I am very proud to announce that this is NOT my recipe. It is my 12-year-old daughter’s. She was watching a documentary on a Chinese (Hong Kong, most probably) channel in a language she did not understand. But she understood what was being cooked. According to her, this stuffed potato dish is a street food. Where exactly, we don’t know. In the original recipe, the stuffed potatoes were simmered in water. We decided to bake them instead. See, I had grilled chicken planned for dinner tonight and when she volunteered to make the stuffed potatoes, I figured it would be wonderful if I placed them on the tray under the rack in which the chicken was cooking. That way, they they would catch all the drippings from the chicken. Darn, it was a great dinner. My daughter deserves a big hug for this wonderful dish! :)
4 medium sized potatoes
3 large tomatoes
2 medium-sized white onions
5 cloves of garlic
1/2 tsp. of chopped oregano
1/2 tsp. of chopped basil
1 tsp. of liquid seasoning
Cooking procedure :
Wash the potatoes and scrub the skins well. Cut each potato in half. With a spoon, scoop out the “meat” of the potato. The shell should be about 1/4 inch wide.
Finely chop the onions, tomatoes and garlic. Season with a little salt and pepper. Add the oregano, basil and liquid seasoning and mix well. Stuff the cavities of the halved potatoes with the mixture.
Bake in a 160oC oven for 30 minutes. If you’re grilling or roasting meat, seafood or poultry (like I was), place the potatoes where they can catch the drippings.
Serve immediately with grilled, fried or roast poultry, meat or seafood.