750 gr. potatoes
1 glass of vegetable oil
1 tablespoon of margarine
1 finely chopped onion
200 gr. ground beef
1 teaspoon tomato paste
salt
black pepper
1 egg
1 bunch of parsley
1.5 glasses of water or broth
Cut the potatoes in half, cut off the bottom a little to allow them to sit, and peel off the skin. Take care not to scatter them a little, then fry them in hot vegetable oil. Die on a tray. Heat the margarine in another saucepan. Add the onion and fry for 2 minutes, then add the meat and fry for another 4 minutes, then add the tomato paste and remove from the fire after 2 minutes. Add the other ingredients into this mortar and fill the potatoes you have carved, after adding the broth, cover it with an oiled paper and also a lid and cook for half an hour.
Click for ML® Potato Snap
