Stuffed Potatoes

This dish brings fond memories from my childhood. Curiously, I had never done it before despite being so easy.

Once cooked, the filling has an unsofisticated porcini mushroom shape, but I thinks it’s very neat.

  • 6 Potatoes
  • Veal or beef, minced
  • 3 cloves galic
  • 1 egg
  • Parsley
  • Saffron
  1. Mix minced meat, finely chopped garlic and parsely, and egg. Add salt and pepper to taste.
  2. Peel potatoes and make holes as you can being careful not to break the potatoes.
  3. Fill potatoes with meat mixture.
  4. Add some oil to the pot and place filled potatoes.
  5. Mix saffron with 1/4 cup of water and add to the pot.
  6. Cover and cook over medium-low heat until potatoes are done.

This dish does not freeze well because of the potatoes.

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