Stuffed Potatoes With A Twist
From lor 16 years ago
- 60 minutes to make
- Serves 6
This is a different slant on stuffed potatoes. It's often called "Stuffed Foxes Mouth" and it comes from Europe. This recipe is one of a kind and you should try it at least once.
Ingredients
- 8-10 potatoes (you could use more it depends on the size of the potato) shopping list
- 1 large egg shopping list
- Pinch of salt and pepper shopping list
- Filling: shopping list
- 1-1/2 lb. lean ground beef shopping list
- 3/4 lb. ground chicken shopping list
- 1 large egg shopping list
- 1 onion, grated shopping list
- 2 cloves garlic, minced shopping list
- 1 cup chopped fresh parsley shopping list
- 3 Tbsp. seasoned bread crumbs shopping list
- 2 Tbsp. ketchup shopping list
- Pinch each salt and pepper shopping list
- Pinch paprika shopping list
- Sauce: shopping list
- 5 Tbsp. vegetable or olive oil shopping list
- 1 cup tomato sauce shopping list
- 1 cup water shopping list
- juice of half a lemon shopping list
- Pinch paprika shopping list
- Pinch turmeric shopping list
- Pinch each salt and pepper shopping list
How to make it
- Peel potatoes and cut in half but not all the way through.
- Cut each half horizontally almost but do not cut all the way (to form a mouth).
- Let soak in bowl of salted water.
- Filling: Meanwhile, in bowl, mix together beef, chicken, egg, onion, garlic, parsley, bread crumbs, ketchup, salt, pepper and paprika. Stuff into potato mouths (do not overstuff).
- Beat egg with a pinch of salt.
- Spread bread crumbs in shallow dish.
- Dip meat filled ends of stuffed potatoes into bread crumbs, then into egg.
- Fry in batches in saucepan of oil, turning once or twice, until golden brown.
- Transfer to large casserole.
- Sauce: Drizzle potato mouths with oil. Mix tomato sauce with water and pour over top. Drizzle with lemon juice. Sprinkle with paprika, turmeric, salt and pepper. (Mixture should almost cover potatoes).
- Cover with foil; bake in 350°F oven for 45 minutes.
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