Recipe courtesy of Molly Yeh
Meaty Twice-Baked Potatoes
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- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 40 mg
- Sodium
- 668 mg
This is inspired by mafroum, a Libyan dish made of meat-stuffed potatoes that you fry and then braise. In an old-school Midwest move, Molly makes them in the style of twice-baked potatoes. With a drizzle of sweet, spicy, and tangy harissa ketchup for dunking, these are “dream boats.”
- Level: Easy
- Total: 1 hr 45 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 410
- Total Fat
- 22 g
- Saturated Fat
- 6 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 14 g
- Cholesterol
- 40 mg
- Sodium
- 668 mg
Ingredients
Potatoes:
Beef Filling:
Harissa Ketchup:
To Serve:
Directions
- Preheat the oven to 425 degrees F.
- To roast the potatoes: Using a fork or the tip of a paring knife, poke shallow holes all over each potato. Place directly on the oven rack and bake for 50 minutes to 1 hour until fully cooked and tender. Remove from the oven and allow to cool just enough to handle.
- Cut the potatoes in half lengthwise. Use a spoon to remove the flesh of the potatoes, leaving a thin layer of potato behind to protect the skins. Add the potato flesh to a large mixing bowl. Drizzle the olive oil onto a baking sheet and coat the potato skins all over with olive oil. Season with salt and pepper and set aside.
- For the beef filling: Heat a drizzle of olive oil over medium heat. Add the onion, season with a pinch of salt and cook for 4 to 6 minutes until softened and just starting to brown. Add the garlic and cook for 1 minute until fragrant. Remove from the heat and add to the bowl with the potato innards. Allow to cool to room temperature.
- Add the beef, coriander, cumin, paprika, cinnamon, red pepper flakes, parsley, cilantro, mint, and 1 1/2 teaspoons of salt to the bowl with the potato innards. Using clean hands, mix to thoroughly combine. (To taste the beef mixture for seasoning, heat up a small skillet and cook a little patty of meat. Adjust seasoning as needed before proceeding to the next step.)
- Divide the meat mixture equally into 8 portions, stuffing one portion into the cavity of each potato skin and molding into a smooth mound. Bake for 25 to 30 minutes until fully cooked and the tops are browned (a meat thermometer inserted into the middle should read 140 to 145 degrees F for medium doneness and up to 160 degrees F for well done). Set aside to cool slightly.
- To make the harissa ketchup, combine the ketchup and harissa in a small bowl.
- To serve, place the potatoes on a serving platter. Sprinkle the tops with chopped parsley. Serve with the harissa ketchup and lemon wedges.
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