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Preheat the oven to 375 degrees F.
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Cut the ends off the plantains. Cut a slit down the length of the plantain, and remove the peel in one piece. Brush the peeled plantain with ghee or coconut oil, making sure it's fully coated
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Wrap the buttered plantain with its peel, and place the plantain on a baking sheet. The peel with keep the plantain moist while it's cooking.
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Bake the plantains for 40-45 minutes, until cooked through and fork tender.
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Let the plantains cool to the touch before stuffing them. To make the plantains stand up, cut a small portion from the outer curve to make a flat surface. Then, cut a horizontal slit down the length of the plantain, making sure not to cut too deep. Use the knife to push the slit apart, to create an opening for the stuffing.
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Fill each plantain with 1/4 cup of the picadillo filling, then sprinkle with queso fresco, if desired. Place the stuffed plantains back into the oven for 10 minutes, to heat the filling. Serve hot.