool evenings or a casual lunch.
Peruvian Baked Potato (Papa al Horno)
Papa al horno
Pronounced PAH-pah ahl OR-noh
- Serves
- 4
- Prep
- 15 min
- Cook
- 1 hr
- Total
- 1 hr 15 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Potatoes
Cheese sauce
Salsa criolla
Method
Heat the oven to 425°F (220°C). Scrub the potatoes and pat them dry, then rub all over with the vegetable oil and 1 tsp salt. Prick each potato a few times with a fork.
Set the potatoes directly on the oven rack with a baking sheet underneath to catch drips. Bake until the skins are crisp and a knife slides into the center with no resistance, 55–65 minutes, turning once halfway through.
While the potatoes bake, melt the butter in a small saucepan over medium-low heat. Add the garlic and ají amarillo paste and cook, stirring, for 30 seconds, until fragrant but not browned.
Pour in the evaporated milk and warm gently for 2 minutes. Remove from the heat, add the crumbled cheese and cream, and blend with an immersion blender until smooth. Season with salt and pepper, then return to very low heat to keep warm.
For the salsa criolla, toss the sliced onion, ají limo, lime juice, cilantro, and a pinch of salt in a bowl. Let sit for 10 minutes, until the onion softens slightly and turns bright pink.
Cut a deep cross into the top of each hot potato and squeeze gently to open it. Fluff the inside with a fork and season with a little salt. Spoon the warm cheese sauce over the potatoes, top with salsa criolla, and serve immediately.
Regional variants
Street vendors sometimes top papa al horno with shredded chicken or chicharrón; at home, a simple version with butter, salt, and ají is also common.
Cook's notes
- Choose potatoes of the same size so they bake evenly; russets give a fluffy interior, while Yukon Golds are creamier.
- If ají amarillo paste is hard to find, use 1 tsp sweet paprika plus a pinch of cayenne for a mild approximation.
- Queso fresco and feta vary in salt, so taste the sauce before adding more salt.
Serve with
A glass of chicha morada or a cold beer; pair with grilled meat or a simple salad for a fuller meal.
Make ahead and storage
Bake the potatoes up to 2 days ahead and reheat at 350°F (175°C) for 15 minutes. The cheese sauce keeps for 3 days in the refrigerator; reheat gently with a splash of milk.
