Ingredients for stuffed potatoes
For the filling:
1/2 kilo of beef
A medium onion, chopped
2 tablespoons seven spices
Salt as desired
A teaspoon of nutmeg
A tablespoon of cinnamon
2 tablespoons pine nuts
2 tablespoons olive oil
For potatoes:
12 to 15 medium-sized potatoes, peeled and washed
A cup of vegetable oil
Salt as desired
2 cloves of minced garlic
3 cups tomato sauce
A cup of water
A tablespoon of seven spices
How to prepare stuffed potatoes
To prepare the filling, in a large frying pan, heat a tablespoon of olive oil, add the onion and fry it until it becomes translucent.
Add the minced meat and cook until it turns brown.
Season with seven spices, cinnamon, salt and nutmeg.
Remove the filling from the heat.
In another frying pan, heat a tablespoon of oil and fry the pine nuts until they turn light brown, then place them on transparent paper.
To prepare the potatoes, using a thin vegetable peeler, dig the potatoes in, making sure not to puncture them.
Heat the vegetable oil in a large frying pan over medium to high heat.
Place the potatoes in the oil and fry them on all sides until they become light golden brown.
Place the potatoes on paper towels to absorb the extra oil.
Once the potatoes have cooled, stuff them with the minced meat mixture, leaving a space at the top.
Place the potatoes in the baking tray.
In a frying pan, put a tablespoon of olive oil with the garlic and fry it.
Add tomato sauce and water and stir.
Boil the mixture, add seven spices to it, then turn off the heat.
Pour the tomato sauce over the potatoes, cover the tray with aluminum foil and bake for 50 minutes.
Serve the stuffed potatoes hot with rice or a side salad.