Recipe: overloaded potato from the Inca Empire

Besides roller coasters, haunted houses and Villa Volta, the Efteling also has plenty to offer when it comes to food and drink. That is why Efteling has now released its own Efteling Family Cookbook, packed with recipes inspired by the park’s attractions. This potato dish, inspired by the Piraña attraction, is one of them. Fun to make together with your children.

How to make the overloaded potato

• Preheat the oven to 200 °C (180 °C for a fan oven). Scrub the potatoes clean. Wrap each one separately in a piece of aluminum foil, place them on a baking sheet and bake them in the oven for at least 1 hour. They can also be left in longer if desired.
• Drain the Mexican vegetable mix in a sieve. Rinse the roasted pepper, drain and cut into strips. Cut the precooked beetroot into wedges. Cut the tomatoes into pieces. Place all the toppings in separate bowls.
• Peel and mash the avocado, place it in its own bowl and stir in the ground cumin, lime juice and salt. Put all the bowls on the table in advance.
• Check whether the potatoes are done by piercing them with a fork; the fork should slide in easily. Once the potatoes are done, heat the sunflower oil in a frying pan. Add the minced meat to the pan, sprinkle the spice mix over it and quickly fry the minced meat over high heat until crumbly and cooked through.
• Remove the potatoes from the oven, carefully unwrap them (this is a job for adults!) and place them on plates. Cut into them and open them up slightly. Loosen some of the flesh with a fork. Divide the minced meat over the potatoes and sprinkle some cheese on top. Put the rest of the grated cheese in one final bowl and place it on the table.
• Let everyone fill their own potato with Inca toppings and sauces, then dig in.

Title: The Efteling Family Cookbook
Price: €14.99
Publisher: Spectrum

Read also:

• With this trick, you can peel potatoes super quickly
• The secret ingredient for ultimate umami potatoes
• Come and serve yourself from the potato mountain