Potato Chorreada

Directions

1. 1
   Cover the potatoes in cold, salted water.
2. 2
   Bring to a boil, reduce heat and simmer on medium-high heat for approximately 20 minutes or until tender in the center.
3. 3
   In a separate skillet and on medium heat, heat the oil and gently cook the chicken bouillon cube, tomatoes, Worcestershire sauce and scallions for about 5 minutes.
4. 4
   Add the cream, 1/2 cup cheese, salt and pepper and continue to cook until the cheese has melted.
5. 5
   Set aside.
6. 6
   Drain the potatoes and place them in a serving dish.
7. 7
   Pour the tomato and scallion mixture over the potatoes.
8. 8
   Top with remaining 1/2 cup cheese.
9. 9
   Serve hot.