Baked Potatoes with Minced Filling

Ingredients

• 1400 g large waxy potatoes (4 large waxy potatoes)
• 1 onion
• 2 carrots
• 1 Garlic clove
• 2 mild green chilies
• 1 tbsp Sunflower oil
• 200 g beef tartare
• 150 ml meat broth
• 2 Tomatoes
• 2 stalks coriander
• Salt
• Pepper

Instructions

1. 1.

   Wash the potatoes thoroughly, pat dry, wrap firmly in aluminum foil and pierce all around several times with a fork. Place on a baking tray and bake in a preheated oven at 200 °C (convection 180 °C; gas: level 3) for about 50 minutes.

2. 2.

   Meanwhile peel the onion, carrots, and garlic. Dice the onion and garlic finely, grate the carrots finely. Wash, halve, clean, and dice the chilies.

3. 3.

   Heat oil in a pan. Brown the tartare in it over medium heat until crumbly. Add chili, garlic, onion, and carrots and sauté for 2–3 minutes. Deglaze with broth.

4. 4.

   Meanwhile wash, clean, and dice the tomatoes, add to the mince mixture and simmer for 30 minutes.

5. 5.

   Wash coriander, shake dry, chop, and add to the pan. Season with salt and pepper.

6. 6.

   Remove potatoes from the oven, unwrap, cut crosswise, place on four plates and fill with the minced mixture.