Entree: Aruba – Bolo di Batata (Savory baked potato loaf or filled potato bread, often enriched with cheese and seasoned meat)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 40 min

Additional 10 min

Total 1 hr 35 min

Ingredients

- For the potato dough:
- 2 lb (900 g) starchy potatoes (russet or Yukon Gold), peeled and cut into chunks
- 1/2 cup (115 g) unsalted butter
- 1 cup (120 g) all-purpose flour, plus extra for dusting
- 1 tbsp (14 g) baking powder
- 1 large egg (approx. 50 g), beaten
- 1/2 cup (120 ml) milk, warm
- 1 tsp (6 g) fine salt
- 1/4 tsp (0.5 g) ground nutmeg (optional)
- For the filling:
- 12 oz (340 g) ground beef
- 1 tbsp (15 ml) vegetable oil
- 1 medium onion, finely chopped
- 1/2 green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) ground black pepper
- 1 tsp (6 g) fine salt, or to taste
- 2 tbsp (30 ml) water or beef broth
- 4 oz (115 g) grated Gouda or Edam cheese
- 1 large egg (approx. 50 g) beaten for egg wash

Instructions

1. Cook the potatoes: Place potatoes in a large pot, cover with cold salted water, and bring to a boil. Cook until very tender, about 15–20 minutes. Drain and mash thoroughly until smooth; measure about 3 cups (approximate) mashed potato.
2. Make the filling: While potatoes cook, heat oil in a skillet over medium heat. Sauté onion and bell pepper 4–5 minutes until softened. Add garlic and cook 1 minute. Add ground beef and brown, breaking up lumps, about 6–8 minutes.
3. Season the filling: Stir in tomato paste, cumin, oregano, black pepper, and salt. Add 2 tbsp (30 ml) water or broth and simmer 3–4 minutes until mixture is moist but not runny. Remove from heat and let cool slightly. Stir in 2 oz (55 g) grated cheese.
4. Prepare the potato dough: While filling cools, return mashed potatoes to the pot over low heat to dry out slightly if necessary. Stir in butter until melted and combined. Add flour, baking powder, beaten egg, warm milk, salt, and nutmeg; mix into a soft, slightly sticky dough. If too wet, add up to 2 tbsp (16 g) more flour.
5. Assemble the loaf: Preheat oven to 375°F (190°C). Line a baking sheet or loaf pan with parchment. Divide dough into two portions (one slightly larger for base). On a floured surface roll or pat the larger portion into a rectangle about 1/2 inch thick. Spread the beef filling evenly over it, leaving a 1/2 inch border. Sprinkle remaining 2 oz (55 g) grated cheese over the filling.
6. Encase the filling: Roll or place the remaining dough portion as a top layer and seal edges tightly by pressing and trimming. Transfer to the prepared baking sheet seam-side down, or place in loaf pan seam-side up for a rustic top. Brush the surface with beaten egg for a glossy finish.
7. Bake: Bake at 375°F (190°C) for 30–40 minutes, or until golden brown and cooked through. If the top browns too quickly, tent with foil.
8. Serve: Let rest 10 minutes before slicing. Serve warm as a main course with a simple salad or sautéed greens.