Master chef
Utensils
Apron
Brush
Frying pan
Garlic press
Measuring cup
Oven mitts
Pan
Paring knife
Spatula
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ovenproof dish
One ovenproof dish (holding approx. 2 ½ l)
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Potatoes
Grease the tin with butter. Halve the potatoes lengthwise, scoop out the insides with a tablespoon leaving approx. 1 cm on all sides, set the scooped-out potato aside. Place the potato halves in the dish, brush the inner surfaces with oil, season with salt.
To bake
Approx. 20 mins. in the upper half of an oven preheated to 220 °C.
Filling
Halve the tomatoes, break the nuts into pieces. Peel the onions, slice thinly. Heat the oil in a frying pan. Add the mince and onions, fry for approx. 5 mins. Mince in the garlic, add the tomato puree, tomatoes, nuts and the reserved potato, combine. Pour in the stock, bring to the boil, reduce slightly for approx. 5 mins., season to taste. Remove the pan from the heat, let the filling cool a little.
To serve
Remove the potatoes from the oven, place them on plates.Divide the filling between the potatoes, stir the quark until smooth and spread it on top.
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