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• 8 Red Potatoes
• 1 Chicken Stock Cube
• Splash Water
• 1 tablespoon Butter
• 1 tablespoon Vegetable Oil
• 1 1/2 cup Tomato
• 3 Scallions
• 1/4 tsp Garlic Powder
• 1/4 tsp Cumin
• 1/4 tsp Salt
• To taste Pepper
• 1 cup Whipping Cream
• 1 tablespoon chopped Cilantro
• 1 cup Mozzarella

Place the potatoes and chicken bouillon in a medium saucepan. Cover with water and bring to a boil and cook about 30 minutes until tender. Drain and set a side.

While the potatoes are cooking, heat the oil and butter in a frying pan over medium heat. Add onion and tomatoes, stir and cook about 7 minutes. Add garlic powder, cumin, salt and pepper. Stir and cook 2 minutes more.

Add cream, cilantro and cheese. Mix well and turn down the heat and cook for 3 minutes or until cheese has melted.

In a serving dish place the potatoes and pour the sauce on top. Serve them hot.