Stuffed Potatoes

Ingredients

• 1 lb (454 g)minced meat
• 1 largeonion, minced
• 1 bagfrozen artichoke hearts
• to tastesalt, pepper, allspice and cinnamon
• 4 mediumpotatoes
• 2 cups (about 475 ml)chicken broth
• juice of ½lemon
• 1 tbsp (15 ml)mild pepper paste

Instructions

1. 1

   Core the potatoes

   Use a spoon to hollow out each potato, making a boat shape similar to the artichoke hearts.

2. 2

   Air-fry the vegetables

   Air-fry the potatoes and artichoke hearts until tender.

3. 3

   Arrange the vegetables

   Place the vegetables in the casserole dish you plan to use and set it aside.

4. 4

   Sauté the onion

   Heat a pan and sauté the minced onion.

5. 5

   Cook the meat

   Add the minced meat and spices, then cook until the meat is no longer pink.

6. 6

   Fill the vegetables

   Spoon the meat mixture into the hollowed potatoes and artichoke hearts.

7. 7

   Mix the broth

   Combine the chicken broth with the lemon juice, pepper paste and spices.

8. 8

   Add the liquid

   Pour the broth mixture into the casserole, keeping it to a shallow layer that covers only the bottom.

9. 9

   Bake covered

   Cover the casserole with foil and bake in a preheated oven for 30 minutes.

10. 10

    Serve with pilaf

    Serve the stuffed vegetables with rice pilaf.

What are stuffed potatoes?

Stuffed potatoes are hollowed potatoes filled with a savoury mixture and cooked until tender. Versions of stuffed vegetables appear in many home-cooking traditions, so this recipe is best understood as a particular combination rather than a dish tied to one stated origin.

Here, minced meat seasoned with warm spices fills potatoes and artichoke hearts. A shallow broth with lemon and mild pepper paste brings the vegetables together as they bake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 520 calories, 26g protein, 49g carbs, 23g fat.

The potatoes and artichoke hearts provide most of the carbohydrates, while the minced meat supplies much of the protein and fat. Serve with a generous salad or other non-starchy vegetables, and keep the rice pilaf portion modest if you want the plate to feel less heavy.

Choosing the vegetables

Potatoes: Medium potatoes are easier to hollow and fill than very small ones. Choose pieces that can sit steadily in the casserole once cored.

Artichokes: Frozen artichoke hearts make a convenient partner for the potatoes. Air-fry them until tender before assembling, as directed.

Getting the filling right

Onion first: Sauté the minced onion before adding the meat so it softens and can flavour the filling.

Spices: Salt, pepper, allspice and cinnamon season the meat and broth. Add them to taste, keeping in mind that the broth and pepper paste may also contribute saltiness.

Hollowing and filling

Make a boat: Use a spoon to remove enough potato flesh to create a hollow, while leaving the potato sturdy enough to hold its shape.

Fill gently: Pack the cooked meat mixture into the vegetables without pressing so firmly that the potato edges split.

The shallow broth

Liquid level: The broth mixture should cover only the bottom of the casserole, not submerge the stuffed vegetables. This keeps the filling in place while the vegetables cook in the covered dish.

Flavour: Lemon juice gives the broth a bright note, while mild pepper paste adds savoury pepper flavour. Stir the paste into the broth so it distributes evenly.

Timing and doneness

The recipe gives 30 minutes of covered oven cooking but does not specify an oven temperature. It also gives no air-fryer time, so use tenderness as the cue for that stage rather than relying on an invented timing.

Check that the potatoes are tender and the filling is thoroughly cooked before serving. If the potatoes are still firm after baking, continue cooking until they soften.

What to serve alongside

Rice pilaf is the suggested accompaniment and makes a useful base for the broth in the casserole. Spoon a little of the cooking liquid over the rice when serving.

For a fresher contrast, serve with a simple salad or another crisp vegetable side.

Recipe notes & tips

• Core the potatoes carefully so their sides remain strong enough to hold the filling.
• Arrange the vegetables so they sit securely in the casserole before adding the stuffing.
• Taste the meat mixture before filling, if convenient, and adjust the seasoning to your preference.
• Stir the pepper paste thoroughly into the broth to avoid concentrated pockets of paste.
• Keep the broth shallow so the stuffed vegetables are not submerged.
• Serve soon after baking so the potatoes and filling stay warm.

Variations

• Use lamb: Choose minced lamb for a fuller-flavoured filling.
• Add herbs: Stir chopped parsley into the cooked meat mixture for a fresh note.
• Make it hotter: Use a spicier pepper paste in place of the mild one.
• Add garlic: Sauté minced garlic with the onion for extra savoury depth.
• Change the side: Serve with plain rice or flatbread instead of rice pilaf.

Common mistakes to avoid

• Coring too deeply: Leave enough potato around the edges to keep each piece intact.
• Overcooking in the air fryer: Check for tenderness so the vegetables still hold their shape when filled.
• Filling before cooking the meat: Cook the minced meat until it is no longer pink before stuffing the vegetables.
• Adding too much broth: Keep the liquid to the bottom of the casserole rather than covering the vegetables.
• Skipping the foil: Cover the dish for the stated 30-minute bake so the vegetables cook in the broth.
• Serving potatoes that are still firm: Check tenderness and continue baking if needed.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until hot throughout, in a covered oven-safe dish or in the microwave; add a small splash of water or broth if the casserole has become dry.

Frequently asked questions