One potato does most of the work here. Steamed and mashed, it becomes both the vessel and the starch, so the filling only needs a small amount of pork to read as a full meal. Baking the empty shells first is what stops them collapsing once the wet topping goes in.
Chinese · Main
Cheese Potato Bowls Filled With Pork and Sweetcorn
Mashed potato shells are baked until they hold their shape, then filled with a soy-glazed pork and sweetcorn mixture and finished with camembert. A weeknight dish built from one tray.
- Prep25 min
- Cook30 min
- Serves2
- LevelEasy
Ingredients
| 500 g | potatoes , about one large potato |
| 60 g | pork mince |
| 1/2 | small onion , diced |
| 60 g | sweetcorn kernels |
| 1/2 | small carrot , diced |
| 1 tbsp | light soy sauce |
| 1 tbsp | sugar |
| 15 g | camembert , sliced |
| to taste | salt and black pepper |
| 1 tbsp | parsley , chopped, to finish |
Method
- Peel and slice the potatoes, then steam them for 15 minutes, until a chopstick goes through without resistance.
- Mash the hot potatoes with salt and pepper. Keep them fairly dry, since a loose mash will not hold a bowl shape.
- Dice the onion, carrot and sweetcorn. Small dice matters, because the filling is spooned into a shell only a few centimetres wide.
- Take equal handfuls of mash, press each into a small bowl shape in your palm and set them on a lined tray.
- Bake at 200C for 20 minutes, until the shells are set and dry on the surface.
- Heat a pan, brown the pork mince until its water has cooked off, then add the vegetables, soy sauce and sugar and fry until the liquid reduces to a glaze.
- Spoon the pork mixture into the shells, lay camembert slices on top and return to the oven for 5 minutes.
- Scatter parsley over the top and serve while the cheese still pulls.
Notes
- Bake the shells before filling them. Filling a raw mash bowl gives you a collapsed pile.
- Camembert rind is edible and helps the slices hold their shape, so leave it on.
Ratios and technique checked against 魔镜的妖精 on Douguo (奶酪土豆碗). The method here is written by Stellaok and the illustration is ours; no text or photograph from the source is reproduced.