Potato boats with meat filling
5 servings
80 minutes
Potato boats with meat filling are a refined dish of European cuisine, combining the tenderness of baked potatoes and the rich flavor of veal tenderloin. Its roots trace back to traditional home casserole recipes that used simple ingredients but had exceptional taste. The boats have a velvety texture due to the addition of sour cream, while grated cheese gives an appetizing golden crust. This dish is perfect for a cozy family dinner as well as for a festive table. It harmoniously pairs with fresh vegetables and herbs and is a wonderful complement to a glass of white wine. Potato boats with meat filling offer simplicity in preparation but an exquisite taste that captivates from the first bite.
1
Send whole potatoes in their skins to the oven for 40-60 minutes. Meanwhile, chop the veal (I chopped it in a blender), and fry it in a pan with salt and pepper.
- Potato: 5 piece
- Veal tenderloin: 250 g
2
Transfer to a deep plate. Cut the potato in half, scoop out the flesh with a spoon to form a 'boat'. Add the potato flesh to the plate with the veal. Chop the garlic and add it to the plate as well.
- Potato: 5 piece
- Garlic: 1 clove
3
Grate half of the cheese into a plate and mix all the contents with sour cream. Fill the 'boats' with this mixture, sprinkle with the remaining cheese, and bake in the oven for 10 minutes (Temperature 180 degrees).
- Grated cheese: 150 g
- Sour cream: 6 tablespoons
- Grated cheese: 150 g
