I'd made some other stuffed foods before, so I thought I could try something similar, but with plantains. However, these remind me more of potato skins for some reason. I wanted to make something sweeter, so I used ripe plantains instead of green plantains. Ripe plantains are yellow and (severely) spotted with black/brown skin. This coloration indicates that the sugars in the plantain have developed, and as a result, ripe plantains are much sweeter than their green counterparts. I found these stuffed plantains a bit sweet, but after I added a bit of vinegar, the sweetness was cut a bit, and it also seemed to brighten the overall flavor profile quite nicely. (I used a white balsamic vinegar, for those of you wondering.) Although I didn't use it as a dip, I think if the plantain were a bit more mashed, this dish might be a fun dessert-like dip as well. The plantains and cheese would help keep every thing stuck together for an unmessy and tasty dip. Give it a try and see what you think!
|4 cloves||garlic, minced|
|6 slices||bacon, crumbled||Or bacon bits|
|1||large tomato, diced|
|1 cup||cheese, shredded||I used sharp cheddar and pepper jack.|
- Bake plantains at 375F for about 20 minutes, flesh side up.
- Cook onions, garlic, and bacon (or bacon bits) until fragrant and bacon crispy.
- Add oregano, tomato, and cheese while continuing to heat and stir.
- Mix in chopped plantain and fill plantain skins with mixture.