Stuffed potatoes with minced meat

Ingredients for 3 servings:

• 300 g minced meat, half and half
• 1 part salt, level
• 1 tsp, heaped mustard
• ½ tsp paprika powder, sweet or hot, to taste
• 1 pinch of cayenne pepper
• 1 pinch of ground cumin
• 2 tbsp parsley
• 1 egg(s)
• 2 tbsp breadcrumbs
• 12 potatoes, fairly equal size
• oil

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 30 minutes

as we know it on the Moselle

Mix the minced meat with the other ingredients and season to taste. Using a melon baller, hollow out the potatoes and fill them with the minced meat, pressing the filling firmly into the potatoes; the filling should be flush with the potatoes. Now brown the potatoes all over in seasoned or neutral oil. Reduce the heat to low, cover the casserole dish or frying pan, and simmer the potatoes for 45 minutes until tender. Serve with a mixed or green salad. Tip: I first soak the scooped-out potato scraps in water and then fry them later in seasoned oil until crispy, seasoning with salt and pepper. I then reheat fried potatoes in the microwave.