STUFFED POTATOES
Source of Recipe
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8 medium potatoes 4" length
1 amount of stuffing (see below)
1 can tomato sauce 12 oz or 3 large tomatoes ripe and diced
1 tbl lemon juice
3 cups of corn oil
1/4 tsp cinnamon, allspice, nutmeg, black and white pepper
1 cup water
1 big chopped onion
1 lb groud beef
1/2 tsp cinnamon, allspice, nutmeg, black and white pepper
4 tbl corn oil
2 tbl roasted pine nuts
2 tbl chopped walnuts
Heat the oil in a pan and saute the chopped onion while stirring
until it turns into a yellow color. Add pine nuts and the ground
meet with the rest of the spices and stir till the meat it cooked.
Add the walnuts and stir for 20 seconds longer.
Peel the potatoes, hollow a pocket leaving 1/2" walls and 1" opening,
do not pierce opposite end. Fry the potato skins in corn oil until
golden color and stuff them with the stuffing and arrange them
upright in a baking dish. Pour tomato sauce with water, lemon
juice and all the spice on the potatoes. Cover the dish with aluminum
foil and bake in a preheated oven at 400 degrees for 30 minutes
(or until done). Serve hot with rice.
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