Idaho® Potato Rellena


  • 2 Idaho® russet baking potatoes, washed
  • ¼ cup pearl barley
  • 4 ½ ounces water
  • 1 teaspoon olive oil
  • ¼ cup white onion, diced
  • 1 tablespoon California Raisins
  • ½ fresh jalapeno, seeded and chopped fine
  • 2 tablespoon Kalamata olives, pitted and chopped
  • ½ teaspoon ground cumin
  • 1 teaspoon fresh oregano, chopped


  1. Preheat oven to 400° F.; place potatoes directly on the rack and bake until tender, about 45 – 50 minutes.
  2. While potatoes are baking, bring water to a simmer in a pot and add barley. Cover and cook at a gentle simmer until water is absorbed; about 20 minutes.
  3. Cut potatoes in half, and scoop out potato leaving ¼ inch thick shells. Save scooped potato and shells.
  4. In a sauté pan over medium heat, add olive oil, then raisins, jalapenos & olives. Sauté for 1 minute.
  5. Add potato flesh and cooked barley, sauté for 1 to 2 minutes or until hot.
  6. Stuff each potato shell half with ½ cup of the stuffing. Bake in a 400 degree oven for 5 minutes.
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Yield: 4
Calories: 250
Sugar: 4.0g
Sodium: 55.0mg
Fat: 2.0g
Fiber: 7.0g
Protein: 6.0g
Cholesterol: 0

Tommy Lonergan
Formerly of - Vail Valley Medical Center

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