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🍽️ Baked Potatoes Stuffed with Minced Meat

367 kcal · 30 min · 4 servings

Ingredients

• 1400 g large waxy potatoes (4 large waxy potatoes)
• 1 onion
• 2 carrots
• 1 clove of garlic
• 2 green mild chili peppers
• 1 tbsp sunflower oil
• 200 g beef tartare
• 150 ml meat broth
• 2 tomatoes
• 2 stalks cilantro
• salt
• pepper

Instructions

1. 1. Wash the potatoes thoroughly and pat them dry.
2. 2. Wrap each potato tightly in aluminum foil.
3. 3. Poke the foil several times with a fork to let steam escape.
4. 4. Place the packages on a baking sheet.
5. 5. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
6. 6. Bake the potatoes for about 50 minutes until tender.
7. 7. Peel the onion, carrots, and garlic.
8. 8. Finely dice the onion and garlic.
9. 9. Grate the carrots finely.
10. 10. Wash the chili peppers and halve them lengthwise.
11. 11. Remove the seeds from the chili peppers.
12. 12. Dice the deseeded chili peppers.
13. 13. Heat oil in a large pan.
14. 14. Fry the minced meat until crumbly over medium heat.
15. 15. Add the onions, garlic, carrots, and chili to the pan.
16. 16. Sauté the vegetables for 2 to 3 minutes.
17. 17. Deglaze the mixture with broth.
18. 18. Wash the tomatoes and remove the hard stem end.
19. 19. Dice the tomatoes.
20. 20. Add the diced tomatoes to the minced meat in the pan.
21. 21. Let the filling simmer for 30 minutes.
22. 22. Wash the coriander and shake it dry.
23. 23. Finely chop the coriander leaves.
24. 24. Stir the coriander into the minced meat mixture.
25. 25. Season the filling with salt and pepper.
26. 26. Take the potatoes out of the oven and unwrap them from the foil.
27. 27. Cut a cross shape into the center of each potato.
28. 28. Gently press the potato halves apart.
29. 29. Place the potatoes on four plates.
30. 30. Fill the potatoes with the warm minced meat mixture.

Nutrition per serving

• kcal: 367
• Protein: 19 g · Fett/Fat: 4 g · Carbs: 60 g