How to make
The potatoes are washed and cut in half. Spread them with plenty of olive oil and salt and place them in a preheated oven at 390°F (200 degrees) to bake for about 15 minutes. The baking pan should be wrapped in aluminum foil, so that they don't dry out.
The potatoes, when taken out of the oven, are carved out, by removing part of the inside and leaving a thickness of about 5-7 mm. If they are still hard and the spoon does not go through them easily, they are baked for a short time, so that they can be carved out easy, but they should not be fully cooked at this stage.
The beef is minced or chopped. Add the bread soaked in water or milk (and then squeezed) to it, chopped onions, salt and spices. Grind everything together. If the resulting minced paste looks thick, add a small egg. Due to the lack of fat in the meat, the mixture is thicker.
Fill the potatoes with the meat, sprinkle them with olive oil, wrap them again with foil and bake them for another 25-30 minutes or until you think they are ready. This can be checked with a wooden stick, by sticking it in the meat - it should come out clean (as for pastries).
Prepare the béchamel by heating the butter over a moderate to low heat, so that it does not burn. Add the flour and stir for 3 minutes if the heat is low and less if it is moderate.
Pour the milk (slightly warmed) and stir or beat constantly until the sauce is thick and smooth enough. Season with white pepper, nutmeg and salt and pour it over the prepared stuffed potatoes.
Sprinkle the dish with grated yellow cheese and bake until they aquire a golden brown color.
Serve them warm with a fresh salad.
Enjoy your meal!
