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Ingredientes
- 3 x russet (baking) potatoes (about 1/2 lb. each), scrubbed, patted dry, and rubbed with vegetable oil
- 2 tsp cornstarch
- 2 1/4 c. plain yogurt
- 1 lrg garlic clove chopped and mashed to a paste with 1 1/2 tsp. salt
- 1/3 c. coarsely minced walnuts
- 3 Tbsp. vegetable oil
- 1 x onion halved lengthwise and sliced thin crosswise
- 3/4 lb grnd chuck
- 3/4 tsp cinnamon
- 1/2 c. chopped fresh parsley leaves
Direcciones
- Prick the potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450°F. oven for 1 1/2 hrs.
- While the potatoes are baking, in a small bowl dissolve the cornstarch in 2 Tbsp. of the yogurt and in a saucepan simmer the cornstarch mix and the remaining yogurt, whisking, for 5 min. Stir in the garlic paste, simmer the sauce, whisking, for 2 min, and keep it hot,
- covered. In a skillet cook the walnuts in the oil over moderate heat, stirring, for 1 to 2 min, or possibly till they are golden brown, and transfer them with a slotted spoon to a large bowl. In the oil remaining in the skillet
- cook the onion, stirring occasionally, till it is golden brown, add in the chuck, and brown the meat, breaking up the lumps.
- While the baked potatoes are still hot, halve them lengthwise, scoop out the flesh, leaving crisp shells, and chop coarse the flesh. In the large bowl combine well the walnuts, the chuck mix, the minced potato, the cinnamon, the parsley, and salt and pepper to taste, divide the mix among the potato shells, and top it with some of the sauce. Bake the potatoes on a baking sheet in the 450°F. oven for 10 to 15 min, or possibly till the filling is warm, and serve them with the remaining sauce.
- Serves 6 as an entree.
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