Stuffed Potatoes

• 12 largish potatoes
• 3 tablespoons butter
• Filling 1, including pine nuts and, if you like, raisins

Choose a type of potato which does not disintegrate easily. Peel the potatoes and hollow them out with an apple corer or a small pointed knife. Turn them in hot butter for a few minutes until they are slightly coloured.

Prepare the filling. Stuff the potatoes with it and pack them tightly side by side in a large oven dish. Dilute the tomato concentrate with enou