Less is more with this recipe for stuffed potatoes! Shared with us by the South African Mushroom Farmers’ Association, this dish is lightly stuffed with mince and mushrooms, making it a dish worth ogling.
Preparation time: 40 minutes
4 large potatoes, steamed until tender
50ml olive oil
1 onion, finely chopped
250g lean lamb mince
250g button mushrooms, chopped and pan fried
2 carrots, peeled and grated
1 tomato, cubed
10ml tomato paste
- Hollow out the potatoes and set the filling aside.
- Heat the oil in a sauce pan and add the onion and fry until glossy. Add the mince and allow to brown.
- Add the mushrooms, carrots, tomato and tomato paste. Season to taste with salt and black pepper
- Fill the potatoes with the filling and place onto a baking sheet and place into a preheated oven for 10 minutes at 180 degrees
- Serve while still hot.
Cooks tip: Use the filling to make croquets, Mush the potato, add 100ml grated cheese, 20ml grated parmesan cheese, 1 egg yolk and season with salt and black pepper. Form into small cylinders. Dip in egg them bread crumbs then shallow fry.