Stuffed Potatoes

Ingredients

Potatoes 2000 g

Ground Meat 400 g

Onion 200 g

Garlic 3 Cloves

Pine Nuts 3 Tbsp

Tomato Puree 400 g

Tomato Paste 1 Tbsp

Coriander 30 g

Fresh Basil 20 g

Mint 10 g

Water 3 Cups

Vegetable Oil

Turmeric 1/2 tsp

Spices for the Filling:

Paprika 1 tsp

Turmeric 1 tsp

Ground Black Pepper 1 tsp

Nutmeg 1/4 tsp

Salt to taste

It's best to choose small potatoes, about the size of a large chicken egg. Make slits on both sides, top and bottom, making sure the bottom is small enough to allow the potatoes to stand upright.

 Using a potato knife, cut out the potato pulp, leaving the bottom. Peel the potatoes. Wash and dry them with paper towels. Heat oil in a deep fryer and fry the potatoes briefly, just until golden brown. Remove to paper towels.

Heat 2 tablespoons of oil in a frying pan. Peel and finely chop the onion and fry until golden brown. Add the ground meat and spices and, using a wooden spatula, fry for about 1 minute, breaking up the ground meat well. Season with salt. Then add the pine nuts and stir. Stuff the potatoes with the filling.

Place the tomatoes, tomato paste, garlic, fresh cilantro, basil, mint, turmeric, and water in a blender. Blend all ingredients.

Pour the sauce into a saucepan, bring to a boil, and season with salt to taste. Carefully place the stuffed potatoes in another saucepan. Add the sauce and bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Serve the potatoes with natural yogurt.

Enjoy!