Monday,18 February, 2019
Current issue | Issue 1396, (31 May - 6 June 2018)
Monday,18 February, 2019
Issue 1396, (31 May - 6 June 2018)

Ahram Weekly

Cheesy creamy beef mince potato boats

 Cheesy creamy beef mince potato boats
Cheesy creamy beef mince potato boats

Serves 6-8


8 large potatoes

1 cup cooked minced beef

1/4 cup grated Gouda cheese (divided)

1/4 cup grated Parmesan (divided) 

2 tbsp chives or spring onions (finely chopped; divided)

1/2 cup milk

1/2 cup sour cream

A small amount of vegetable oil (for rubbing)

30 gm butter

Salt  + pepper + grated nutmeg


Heat oven to 200 degrees Celsius.  Scrub potatoes.  Pat dry.  Smear each potato all over skin; brushing lightly with a small amount of oil, to prevent them from drying out in the oven.  Slightly make a cross slit on top of each potato.  Bake, uncovered, for 45 to 60 minutes.  Remove from the oven.  Allow to cool off for a few minutes; or until you can handle them easily, yet still hot.  Cut each potato; lengthways, into equal halves.  Scoop insides gently into a glass bowl.  Mash finely with a masher or a hand rotating mill.  Transfer to a medium-sized pot; over medium low heat; with the lump of butter.  Add milk, sour cream and seasoning.  Beat gently with a hand whisker until all ingredients integrate.  Stir in minced beef, half quantity of cheese and half of chives. Taste for salt.  Spoon into potato jackets.  Top with remaining cheese and chives.  Arrange on a baking tray; in one layer and bake at same temperature; only until cheese melts.  Remove and serve. 

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