Italian Stuffed Potatoes

Preparation info
    • Difficulty

      Medium

Appears in
The Potato Year: 300 Classic Recipes

By Lucy Madden

Published 2015

  • About

If Italians have eschewed potatoes in favour of pasta, when they do serve the potato they treat it with perhaps greater respect than nations who have embraced it with more fervour. This way of cooking potatoes, served with a basil-spiked tomato sauce, makes a complete meal.

Ingredients

  • 4 large potatoes
  • 8 oz (225 g) good quality minced beef

Method

Wash and peel the potatoes and, with a potato peeler, scoop out the centres of the potatoes, leaving a shell about a quarter-inch thick. Put the potato shells in cold salted water and put the centres into a little water to cook until they are tender. Drain and purée.

Meanwhile, in a non-stick frying pan, sauté the mince until browned and then mix with the potato purée, breadcrumbs, chee