Stuffed Potatoes with Bolognese Sauce – Recipe and Preparation Method

Stuffed Potatoes with Bolognese Sauce – Recipe and Preparation Method

Stuffed potatoes with Bolognese sauce are a delicious appetizer that can be served alongside main dishes at lunch or as a main course at dinner. This dish is packed with nutrients that benefit the body and is a favorite for many.

Main Ingredients for Stuffed Potatoes with Bolognese Sauce:

Bechamel Sauce Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1.5 cups chicken broth (dissolve 1.5 chicken bouillon cubes in 1.5 cups warm water)
• 2 cups milk
• ½ teaspoon white pepper

Bolognese Sauce Ingredients:

• 250 grams ground beef
• 4 large tomatoes, peeled and finely chopped
• 2 tablespoons butter
• ½ green bell pepper, finely chopped
• 1 large carrot, finely grated
• 2 tablespoons canned corn
• 1 large onion, finely chopped
• 2 tablespoons sunflower oil
• 1 clove garlic, minced
• 1 teaspoon dried thyme
• ½ teaspoon white pepper
• 1 tablespoon salt
• 1.5 cups chicken broth (dissolve 1.5 chicken bouillon cubes in 1.5 cups warm water)
• 2 cups milk
• 2 tablespoons tomato paste
• 1.5 cups shredded mozzarella cheese

Potato Ingredients:

• 2 large potatoes, peeled
• 1 liter sunflower oil

Preparation Method for Stuffed Potatoes with Bolognese Sauce:

1. Prepare the Bechamel Sauce:

   • In a large pot, melt the butter over medium heat. Add the flour, stirring constantly until it turns light golden.
   • Gradually add the chicken broth and milk, whisking continuously with a hand whisk to prevent lumps. Continue stirring until the mixture thickens, then add the white pepper and stir until the sauce begins to boil. Set aside.

2. Prepare the Bolognese Sauce:

   • In a large pot, heat the butter and oil over medium heat. Add the onion and garlic, stirring until they turn light golden.
   • Add the ground beef and cook, stirring continuously for about 10 minutes.
   • Season with salt, white pepper, and dried thyme, mixing well to combine all the ingredients.
   • Add the grated carrot, chopped green bell pepper, and tomatoes. Once the mixture begins to boil, add the tomato paste and mix well.
   • Stir in the canned corn and cook for an additional 2 minutes before removing from heat.

3. Prepare the Potatoes:

   • Cut each potato into three sections horizontally and hollow out each section using a small spoon or a corer.
   • Heat the sunflower oil in a large skillet over high heat. Once hot, fry the hollowed-out potato sections until golden. Drain and set aside.

4. Assemble the Dish:

   • Preheat the oven to 200°C (392°F).
   • Arrange the fried potato sections in a baking dish. Fill each section with a generous amount of Bolognese sauce and top with a tablespoon of shredded mozzarella cheese.
   • Pour the Bechamel sauce over the stuffed potatoes and place the baking dish on the middle rack of the oven. Bake for 30 minutes or until the top is light golden.

5. Serve:

   • Remove from the oven and serve hot.

Enjoy this flavorful dish, hoping it becomes a favorite on your table!