Name: Batata Mahshieh - Stuffed Potatoes
Prep time: 30 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 5
Ingredients: 2 tbsp olive oil; 1 yellow onion, finely chopped; 3 cloves garlic, crushed; 1 serrano pepper, roughly; chopped (seeds removed if; you prefer less heat; optional); 2 tsp tomato paste; 10 tomatoes, grated; 3/4 tsp each salt and pepper; 2 tbsp olive oil; 2 yellow onions, cut into a small dice; 5 cloves garlic, crushed; 500 g lean ground beef; 3/4 tsp each ground allspice; and cinnamon; 1 tsp each salt and pepper; 10 new potatoes, peeled; (approx. 1½ kg); 2 litres water; 1 tsp each salt and pepper (approx.); Vegetable oil, for frying; 3 tbsp olive oil; ½ cup boiling water (approx.); 1 tbsp finely chopped; fresh parsley leaves

This dish was popular with my whole family but especially my father. Being the carb lover he was, he found fried potatoes stuffed with spiced ground beef and served with rice pilaf with vermicellieuphoric.

Instructions

Making the tomato sauce

In a skillet over medium heat, heat the oil until it shimmers. Add the onion, and cook until translucent, 4 to 5 minutes.
Add the garlic and serrano (if using), and cook for 1 minute, until fragrant.
Stir in the tomato paste, and cook, stirring frequently, for 3 minutes. Stir in the tomatoes, salt, and pepper.
Cook, stirring occasionally, until the tomatoes are slightly thickened, about 20 minutes.

Making the filling

Meanwhile, in a skillet over medium heat, heat the oil until it shimmers. Add the onions, and cook until translucent, 4 to 5 minutes. Add the garlic, and cook for 1 minute, until fragrant.
Increase the heat to medium-high, and add the beef, allspice, cinnamon, salt, and pepper. Cook, stirring frequently, until the beef is slightly crispy, 13 to 15 minutes. Set aside and keep warm.

Frying and filling the potatoes

Using a zucchini corer (manakra), hollow out 1 potato by pushing the manakra into the flesh, turning but being careful not to pierce the skin, until the cavity is large enough for 3 to 4 tbsp of the filling, and leaving a ¼-inch-thick border of potato (so there’s still potato flesh to eat). Reserve the hollowed-out flesh. Repeat with the remaining potatoes.
In a large pot, bring the water to a boil. Add the prepared potatoes, and cook for 10 minutes, until softened. Transfer to a paper towel–lined baking sheet and let drain. Pat the potatoes dry, and season with a pinch each of the salt and pepper.
Fill a pot with 1½ inches of the vegetable oil. Place the pot over medium heat and heat the oil. Working in batches and adding more oil as necessary, fry the potatoes until golden brown, 4 to 5 minutes. Transfer to a paper towel–lined baking sheet and let drain.
In a non-stick pan over medium heat, heat the olive oil until it shimmers. Add the reserved potato flesh, and cook until lightly browned, about 7 minutes.Transfer to a paper towel–lined baking sheet and let drain for 10 minutes. Then transfer to a baking dish, spreading evenly.
Using your pinky finger, stuff 1 potato with 3 to 4 tbsp of the filling, lightly packing. Repeat with the remaining potatoes. (If filling remains, divide among the potatoes or sprinkle evenly over the reserved flesh.) Arrange the potatoes in the baking dish over the reserved flesh.

Finishing the dish

Preheat the oven to 375°F. Pour the water and the tomato sauce into the baking dish. Cover with foil and bake for 30 minutes, until the potatoes are fork-tender. Add ½ cup of water if the dish appears too dry.
To finish, broil, uncovered, for 10 minutes, until the top is browned and crispy. Sprinkle with the parsley. Serve.

Stuffed Potatoes (Batata Mahshieh)

Batata Mahshieh - Stuffed Potatoes

Ingredients

Instructions

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