Recipe

Stuffed Potatoes With A Twist Recipe

Add Step-by-Step Photos	Lor / All my dishes 10 months, 1 week ago 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. Prep:30m Cook:60m Servings:6	Lor
	stuffed potatoes from europe

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Ingredients

8-10 potatoes (you could use more it depends on the size of the potato)

1 large egg

Pinch of salt and pepper

Filling:

1-1/2 lb. lean ground beef

3/4 lb. ground chicken

1 large egg

1 onion, grated

2 cloves garlic, minced

1 cup chopped fresh parsley

3 Tbsp. seasoned bread crumbs

2 Tbsp. ketchup

Pinch each salt and pepper

Pinch paprika

Sauce:

5 Tbsp. vegetable or olive oil

1 cup tomato sauce

1 cup water

Juice of half a lemon

Pinch paprika

Pinch turmeric

Pinch each salt and pepper

Directions

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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