When boiled, halved, and with the flesh scooped out (and reserved), potato shells make clever vessels for holding savory fillings and then finishing in the oven. In this recipe, the filling includes tuna cooked with chopped onion, tomato sauce, and the reserved potato flesh. These potato halves are then covered with a luscious bechamel sauce, sprinkled with grated cheese and paprika, and then baked to heat through and crisp up the top, which also becomes wonderfully golden brown.
- 5 medium potatoes
- 1 red pepper
- 0.5 deciliters olive oil
- 1 onion (chopped)
- 3 cans tuna (drained)
- 3 deciliters tomato sauce
- 2 teaspoons butter
- 2 teaspoons flour
- 150 milliliters milk
- 120 grams grated cheese
- 1 teaspoon paprika
- Preheat oven to (MISSING TEMP)
- Wash potatoes well, but do not peel.
- Bring pot of water to a boil.
- Cook whole potatoes in boiling water for 4-5 minutes (will not be fully cooked).
- Cut potatoes and pepper in half lengthwise.
- Scoop out some of potato flesh into a small bowl and set aside. Leave enough potato to form a "bowl" strong enough to be filled, about 1 cm (approximately 1/3 inch) thick.
- Remove and discard all seeds and ribs of pepper.
- Heat oil in a skillet and sauté chopped onion.
- Add reserved potato flesh and cook briefly.
- Add drained tuna and tomato sauce.
- Cook more and mash with a fork.
- In a separate pan, melt butter and sprinkle with flour. (MISSING INSTRUCTIONS).