Stuffed Potatoes from Nonna Franca
Category: Main Courses
Servings: 12
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 12 |
| Beef | 200g |
| Sausage | 100g |
| Garlic | 1 clove |
| Smoked Bacon | 50g |
| Cherry Tomatoes | 8 |
| Carrot | 1 |
| Fresh Spring Onion | ½ |
| Lemon Zest | ½ |
| Vegetable Broth | 500ml |
| Dry White Wine | 50ml |
| Tomato Paste | 1 tbsp |
| Green Chili | 1 |
| Parsley | 1 bunch |
| Rosemary | 1 sprig |
| Thyme | 1 sprig |
| Marjoram | 1 sprig |
| Extra Virgin Olive Oil | As needed |
| Fine Salt | As needed |
| Black Pepper | As needed |
Instructions
To begin, peel the potatoes carefully. Trim both ends to allow them to stand upright without toppling over. Using a small knife, make an incision around the inner perimeter of the potato, leaving a 3-4 mm border to make extraction easier. Then, with the same knife or a melon baller, scoop out the insides of each potato, being careful not to break the outer shell. Once all potatoes are hollowed out, place them in a bowl of water to prevent browning.
Now, let’s focus on preparing the filling for the stuffed potatoes. First, cut the sausage and crumble it into small pieces in a bowl. Next, chop the smoked bacon into thin strips, then cube it. Peel and finely chop the garlic clove. In a large skillet, heat some extra virgin olive oil over medium heat and sauté the chopped garlic for a few minutes, until fragrant. Once the garlic is golden, deglaze the pan with either some water or vegetable broth.
Once the liquid has evaporated, add the crumbled sausage and continue to cook until it starts to brown. Next, toss in the smoked bacon cubes, stirring frequently to separate the meat, and let them cook together. When the meat is well browned, pour in the dry white wine and allow it to simmer until reduced.
In a small bowl, dissolve one tablespoon of tomato paste with a little broth and stir it into the meat mixture. Meanwhile, cut the cherry tomatoes into quarters and chop the parsley, rosemary, thyme, marjoram, and spring onions finely. Add the tomatoes and chopped herbs to the meat mixture, followed by the zest of half a lemon. Stir well to combine all the flavors. Season with salt and black pepper to taste, then let the ragù simmer on low heat for another 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
While the ragù cooks, drain the potatoes and pat them dry with paper towels. Arrange them carefully in a wide, ovenproof pan. Season the inside of each potato with 2-3 tablespoons of the ragù mixture, ensuring they are evenly filled. Cover the potatoes with a lid or foil, and pour some vegetable broth around them, up to about a third of their height. Drizzle the potatoes with a bit of olive oil for extra flavor and richness.
Cover the pan with a lid and let the stuffed potatoes cook for 40-50 minutes, or until tender. If you prefer a golden top, uncover the pan during the last 10-15 minutes of cooking to allow the potatoes to roast slightly.
Serve the Stuffed Potatoes from Nonna Franca warm, garnished with a little extra parsley or lemon zest, and enjoy the comforting flavors of this traditional Italian dish!
Tip: If you have any leftover ragù, it can be used to complement pasta or as a topping for other roasted vegetables. The stuffing itself is wonderfully versatile and can also be adapted with different meats, such as pork or chicken, depending on your preference.
