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Stuffed Potatoes with Mediterranean Salad

A delightful dish combining baked potatoes with a savory filling and a refreshing Mediterranean salad.
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the stuffed potatoes
  • 4 large large baking potatoes
  • 200 g ground beef 7 oz
  • 1 egg
  • 150 g onion, finely diced 5.3 oz
  • 100 g mushrooms, sliced 3.5 oz
  • 50 g fresh spinach, chopped 2 oz
  • 140 g mozzarella cheese, shredded 5 oz
  • 2 cloves garlic, minced
  • 20 g butter 0.7 oz / approximately 1.5 tablespoons
  • 2 tablespoons olive oil
  • 1 teaspoon dried garlic
  • 1 teaspoon paprika
  • 1 teaspoon Herbes de Provence
  • Fresh parsley, chopped for garnish
  • Salt to taste
  • Black pepper to taste
For the Mediterranean salad
  • 150 g red tomato, diced 5.3 oz
  • 150 g yellow tomato, diced 5.3 oz
  • 300 g cucumbers, sliced 10.6 oz
  • 100 g mozzarella balls 3.5 oz
  • 3 leaves lettuce, torn
  • 75 g red onion, thinly sliced 2.6 oz
  • Fresh basil leaves for added flavor
  • 30 ml Juice of 1/2 lemon approximately 2 tablespoons / 1 fl oz
  • 15 ml soy sauce 0.5 fl oz
  • 1 teaspoon wholegrain mustard

Method
 

Preparation
  1. Preheat oven to 200°C / 400°F.
  2. Scrub and dry the potatoes, rub them with olive oil, and season with salt and pepper.
  3. Bake for 50-60 minutes until the skins are crispy.
Cooking
  1. In a skillet, heat the butter and olive oil over medium heat.
  2. Sauté the finely diced onion until translucent.
  3. Add the ground beef, season with salt and black pepper, and cook through until browned.
  4. Stir in the sliced mushrooms, minced garlic, and chopped spinach. Cook until the spinach wilts and the mushrooms soften.
  5. Remove from heat.
  6. Once the potatoes are baked and slightly cooled, cut them in half lengthwise and scoop out some of the flesh, leaving a small border.
  7. In a bowl, mash the reserved potato flesh with the egg, then mix in the beef and vegetable mixture until well combined.
  8. Stuff the potato halves with the beef and vegetable mixture, pressing gently to pack it in.
  9. Top each stuffed potato with shredded mozzarella cheese.
  10. Return the stuffed potatoes to the oven and bake for an additional 15-20 minutes or until the cheese is melted and bubbly.
Salad Preparation
  1. In a large bowl, mix the diced red and yellow tomatoes, sliced cucumbers, mozzarella balls, torn lettuce, and thinly sliced red onion.
  2. Add fresh basil leaves for added flavor.
  3. In a small bowl, whisk together the lemon juice, soy sauce, and wholegrain mustard.
  4. Pour the dressing over the salad and toss gently to combine.
Serving
  1. Serve the stuffed potatoes garnished with chopped fresh parsley alongside the refreshing Mediterranean salad.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. You can prepare the beef and vegetable mixture a day in advance, keeping it refrigerated until you’re ready to stuff the potatoes.