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Alejandra

Alejandra Cota

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Baked Potato Stuffed with Meat and Puree

15 min
40 min
Easy
138
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Prepare this delicious baked potato in the oven stuffed with meat and puree. Potatoes are a very easy-to-cook ingredient that you can make in many different ways. This rich recipe for stuffed potato is a good idea to serve as a side dish or main course. For this baked potato and stuffed with meat with puree you do not need a gas oven, you can use an electric oven and it will do very well for this recipe.
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Ingredients

6 servings
  • enough of Water
  • enough of Salt
  • 6 potatoes whole with the skin
  • 1/4 of Cup of Butter for the mashed potatoes
  • 1/2 Cup of milk for the mashed potatoes
  • 1 pinch of Salt for the mashed potatoes
  • 1 pinch of black pepper for the mashed potatoes
  • 1 pinch of nutmeg for the mashed potatoes
  • 2 spoonfuls of olive oil for the meat
  • 1/4 of Cup of onion finely chopped for the meat
  • 1 teaspoonful of garlic finely chopped for the meat
  • 1/2 kilo of ground beef of beef, for the meat
  • 1 Cup of tomato puree for the meat
  • 1/4 of Cup of Red wine for the meat
  • 1/4 of Cup of beef broth for the meat
  • 2 spoonfuls of thyme for the meat
  • 2 laurels for the meat
  • 1 pinch of Salt for the meat
  • 1 pinch of black pepper for the meat
  • 2 carrots cut into small cubes, for the meat
  • 1 Cup of pea pre-cooked, for the meat
  • 1/2 Cup of Parmesan cheese finely grated
  • enough of parsley finely chopped

Preparation

Preheat the oven to 180 ° C (356F)
In a pot, place the potatoes with water and salt, cook until they are soft, remove and cool. Spoon the center of the potato with a spoon and reserve the two parts.
For the mashed potatoes, in a saucepan over medium heat heat the butter, with the milk, the filling of the potatoes that you previously reserved, with a potato masher, mash the potato until it forms a puree, season to your liking with salt, pepper and walnut moscada Cook until you get a consistent puree. Reserve.
For the meat, heat a pot over medium heat with the olive oil, cook the onion with the garlic, add the meat and cook until it browns, add the tomato puree, the red wine, the beef broth, season with the Thyme, the bay leaves, season with salt and pepper, cook until reduced. Finally, add the carrots and peas, remove from cooking and reserve.
Fill the potatoes with the previous preparation with the help of a starry sleeve, cover with the mashed potatoes and sprinkle with Parmesan cheese, bake 5 to 7 minutes to gratinate and serve with fresh parsley.

PRESENTATION

Serve the potato and sprinkle with fresh parsley.

TIPS

Sauté the meat with the tomato puree so that no acid remains. When cooking whole potatoes, put them from cold water to cook, if you have cut them, let the water boil to start cooking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Calories
312
kcal
16%
Carbohydrates
13.0
g
4.3%
Proteins
26.4
g
53%
Lipids
17.2
g
27%
Fiber
3.8
g
7.6%
Sugar
5.6
g
6.2%
Cholesterol
81.2
mg
27%
Esha
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Ratings (1)
Sylvia Eckes
02/11/2018 09:42:17
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