Stuffing different types of vegetables is one of the most important characteristics of the Mediterranean cuisine; all vegetables can be stuffed starting with eggplants, squash, zucchini, grape leaves, pepper, tomatoes and potatoes. And this recipe is one of the most delicious Mediterranean dishes that you can taste. Meat stuffed potatoes combines both the delicious taste and the nutritious value. And this recipe is satisfying, especially for people adopting the Ketogenic diet.
For the potatoes
12piecesYukon Gold Potatoes
1cupvegetable oilchicken or lamb)
1pinch Salt, fine
2pieceGarlic cloves, minced
1/4 tablespoon cinnamon .
For the stuffing
1piecefinely chopped onion
2tablespoons Seven Spice
1tablespoon cinnamon .
1/2cupgreen or black olives
--For the stuffing:
In a large skillet and over a medium high heat, heat about 1 tablespoon of olive oil in
Sauté the onions until it becomes translucent
Add in the ground beef and cook for a few minutes, 2 to 3 minutes
Season with the seven spice, the cinnamon, the salt and the nutmeg
Remove the skillet from the heat; then heat in one tablespoon of oil and cook the pine nuts for about 1 to 2 minutes
Heat about 1 tablespoon of oil and cook the pine nuts until your ingredients become lightly browned. Remember to keep an eye on your ingredients, lest they will burn
Remove the pine nuts from the oil to a blotter.
for the potatoes
Start by peeling and washing the potatoes; then drain it very well
With a thin vegetable corer, carefully carve out the middle portion of the potatoes in a way that you make sure not to puncture your potatoes
Heat the vegetable oil in a large skillet over a medium-high heat
Once hot, put the potatoes into the oil; then fry it on all the sides until you get a light golden brown color
Remove and place on clean paper towels to absorb any additional oil
Once the potatoes become cool to handle; stuff with the ground beef mixture leaving about 1/8 inch of space from the top; then top with the sliced olives
Place in one single layer in a baking tray
Use 1 tablespoon olive oil to saute the garlic
Add the tomato sauce and the water
Bring the mixture to a boil; then add in the seven spice and the cumin and turn off the heat
Pour the tomato sauce over the potatoes
Cover with aluminum foil and bake for about 50 minutes on a temperature of about 375 F