Baked Potato with Lebanese Filling (from Gourmet Magazine)

by Libby Pelham | More from this Blogger

30 Jul 2006 07:32 PM

Still on my baked potato kick, this recipe includes some stuff I would never think to put in a potato - such as walnuts and cinnamon. But it sounded so good, I wanted to share it with you! For this recipe, you will need three baking potatoes, cornstarch, plain yogurt, one large garlic clove, chopped walnuts, vegetable oil, one onion, 3/4 pound of ground chuck, cinnamon, and fresh parsley leaves. To prep for this recipe, you will need to slice your onion in half, and then cut each half into thin slices. Mince and mash your garlic clove and combine it with 1 1/2 teaspoons of salt to make a paste. Mince your parsley leaves.

Preheat the oven to 450 degrees. Bake your potatoes as you normally would (in either the oven or microwave). In a small bowl, combine 2 tablespoons of plain yogurt with 2 teaspoons of cornstarch and stir well. Add that to a saucepan along with 2 1/8 cups of plain yogurt and let it simmer while whisking for 5 minutes. Whisk in the garlic paste you created earlier and let that simmer for another couple of minutes. In a skillet over medium heat, add three tablespoons of vegetable oil. Add the walnuts and let them cook until golden. Drain them when done and put them in a large bowl. In the skillet, cook the chopped onion until it is golden, and then add the ground chuck. Break it into lumps as it cooks. Drain when done.

Cut the potatoes in half when done and scoop out the middle. Chop the potato middle and put that in the bowl with the walnuts. Add the ground chuck and onions, 3/4 teaspoon of cinnamon, 1/2 cup of fresh minced parsley leaves, and salt and pepper. Add that back into the potatoes, put a little of the yogurt sauce on it, and pop them in the oven for 10 minutes. Top again with the yogurt sauce before serving.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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