Directions
- 1Peel the potatoes and cut them in half. Make a hole in the center of each half using a peeler and remove the core. Set the cores aside.
- 2Cut the bottom part of each potato half to make it flat and stable.
- 3Place the potato halves, cut-side down, in water to prevent them from turning black.
- 4Fry the potato halves in oil until golden brown.
- 5In a pan, saute the ground beef. Add the chopped onion.
- 6Add chopped jalapeno pepper, carrot, salt, black pepper, ground coriander, ground cinnamon and cumin.
- 7Add a beef broth cube if desired. Mix well and cook until all ingredients are tender.
- 8Remove the ground meat mixture from the pan and set aside to cool.
- 9In a pan, saute finely chopped onion and minced garlic in oil until tender.
- 10Add tomato juice, sugar, salt, black pepper, and cumin to the pan. Simmer until the sauce thickens.
- 11Add a beef broth cube if desired. Simmer and cook the sauce until it thickens.
- 12Arrange the potato halves, cut side up, in a baking dish. Place the potato cores in a separate bowl and set aside.
- 13Spoon the cooled ground meat mixture into the hollowed potatoes. Layer the remaining potato cores and the tomato sauce over the potatoes.
- 14Bake at 180-190 degrees for 40 minutes to 1 hour or until tender when a fork can be inserted without resistance.
Ingredients
- 2 kg potatoes
- 0.5 kg ground beef
- 1 large onion
- 2 jalapeno pepper
- 1 large carrot
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon ground coriander
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground cumin
- 1 beef broth cube
- 3 tablespoons oil
- 2 cups tomato juice
- 1 tablespoon sugar
Equipment
peelerknifebowlfrying panovenpotato masher
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