Spicy stuffed potatoes à la Didi

Ingredients for 4 servings:

• 4 large potatoes
• 400 g minced meat, mixed
• 1 m.-sized eggs
• 1 m.-sized onion(s)
• ½ bunch of spring onions
• 1 tbsp mustard, hot
• salt and pepper
• 1 red chili pepper(s)
• 8 slices of cheese (Fol Epi)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Boil the potatoes with their skins on, then drain and let cool. Halve the potatoes and scoop out some of the insides using a potato melon baller or a spoon. Finely mash the scooped-out insides. Peel the onions and cut into small cubes. Sauté the diced onions in a little sunflower oil. Wash the spring onions and slice them into rings. Wash the chili pepper, halve it lengthwise, remove the seeds and skin, and cut the flesh into small cubes. Mix the minced meat with the egg, mashed potatoes, sautéed onions, spring onions, and chili. Season the mixture with salt, pepper, and mustard. Divide into 8 dumplings and fill the potatoes with them. Top each half potato with a slice of Fol Epi and bake in a preheated oven at 180°C for 20-25 minutes. Serve with tomato sauce.