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Western Sahara
Stuffed Potatoes


   

CONFECTION
Peel the potatoes. Carve a 1 to 1 1/2 inch wide hole in one end of each potato. (As a tool use a small teaspoon or sharp end of spoon's handle.) Dice the onion and saute in oil in the bottom of the Dutch Oven. Remove from heat. Add tomato sauce and sour cream. Mix ground beef with salt, pepper and garlic, then stuff it into the potatoes. Place the staffed potatoes in the Dutch Oven and bake for 45 to 55 minutes until potatoes are done.

 



6 to 7 medium potatoes
1/3 cup cooking oil
1 pint sour cream
garlic
1 onion
15oz can tomato sauce
1 1/2lb ground beef
pepper; salt to taste

Recipe of: Typical dishes Consulted: 1745 times
 

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