Stuffed Potatoes for Big Boys Girls
No matter what you do with potatoes, they always turn out great. You can make this recipe in tomato sauce, or in plain chicken broth for variation.
500g minced meat
Toasted Pine nuts to taste
1 large onion, chopped
3 cloves garlic, minced
1 tbsp olive oil
2 tbsp tomato paste
1 litre fresh tomato juice
1 kilo small potatoes
1 handful chopped coriander or parsley for garnish
1 pinch Black pepper and salt
How to cook
Wash and scrub potatoes clean, without removing the skin. Using a corer, core the potatoes in the centre like you would zucchini or eggplant.
Soak in salted water, drain and bake potatoes, drizzled with a little olive oil in preheated oven till softer and slightly browned, around 1 hour. Turning 3 times throughout.
Prepare Stuffing. In a large saucepan, sweat garlic and onion in a little olive oil. Add meat, black pepper, salt, and mix to coat. Cook stirring till juices run out.
Remove from heat and add toasted pine nuts. Stuff cored baked potatoes with meat stuffing and place in a baking dish. Top with tomato juice mixed with tomato paste or plain chicken broth if using. Bake in preheated oven for 20 minutes.
Serve with salad and rice if desired.
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