This is a meal that takes me back to my childhood. My mom used to make it often for the family and it was always one of my favourites. Well, being honest, most of her foods are my favourite haha.
The potatoes are stuffed with a spiced beef and cooked in a tomato sauce. The flavours are delicious together. I typically serve this meal over rice and enjoy each bite with some pita bread on the side. The soft potatoes are so comforting and it’s the perfect meal for cool winter nights!
HOW DO I MAKE IT?
You’ll start by making the filling so that it will cool down while you work on the potatoes. In a skillet, you’ll sauté the onion in oil then add the ground beef and spices and cook through.
Next, you’ll peel the potatoes and cut them in half. Using a melon baller (or a spoon), you’ll scoop out the center of the potato to create a pocket then transfer the cored potato to a baking dish. Add all the remaining cored potatoes to the baking dish and place the small pieces (that you just removed) around the dish.
You’ll fill the potatoes with the beef mixture then work on the sauce. Once the sauce is mixed, you’ll pour it over the potatoes and cover the dish with foil then bake in a preheated oven until the potatoes are fork tender.
TIPS TO MAKE IT:
1. Use medium size potatoes for this recipe, smaller ones won’t hold as much filling.
2. Use a melon baller to core the potatoes. It will make the coring process faster and the mini potato balls are delicious when cooked in the sauce.
3. Use potatoes that are roughly the same size to ensure even cooking.
4. Cook the filling first to allow it to cool before adding it to the potatoes.
8 potatoes; peeled, halved and cored
For the stuffing:
300g ground beef
1 onion, diced
½ tsp salt
½ tsp cinnamon
7 spices (allspice)
2 tbsp olive oil
For the sauce:
3 cups water
1 cup strained tomato
1 tsp 7 spices (all spice)
1 tsp salt
Preheat oven to 425
In a skillet, heat olive oil then add onions. Sauté for 2 minutes then add beef.
Cook through and set aside to cool slightly.
Line the cored potatoes in a baking dish.
Using a spoon, scoop the stuffing into the cored potatoes and fill to the top.
Continue until all the potatoes are filled.
Scatter the insides of the potato around the potatoes in the baking dish.
Whisk sauce ingredients together and pour over the potatoes.
Cover with foil and bake for 40-45 minutes or until potatoes are fork tender.
Serve over rice.
Optional: Scatter sliced onions around the baking dish before adding the sauce to add some more flavour.