Stuffed Potatoes

By Resident Chef: Harvey Pincis

For some weeks, available potatoes in the market have been a disappointment. I imagine the strange unseasonal weather has had much to answer for and some vegetables simply have not appeared on the shelves. Recently, Egyptian potatoes have become available on the ground floor of City Centre, not very large, but both having a good floury texture and being in perfect condition. Hence, my much better half was keen to revisit the concept, though on this occasion cooking the potatoes in a Béchamel sauce, which brings out the creaminess of the dish. 

 

Peel the potatoes and cutting a little at the top, core the potatoes, setting aside the scooped remains and set aside. Separately prepare some mince cooked with onion and shredded carrot to give some added sweetness. 

 

Give the potato a quick, vigorous fry in oil, fill with the mince/carrot mixture and place in ovenware. For the Béchamel, Melt the butter in a saucepan over medium-low heat. Stir in the flour. Whisk in a little of the milk at a time, stirring continuously until you have a smooth, slightly thick sauce, remove from heat and season with salt and pepper and a little grated nutmeg. Pour the sauce over the potato and put in the oven at 300 for half an hour.

 

The remaining potato trimmings can be boiled, drained and pureed with butter and milk (or cream) for a very creamy side dish. 

 

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