ReceptnaptárStuffed potatoes
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Ingredients
Method
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- Wash and peel the potatoes, then carefully hollow them out with a small spoon, taking care to leave an even wall about 1 cm thick.
- Cook the scooped-out potato flesh in milk, drain, and mash while still warm through a sieve or ricer.
- Mix the roast veal with the butter, salt, egg yolks, parsley, and paprika.
- Add the mashed potato and the sour cream, and work together thoroughly into a smooth filling.
- Stuff the hollowed potatoes with the mixture, sprinkle the tops with breadcrumbs, and top each with a small knob of butter.
- Arrange the stuffed potatoes in a greased baking dish, then pour the 200 ml sour cream around them.
- Bake uncovered in a preheated oven at 180°C for about 40-45 minutes, until the potatoes are tender and the tops golden brown.
- Serve hot, spooned over with the sour cream sauce from the dish.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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