Minced potatoes in the oven

2 servings
50 min

How do you make your potatoes stuffed with mince in the oven? Prepare the specified products. Peel the potatoes, rinse in water. Use minced meat, preferably fatty, so that the lard melts when baked and the potato wedges absorb it into themselves, otherwise the output will be dry potatoes.

Put the peeled and washed tubers in a cauldron or saucepan, cover with warm water, pour in the salt, add the laurel leaves and place the container on the stove. Boil for 15-20 minutes almost until cooked. Watch for vegetables so that they do not digest, otherwise they cannot be stuffed. Many culinary experts recommend stuffing raw potatoes, but this does not need to be done - it will not be baked in the oven!

When the vegetables are cooked, let them cool slightly by taking them out of the water. Cut each one horizontally in half, with a teaspoon or knife, remove the middle. Grease the roasting tin and put half the boiled potatoes in it.

Cut the onion into a small cube, combine with the mince, salt and pepper to taste. Stir and stuff the minced potato halves. Do not grease sour cream and do not sprinkle cheese! Minced meat and sour cream or cheese have different temporary cooking segments: cheese or sour cream will be burned, and the minced meat will still remain raw under them. The same goes for potatoes, which is why potatoes must first be boiled so as not to get roasted mince and half-baked potatoes on the way out!

Bake the dish for about 25 minutes at 180-200 C in the oven. 3-5 minutes before cooking, you can brush with sour cream or sprinkle with finely grated hard cheese, but this is purely optional, since stuffed potatoes are served on a platter with sour cream or another sauce based on it.