How to make
1. Cook the potatoes until they're semi-cooked - for about 18-20 minutes or until you can pierce the potato with a fork and it enters, but has a slight resistance.
2. For the stuffing, chop the onion and fry it in 3-4 tbsp. olive oil. Add diced tomatoes and after a minute add the minced meat, salt, black pepper and basil. Stir so that it does not remain in large lumps and when it crumbles, remove it from the heat.
3. Cut the potatoes in half without peeling them. Carefully carve out the inside so that it leave about 1/2 cm at the edges (with the separated inside part you can prepare a cream soup in combination with other vegetables or boil a little longer for a mash).
4. Sprinkle a little salt on each potato and fill it with the filling. You can sprinkle olive oil on the edges.
5. Place them in a greased baking pan and bake in a preheated 190 degree oven on low heat for 15-18 minutes.
6. Remove the baking pan and spread pieces of mozzarella on each stuffed potato. Bake again until the cheese has melted and it crisps up a little.
7. For the quick tasty sauce, which you will serve your minced meat stuffed potatoes with, fry shallots in a little oil over low to moderate heat. Once soft, add the heavy cream and when it starts to bubble, grate the cheeses.
Stir, so that they can melt. Season with salt and black pepper and pour each portion of stuffed potatoes with a tasty sauce.
Enjoy!
