• 3 pounds new potatoes (about 8 large)
• 1 pound ground beef or lamb
• 1 thick slice rustic bread, crusts removed, soaked in water, and squeezed dry
• ½ small onion, grated (optional)
• 3 tablespoons chopped fresh flat-leaf parsley (optional)
• 1½ teaspoons salt, plus more to taste
• ½ teaspoon freshly ground black pepper, plus more to taste
• vegetable oil for frying
• 1½ cups all-purpose flour
• 3 eggs, beaten
• 1½ to 2 cups beef stock

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 ½ teaspoons salt, and ½ teaspoon pepper. Mix well, then fill the potatoes with the mixture.

Preheat the oven to 400 degrees F

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 bake until the potatoes are tender, about 20 minutes.