Perfect for a delightful meal, this recipe for stuffed potatoes highlights the rich and distinctive flavor of Bonito del Norte. Filled with a creamy mixture and topped with tender chunks of bonito, these potatoes are complemented by a fresh salad, offering a satisfying and nutritious dish.

Ingredients

• 1 Jar of Bonito del Norte Fillets in olive oil by Olasagasti
• Mixed salad greens
• 4 medium-sized potatoes
• 1 hard-boiled egg
• 2 tablespoons extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Boil the egg until hard-boiled. Peel it and set aside.
2. Open the jar of Bonito del Norte from Conservas Olasagasti. Drain the bonito, reserving the olive oil. Select the largest chunks to set aside for garnish. Flake the remaining bonito with a fork.
3. Wash the potatoes thoroughly. Cut a small slice off each end so they stand upright for serving. Carefully hollow out the insides, ensuring the shells remain intact.
4. Boil the removed potato flesh and ends until tender, then mash to make a purée.
5. In a pan, fry the hollowed-out potato shells in olive oil, turning them frequently until golden brown. Drain on paper towels to remove excess oil.
6. Combine the mashed potato, egg yolk, and flaked bonito in a bowl. Mix well and season with salt and pepper.
7. Place each potato shell on a plate and fill with the potato and bonito mixture. Top with the reserved chunks of Bonito del Norte.
   Serve:
8. Accompany with mixed salad greens dressed with the reserved olive oil, adding salt and pepper to taste.