Baked Stuffed Potatoes

Updated at: Mon, 27 May 2024 08:49:36 GMT

Step 1

Heat one tablespoon oil and cook the pine nuts or almonds until lightly browned, about 1 minute, remove from oil onto a paper towel.

Step 2

Preparing the stuffing; In a large frying pan, heat 1 tablespoon olive oil, Sauté the onions until translucent, add the ground beef, break it up using a potato masher, add the salt, seven spices, cinnamon, nutmeg and cook for 3 to 4 minutes until the beef is half cooked, add pine nuts, stir and mix for 1 to 2 minutes, remove from heat, set aside.

Step 3

Peel and wash the potatoes, score the center with a vegetable peeler (without puncturing all the way through), then heat the vegetable oil in a large frying pan over medium-high heat, when hot, sear the potatoes from all sides until lightly golden, about 2 to 3 minutes, then remove and place on paper towels to absorb the access oil.

Step 4

After the potatoes have cooled, stuff them with the meat and rice mixture, leaving a space of half a cm from the top, then arrange them on a baking tray, in one layer, face up.

Step 5

Preparing the sauce; In a saucepan, Heat 1 tablespoon olive oil & sauté garlic for a minute until fragrant, add tomato sauce, pomegranate molasses & stock, Taste and adjust (salt and pepper) as you wish, and leave it until it boils, then turn off the heat, pour the tomato sauce into the baking tray and over the potatoes, distribute the thyme springs between the potatoes, then cover it with aluminum foil and bake it in a 190°C preheated oven for 40 to 50 minutes, or until the rice is cooked through.

Step 6

Take it out of the oven, leave it covered for 10 minutes, then serve it over vermicelli rice.

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