Vegetable and Meat Stuffed Potatoes

This recipe is a complete, comforting dish that combines the energy of complex carbohydrates with quality protein and the vitamin boost of fresh vegetables. By roasting the potatoes in their skins, we not only achieve a rustic, appealing presentation, but also preserve essential nutrients. The filling, seasoned with our special blend of spices and sodium-free salt, delivers a bold, balanced flavor that the whole family will love.

Estimated time: 55 minutes

Difficulty: ⭐⭐

Servings: 4 people

Ingredients

• 4 large potatoes (suitable for roasting)

• 300g ground beef or turkey (freshly minced)

• 1 large onion

• 1 Italian green pepper

• 2 small carrots

• 1 clove of garlic

• 100g natural crushed tomato

• 4 tablespoons extra virgin olive oil

• 1 teaspoon of Bonsalt

• ½ teaspoon dried oregano

• Low-fat grated cheese for gratinating (optional)

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the contribution of our specialized products.

Step-by-Step Professional Preparation

1. Preparing the potatoes: Wash the potatoes very well, since they will be eaten with the skin on. Prick the surface with a fork and roast them in the oven at 200°C for about 40-45 minutes or in the microwave (about 10-12 minutes) until tender.

2. The meat and vegetable sauté: While the potatoes are roasting, heat the olive oil in a pan. Sauté the garlic, onion, pepper, and carrot (all very finely chopped) until the vegetables are soft.

3. Cooking the filling: Add the ground meat to the pan and cook until it changes color. Stir in the crushed tomato, oregano, and the teaspoon of Bonsalt . Let it reduce over low heat for 10 minutes.

4. Scooping out the potatoes: Once the potatoes are ready and have cooled slightly, cut them in half lengthwise. Using a spoon, remove some of the flesh, leaving a "boat" with a 1 cm thickness.

5. Final mix: Mash the removed flesh and add it to the meat and vegetable sauté. Mix well so the flavors combine.

6. Assembling and gratinating: Fill the potato shells generously with the mixture. Sprinkle with a little cheese if desired and gratinate in the oven at 220°C for 5 minutes or until the top is golden.

Nutritionist's Tips

This dish stands out for its high nutritional density and low sodium content thanks to the use of Bonsalt , making it suitable for people with hypertension or a tendency to retain fluid. The potassium from the potato and the fiber from the vegetables make it a filling and balanced meal.

For a lighter version, you can replace the beef with minced chicken or even textured soy if you prefer a vegetarian option. Enjoy this nutritious recipe with your guests or friends!