Stuffed Potatoes in Tomato Sauce

  1. Peel 6 medium potatoes and cut a little from one side to create a flat base.
  2. Hollow out thier centres (discarding the flesh) and fry the shells in batches in two cups of hot vegetable oil in a deep saucepan until the potato shell is golden in colour and half cooked.
  3. Set aside on paper towel to absorb excess oil as you cook the remaining potato shells.
  4. Meanwhile, heat 2 tablespoons of vegetable oil in a frying pan; add two chopped medium onions and saute for 3 minutes or until tender.
  5. Add 750g minced beef and stir until the meat is cooked.
  6. Season with salt & pepper and half a teaspoon of five-spice powder.
  7. Add 2 tablespoons of toasted pine buts. Stir and remove from heat.
  8. Stuff the fried potatoes with the meat mixture and set aside.
  9. Make a sauce by sauteing 2 cloves of chopped garlic in 2 tablespoons of olive oil for 30 seconds.
  10. Add 3 chopped medium Flavorite tomatoes and stir for 5 minutes.
  11. Add 2 tablespoons of tomato paste and 2 cups of beef stock. Season with salt and pepper to taste.
  12. Bring to the boil and simmer for 10 minutes over a low heat.
  13. Pour the Flavorite tomato sauce into an oven-proof dish and arrange the stuffed potatoes in the platter in the tomato sauce.
  14. Cover with foil and bake in a pre-heated 200’C oven for 40 minutes or until the potatoes are cooked.

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