Stuffed Potatoes

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Emily Johnson

Ingredients

Salad Potatoes - 4 lbs
Onion - 7.1 oz
Garlic - 3 cloves
Pistachios - 3 tablespoons
Tomato Puree - 14.1 oz
Cilantro - 1.1 oz
Passata Tomato Sauce - 0 oz
Fresh basil leaves - 0.7 oz
Mint Leaves - 0.4 oz
Paprika - 1 teaspoon
Turmeric - 1 teaspoon
Ground Black Pepper - 1 teaspoon
Ground Nutmeg - a pinch

Step by Step guide

Step 1

Choose small potatoes, about the size of a large chicken egg. Make cuts on both ends of the potato, with the bottom cut being small enough to keep the potato stable. Use a special knife to scoop out the potato flesh, leaving the bottom intact. Peel the potatoes. Wash and dry them with a paper towel. Heat oil in a deep fryer and fry the potatoes briefly until golden brown. Transfer to paper towels.

Step 2

Heat 2 tablespoons of oil in a pan. Peel and finely chop the onion, then sauté until golden. Add the minced meat and spices, and using a wooden spatula, break up the meat while frying for about 1 minute, then season with salt. After that, add the pine nuts and mix well. Stuff the potatoes with the filling.

Step 3

In a blender, combine tomatoes, tomato paste, garlic, fresh cilantro, basil, mint, turmeric, and add water. Blend all the ingredients.

Step 4

Pour the sauce into a saucepan, bring to a boil, and season with salt to taste.

Step 5

In another saucepan, carefully place the stuffed potatoes. Add the sauce, bring to a boil. Reduce the heat, cover with a lid, and cook for 15 minutes. Serve the potatoes with natural yogurt!