4 large fresh potatoes (approx. 225 g each)
1 tsp salt
2 tbsp fresh dill, chopped
50 g softened butter
1/2 tsp garlic powder
1 tbsp olive oil
For the filling:
1 tbsp olive oil
150 g cheese Grated mozzarella
Step-by-step instructions
Prepare the potatoes
Preheat the oven to 180 °C. Wash and scrub the potatoes thoroughly, then prick them several times with a fork. Bake the potatoes whole for 45 to 50 minutes, until they are soft when pierced with a knife.
Let the potatoes cool slightly, then cut them in half lengthwise. Carefully scoop out the flesh, leaving about 6mm of each skin to preserve the texture. Place the removed flesh in a large bowl.
Prepare the ground beef filling
While the potatoes are cooking, heat 2 tablespoons of olive oil in a large frying pan over medium heat. Add the diced red onion and fry for 3-4 minutes until soft and translucent.
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