How to make
Boil the potatoes, until they're semi-cooked in salted water without peeling them. It depends on their size, but 15 minutes should be enough for them, because then they have another heat treatment ahead of them.
When they are ready, leave them to cool down, cut them in half and with a sharp knife, carve out part of their inside, so that they can be filled with the stuffing afterwards.
Chop the onion and fry it in some olive oil with a little salt, until it softens. Add the minced meat and tomato puree, along with the spices. Stir, until it thickens and the liquid evaporates from the puree. You can taste it and add more of the spices and as much salt as you like.
Fill the potatoes with this stuffing, by first spreading them with olive oil and sprinkling a little salt. Sprinkle generously with grated Emmental and wrap each potato half in aluminum foil. This way they will stew nicely in the oven and all the flavors will be preserved and the potatoes and the stuffing will remain soft and juicy.
Arrange them in a tray and bake them in a preheated oven at 390°F (200°C) for about 20 minutes.
Check if the stuffed potatoes have completely softened, by sticking a fork in one of them. Bake for a few more minutes, if necessary.
Serve them warm with a favorite salad.
Enjoy your meal!
