Baked stuffed potatoes
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! 
Ingredients :
4 medium sized potatoes
3 large tomatoes
2 medium-sized white onions
5 cloves of garlic
salt
pepper
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.
Enjoy!
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hi connie. i am new in cooking, and i must say you inspire me. sorry for my ignorance on this one…but what do you do with the meat of the potato you took out? do you include them in the mixture? thanks so much.
You can chop and include them in the stuffing. If I remember correctly, we roasted them separately.