10 ml cornstarch 2 tsp
550 ml plain yogurt 2 1/4 cup
1 large garlic clove, minced & mashed
7 ml salt 1 1/2 tsp
75 ml walnuts, coarsely chopped 1/3 cup
45 ml vegetable oil 3 tbsp
1 onion, halved & sliced thin crosswise
375 g ground beef 3/4 lb
3 ml cinnamon 3/4 tsp
125 ml parsley leaves, minced 1/2 cup
Poke potatoes a few times with a fork and bake them on a rack in the middle of a preheated 450 F (230 C) oven for 1 1/2 hours.
Meanwhile, in a small bowl; dissolve cornstarch in 2 tablespoons (30 ml) yogurt. In a saucepan; simmer the cornstarch mixture and remaining yogurt, whisking, for 5 minutes. Stir in the garlic paste and simmer the sauce, whisking, for 2 minutes. Keep it warm, covered. In a skillet; cook the walnuts in oil over moderate heat, stirring, for 1 to 2 minutes, or until they are golden and transfer with a slotted spoon to a large bowl. In the oil remaining in the skillet; cook onion, stirring occasionally, until it is golden. Add beef and brown, breaking up the lumps.
While the baked potatoes are still warm, halve them lengthwise, scoop out the flesh, leaving crisp shells and chop flesh. In large bowl; combine walnuts, beef mixture, potato, cinnamon, parsley, salt and pepper to taste. Divide mixture among the potato shells and top them with some of the sauce. Bake potatoes on a baking sheet in 450 F (230 C) oven for 10 to 15 minutes or until the filling is hot. Serve with remaining sauce.
Serves 4