When many people hear “stuffed baked potato, ” they usually think of fast-food restaurants and a giant russet potato overflowing with assorted toppings. This recipe from Sefarad Yemekleri uses uncooked boiling potatoes as the shells for a savory meat filling. I have suggested the addition of a little grated onion because it adds a depth of flavor and plays off the starchiness of the potatoes. Although it is not part of the traditional recipe, you might want to serve the stuffed potatoes with a bit of tomato sauce swirled into the pan juices.
Peel the potatoes and cut them in half lengthwise. With a melon baller or small, sharp knife, scoop out or carve a pocket in the center of each potato half, leaving a shell about 7.3 inch thick.
In a bowl, combine the meat, the soaked bread, the onion and parsley, if using, the
Pour vegetable oil to a depth of 1 inch into a deep sauté pan and place over medium heat. Meanwhile, place the flour in a bowl and season with salt and pepper. Break the eggs in a bowl and beat them lightly until blended.
Working in batches, dip the potatoes in flour and then into the eggs and slip them into the hot oil. Fry, turning as needed, until golden on all sides, about 5 minutes. As the potatoes are ready, lift them out with a slotted spatula, drain briefly on paper towels, and arrange in a baking dish.
Add the beef stock to the baking dish to a depth of about 1 inch and sprinkle the potatoes with salt and pepper. Cover and
© 2000 Joyce Goldstein. All rights reserved.