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Middle East Seasoned Stuffed Potatoes

A nice dish for lunch on Shabbat.
By Dana
First Publish: 8/14/2014, 10:03 AM

Stuffed Potatoes
Stuffed Potatoes
INN: Tzvia

Translated from the Hebrew site by R. Sylvetsky

Ingredients:

6 large baking potatoes

chopped meat, chicken or turkey

1 medium onion

1 tomato

cumin, turmeric, salt and pepper

olive oil

canola oil for frying

coarse salt, optional

Cook the potatoes until soft (I bake them in the microwave - don't forget to push a fork in at one spot so they don't burst). Cube tomato and onion and saute with the chopped meat, add spices (the cumin and turmeric give it the middle eastern flavor and may be skipped).

Halve the potatoes Use a spoon to remove inside of potato and leave peel intact. Mix potato with the meat mixture, arrange on greased baking pan, drizzle olive oil on top of each (and coarse salt if desired). Bake at 180 C ( 350 F) for half an hour.