Stuffed Potatoes

This beautiful savory stuffed potatoes will surely impress your guests this Passover holiday.

📝 Ingredients

• 15 medium size organic Yukon gold potatoes thoroughly washed (preferably of similar shape and size)
• 8 garlic cloves, minced, divided
• 2-8oz packs baby bella mushrooms, chopped
• 2 tbsp extra virgin olive oil
• 1/2 tsp salt, divided
• 1/8 tsp black pepper
• 1/2 cup fresh chopped parsley (plus 1/4 cup for garnish)
• 3 shallots, chopped
• 2 tbsp tomato paste
• 1 large carrot, finely grated
• 1-28oz can crushed tomatoes
• 6 saffron threads or 1/2 tsp paprika
• 1/4 tsp cinnamon
• 1/2 tsp cumin

👨‍🍳 Instructions

1. 1Cut potatoes in half. Using a metal melon baller (or a spoon if you don't have one), scoop out the center of the potatoes (keep both in 2 separate bowls of cold water and reserve the centers for future use. See Note)
2. 2In a 4-6 quart deep saute pan with a lid, saute chopped baby bella mushrooms in 1 tablespoon of olive oil. Add 4 cloves of garlic, 1/4 teaspoon salt and pepper. Cook on high for 7 minutes or until the mushroom are dry, stirring often
3. 3Reduce heat to medium, add parsley and cook for another 2 minutes. Set aside
4. 4In the same pan, saute shallots and remaining minced garlic in 1 tablespoon of olive oil. Cook at medium-high heat for about 7 minutes or until shallots are translucent.
5. 5Add tomato paste and grated carrot. Cook at medium heat for 6-7 minutes, stirring frequently. Add crushed tomatoes and continue cooking for about 3 minutes.
6. 6Add 1/4 teaspoon of salt, saffron, cinnamon and cumin. Cook at medium-high for 5-7 minutes.
7. 7In the meantime, fill each potato half with cooked mushrooms. Arrange them on the saute pan,mushroom side up, over the tomato sauce.
8. 8Bring to a boil, cover and simmer for 1 hour, or until potatoes are tender.
9. 9Garnish with fresh chopped parsley. Serve warm