8 medium potatoes 4 inch length
1 amount of stuffing (see below)
1 can tomato sauce 12 oz or 3 large tomatoes ripe and diced
1 tbl lemon juice
3 cups of corn oil
1/4 teaspoon cinnamon, allspice, nutmeg, black and white pepper
1 cup water
The Stuffing
1 big chopped onion
1 lb groud beef
1/2 teaspoon cinnamon, allspice, nutmeg, black and white pepper
4 tbl corn oil
2 tbl roasted pine nuts
2 tbl chopped walnuts
Heat the oil in a pan and sauté the chopped onion while stirring until it turns into a yellow color. Add pine nuts and the ground meet with the rest of the spices and stir till the meat it cooked. Add the walnuts and stir for 20 seconds longer.
Peel the potatoes, hollow a pocket leaving 1/2 inch walls and 1 inch opening, do not pierce opposite end. Fry the potato skins in corn oil until golden color and stuff them with the stuffing and arrange them upright in a baking dish. Pour tomato sauce with water, lemon juice and all the spice on the potatoes. Cover the dish with aluminum foil and bake in a preheated oven at 400 degrees for 30 minutes (or until done). Serve hot with rice.