Peruvian Potato Causa Rellena Bake

Ingredients

• 3 lb Yellow Potatoes
• 3 tbsp Vegetable Oil
• 4 tbsp Lime Juice
• 2 tbsp Aji Amarillo Paste
• 0.75 cup Mayonnaise
• 1.5 cups Shredded Chicken
• 2 medium Avocado
• 3 large Hard Boiled Eggs
• 0.5 cup Black Olives

Instructions

1. 1Place the 3 lb Yellow Potatoes in a large heavy-bottomed pot and cover with water. Bring to a boil over high heat, then reduce heat to medium and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly until they are safe to handle. Peel the cooled potatoes.
2. 2In a large bowl, mash the peeled potatoes until smooth. Add the 3 tbsp Vegetable Oil, 4 tbsp Lime Juice, and 2 tbsp Aji Amarillo Paste to the mashed potatoes and mix thoroughly until well combined.
3. 3In a separate medium bowl, combine the 0.75 cup Mayonnaise with the 1.5 cups Shredded Chicken and stir until the chicken is evenly coated.
4. 4Preheat your oven to 350°F (175°C).
5. 5Spread half of the prepared mashed potato mixture evenly into the bottom of a 9x13 inch baking dish.
6. 6Carefully spread the 0.75 cup Mayonnaise and 1.5 cups Shredded Chicken mixture over the potato layer. Arrange the 2 medium Avocados, sliced, over the chicken mixture. Place the 3 large Hard Boiled Eggs, sliced, on top of the avocado. Scatter the 0.5 cup Black Olives over the eggs.
7. 7Gently spread the remaining half of the mashed potato mixture over the top of the fillings, creating an even layer.
8. 8Place the baking dish in the preheated oven and bake for 20 minutes, or until the casserole is heated through and the top is lightly golden.

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