Mediterranean Stuffed Potatoes

Ingredients

• 12 small mostly waxy potatoes
• 2 cloves garlic
• 2 Spring Onions
• 1 Zucchini
• 100 g mushrooms
• 400 g pork mince
• 2 tbsp plant oil
• 400 g diced canned tomatoes
• 150 ml meat broth
• Salt
• Pepper
• Sweet Paprika Powder
• ground cumin
• 1 tbsp freshly chopped dill

Instructions

1. 1.

   Preheat the oven to 200°C fan. Wash and brush the potatoes thoroughly. Wrap them in foil, place on a tray, and bake for 50–60 minutes.

2. 2.

   While the potatoes bake, peel and slice the garlic. Clean and cut the spring onions into rings. Wash, clean, and dice the zucchini. Clean and slice the mushrooms. In a pan, brown the pork mince in oil until crumbly. Add all the vegetables, sauté briefly, then pour in the tomatoes with broth. Let simmer gently for about 30 minutes until slightly thickened. Season with salt, pepper, paprika, and cumin.

3. 3.

   Remove the potatoes from the oven, unwrap them, and cut each one lengthwise. Gently open (use a kitchen glove) and place on preheated plates. Fill with the meat sauce and garnish with dill before serving.

4. 4.

   Serve with a yogurt dip if desired.