- 10 medium potatoes
- 2 Tbsp olive oil
- 300 g ground beef
- 1 large onion, finely chopped
- 1 tomato, peeled and chopped
- 1 tsp tomato paste
- ½ tsp dried chili flakes (optional)
- 1 tsp thyme, finely chopped
- Handful parsley, finely chopped
- Salt and pepper, to taste
- 5 cherry tomatoes, sliced in two
*For baking: 1 cup chicken stock
Directions:
1) Peel the potatoes and rinse under cold water. Cut a thin slice off the top of each potato
2) Using a melon baller, scoop out the flesh from each potato to create a pocket for the stuffing
3) To prevent potatoes from discolouring, keep them in cold water until you are ready to stuff them
4) In a large skillet, heat olive oil over medium heat. Add ground beef and cook for about 2-3 minutes
5) Add chopped onion, tomato, tomato paste, chili flakes, thyme, parsley, salt and pepper and cook them until softened for about 10 minutes
6) Preheat the oven to 200°C
7) Stuff the potatoes with the cooked filling. Place them on a baking dish
8) Finish each stuffed potatoes with a slice of cherry tomato
9) Pour the chicken stock over top. Cover the baking dish with foil
10) Bake the stuffed potatoes, covered, for about 20 minutes
11) Remove foil. Cook uncovered until potatoes are tender
12) Serve the stuffed potatoes with yoghurt
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