1. Preparation of potatoes
Start by washing the potatoes thoroughly under running water to remove any trace of the soil. Place them in a large saucepan filled with cold water and bring to the boil. Leave to cook for about 30 minutes until they are tender. To check the cooking, prick them with the tip of a knife: it should sink without resistance. Once cooked, drain them and let them cool before handling them.
2. Preparation of the filling
While the potatoes are cooling, prepare the stuffing. In a large bowl, mix the minced meat with the salt, pepper, minced parsley, egg and breadcrumbs. Knead the preparation well with your hands or with a wooden spoon until a homogeneous mixture is obtained. This scented farce will bring taste and tenderness to the potatoes.
3. 3. Dig-rupting and filling of potatoes
Once cooled, cut the potatoes in half lengthwise. Using a spoon, empty their flesh slightly to create a hollow to accommodate the trim. Place the half-appiness of soil on a baking plate covered with baking paper and brush them lightly with olive oil to give them a nice golden look after cooking.
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