Cook the potatoes with their skin on, drain and let cool down almost completely. For the filling, heat the oil in a pan and fry the minced meat in it until crumbly, stirring occasionally.

In the meantime, peel off the onion and clove of garlic. Peel and wash the carrot and celery. Finely dice everything. When the minced meat is lightly browned, add the vegetables to the pan and fry for 5 minutes. Salt and pepper lightly.

Stir in the tomato paste and roast. Deglaze the pan with the hot vegetable stock and bring to the boil. Add the red wine vinegar, the Italian spice mixture and sugar. Let everything boil down for about 10 minutes over medium heat until the liquid has almost evaporated. Preheat the oven to 200 degrees (top and bottom heat).

Wash the tomatoes on the vine, cut out the stalk, then cut the pulp into cubes. Season the minced meat mixture again with the spices, then stir in the diced tomatoes and Italian herbs. Take off the stove and let cool down a bit.

Halve the potatoes lengthways and place them side by side in a baking dish. Put the minced meat mixture in a bowl. Lightly scoop out the potatoes with a teaspoon. Add the potato mixture to the meat, mix everything with the Parmesan and sour cream.

Brush the potato halves generously with the mixture, pressing down a little. Sprinkle with the grated Gouda cheese. Bake in the oven for about 25-30 minutes on the middle rack, until the cheese is nicely browned. Take out of the oven and serve.

A salad and dip of your choice tastes good with it. We had a salad with green beans, red onions and orange-balsamic vinaigrette as well as a leftover paprika dip. Link to the dip in preparation step 8! Bon appetit and have fun trying them out.

Vegetables: Crispy fried cauliflower & a fruity-spicy paprika dip