Simple and Tasty, Meat Stuffed Potatoes
My much better half and I have been getting into a groove of stuffed vegetables of late. Not that I am grumbling. This is a dish that my much better half has mentioned more than once so I took the hint that:
Take 16 medium potatoes (this depends on the size of your baking dish), slice a little to let them stand upright and cut the tops. Scoop out the inside with a spoon or melon baller, leaving a decent wall of potato to prevent collapse. Put in salted and peppered water and let stand.
To prepare the stuffing, cut some banana shallots, Lama have some good produce this week so I took advantage of the opportunity. Fry, until caramelised and add 250g. of minced beef or veal and add 2 tablespoons of tomato puree that has been dissolved in water.
Add two (or more – garlic is good for you) cloves of anti-vampire material along with salt, pepper, Worcestershire Sauce (Lee & Perrins, the original I see in Sultan Salmiya at last, though small bottles), oregano and pine nuts. Also add the chopped bits of potato that have been trimmed, we do not wish to waste that and add to the mix. Cook for about 20 minutes.
Stuff the potatoes with the meat and fill the baking dish. Add another glass of a two tablespoon’s worth of dissolved tomato puree over the assembled stuffed spuds which will also spill into the dish and thus avoid burnt offerings. As a topping sprinkle some Parmesan or Pecorino. Slice some Mozzarella Buffla to cap the ensemble.
Put in the oven at 300F covered for ten minutes and turn down and cook for another 20 to 30 minutes at 150F uncovered, exact times will depend on the potato size.
Serve with coleslaw and enjoy!
The excess potato from the scooping, and this will depend on size (potatoes are less than standard) can be made into mash or part of a potato salad with parsley and judicious use of spices from the store cupboard.
Click [Here] to sign up to our weekly newsletter and never miss out again!
If you need to contact us, please mail: email@example.com