Stuffed Potatoes
4 servings
40 minutes
Stuffed potatoes are a cozy and aromatic dish of European cuisine that captivates hearts with its rich flavors and textures. Originating as a way to make potatoes more filling and interesting, it combines the softness of the potato base with the juiciness of the meat filling. The crispy golden crust, tender center, spices, and pine nuts add zest and depth of flavor. Tomatoes, basil, and coriander fill the dish with freshness, while a light sauce makes it harmonious and balanced. This treat is perfect for a cozy family dinner or a festive feast. It is served with natural yogurt that adds lightness and contrast in textures. Stuffed potatoes are a gastronomic delight capable of surprising even the most discerning gourmet.
1
Choose a small potato, about the size of a large chicken egg. Make cuts on both the top and bottom of the potato, with the bottom cut being small enough for the potato to stand steadily. Use a special knife to carve out the potato flesh from the inside, leaving the bottom intact. Peel the potato. Wash and dry it with a paper towel. Heat oil in a fryer and fry the potato briefly until it is golden brown. Transfer to paper towels.
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
- Potato: 2 kg
2
Heat 2 tablespoons of oil in a pan. Peel the onion, chop finely, and fry until golden. Add the minced meat and spices, and fry for about 1 minute, breaking up the meat well with a wooden spatula, then add salt. After that, add the pine nuts and mix. Stuff the potatoes with the filling.
- Onion: 200 g
- Pine nuts: 3 tablespoons
- Tomato puree: 400 g
- Ground black pepper: 1 teaspoon
3
Put tomatoes, tomato paste, garlic, fresh coriander, basil, mint, turmeric in a blender and add water. Blend all the ingredients.
- Tomato puree: 400 g
- Tomato paste: 1 g
- Garlic: 3 cloves
- Fresh cilantro (coriander): 30 g
- Basil leaves: 20 g
- Mint leaves: 10 g
- Turmeric: 1 teaspoon
- Ground paprika: 1 teaspoon
4
Pour the sauce into a saucepan, bring to a boil, and season with salt to taste.
- Tomato puree: 400 g
- Ground black pepper: 1 teaspoon
5
Carefully place the stuffed potatoes in another pan. Add sauce, bring to a boil. Reduce heat, cover, and cook for 15 minutes. Serve the potatoes with natural yogurt!
- Potato: 2 kg
- Tomato puree: 400 g