Directions
- 1In a pan without oil, add the ground meat.
- 2Add salt, black pepper, and nutmeg.
- 3Once the meat starts to change color, add chopped onion.
- 4After cooking, add chopped parsley.
- 5Parboil the potatoes in water with a little salt.
- 6In a food processor, add garlic, onion, and tomatoes; blend well.
- 7In a pot, simmer the mixture with a cup of water and two vegetable stock cubes.
- 8Add black pepper.
- 9Place the potatoes in a baking dish.
- 10If the potatoes fall, shave a little of the bottom part.
- 11Add some of the tomato sauce to the meat.
- 12Place the meat mixture in a piping bag.
- 13Use the piping bag to stuff the potatoes.
- 14Cover the stuffed potatoes with the remaining tomato sauce.
- 15Bake in the oven for half an hour.
- 16Garnish with parsley.
Ingredients
- 1 kilo baby potatoes
- 0.5 kilo ground meat
- 1 large spoon salt
- 1 small spoon black pepper
- 1 small spoon nutmeg
- 1 large onion
- sprinkle parsley
- 1 garlic clove
- 1 small onion
- 3 tomatoes
- 1 small spoon black pepper
- 2 cubes vegetable stock cubes
- 1 cup water
Equipment
panfood processorpotbaking dishpiping bag
Tips
- Parboil the potatoes before stuffing them for a lighter dish.
- Shave the bottom of the potatoes to keep them stable in the baking dish.
Related recipes
Chinese-American Szechuan Sauce
Chinese · Sauce & Condiment
KBBQ Beef Kabobs
Korean · Sauce & Condiment
Homemade Pickle Dressing
Sauce & Condiment
Sel aromatisé maison
Sauce & Condiment
The Ultimate Fried Chicken Dipping Sauce
Sauce & Condiment
Salsa ranchera
Mexican · Sauce & Condiment
Creamy Garlic Pizza Dip
Italian · Sauce & Condiment
Romesco Sauce
Spanish · Sauce & Condiment47m
Salsa Roja
Mexican · Sauce & Condiment
Skillet Express Lasagna
Italian · Sauce & Condiment
Gochujang Glaze, Thai Peanut Sauce, and Nuoc Cham
Vietnamese · Sauce & Condiment
Cane’s Sauce
Sauce & Condiment