00:10Today I'm going to show you one of those recipes you make for dinner one day and then everyone
00:15asks for it every week.
00:23Potatoes, meat, and cheese, but all prepared in a way that makes it incredibly creamy.
00:33And get ready to see it cut open, because that's really worth it.
00:40At my house, sometimes there's a problem.
00:43People like potatoes, and they also like meat.
00:46One person prefers one, someone else prefers the other.
00:50So I thought it over.
00:52What if I make it all together?
00:54That was the key to making the complaints disappear.
00:57Although now I have to put up with them asking me every so often when I'm going to make them
01:01again.
01:02If you want to grab a pen and paper to pause the video and write down the ingredients, this is
01:07your moment.
01:10Careful.
01:11Don't peel the potatoes.
01:13There's no need.
01:14Besides, they're going to serve as the container.
01:17And believe it or not, they're going to add flavor.
01:20Goodbye.
01:22Goodbye.
01:23Place some potatoes on your baking tray.
01:26I'm going to use medium-sized ones.
01:30Of course, freshly washed.
01:32And as I mentioned before, besides washing them very well, I leave the skin on.
01:39Then, with a very sharp knife, I make lots of little holes in them,
01:44because we want the flavor to go inside and for them to get nice and soft.
01:50The next step will be to brush them with oil.
01:54You can do it by wetting your fingers, or even better, with one of these pastry brushes.
02:00Just dip it in oil and coat each of the potatoes.
02:05Finally, sprinkle salt on top.
02:09Thanks to the oil, the salt will stick and give the potatoes all its flavor.
02:15Then, we're going to put them in the oven, which we preheated to 200 degrees Celsius.
02:22We'll set it to heat from both the top and bottom until they're nice and soft when you poke them.
02:27Normally, at least half an hour.
02:29But if the potatoes are very large, even up to a whole hour.
02:34When I make this kind of recipe, I really make an effort to chop the onion very, very, very finely.
02:42To chop it well, I always cut thin strips and then chop the strips all at once.
02:48That way, I get it finely chopped very quickly.
02:56The smaller you chop it, the more the meat's own juices disappear into that magical mixture.
03:06And using the same method, I also chop two or three cloves of garlic into tiny cubes.
03:15Now, a good pan with a generous splash of oil.
03:19All of this over medium heat.
03:23We add the chopped onion and also the minced garlic.
03:29And we're going to let it cook or saute, whatever you prefer to call it, for a few minutes until
03:35you notice that the onion is nice and soft.
03:40Don't make it complicated.
03:42A very simple sauteed base.
03:44But make sure it's done well.
03:49And meanwhile, in my case, I think the potatoes are ready.
03:53I poke them with a knife and if it goes in really easily, I take them out.
03:58Well, no, they need five more minutes.
04:00It's okay.
04:01That's why we were testing.
04:02After five more minutes, in my case, they only took 35.
04:07Now, yes, the knife goes in like butter.
04:10That means they're ready.
04:13And the sofrito is almost done.
04:15A few last stirs and we're good to go.
04:19Let's add it.
04:20Adding more magic to the kitchen.
04:23First, ground meat.
04:25In my case, a mix of beef and pork.
04:27And we stir it until it's golden brown.
04:30And then, even more magic.
04:34We're going to add salt.
04:36As always, adjust it to your taste.
04:39If you like it very salty, add a lot.
04:42Also, freshly ground black pepper, which always enhances the flavors.
04:47A good splash of crushed tomato.
04:49And another of tomato sauce.
04:51The combination is amazing.
04:55And now, an aromatic touch.
04:58I like to add a bit of oregano and also a little basil.
05:06Let's mix it well and cook it for another minute or so over even lower heat.
05:11So it turns into a kind of meat and tomato sauce.
05:18While it's cooking, I'll use those few seconds to prepare the potatoes.
05:22I'm going to cut them in half, like this, width-wise.
05:29And in each half, I'm going to scrape out a bit of the inside with a spoon or a melon
05:34baller,
05:34so it turns into a sort of little boat.
05:39Like it's a little potato mold.
05:42See? Perfect.
05:44And I set aside the potato I'm taking out in a bowl.
05:47It's warm.
05:49And super soft.
05:51And what does that have to do with anything?
05:53Quite a bit, actually.
05:55It has to do with the fact that now it's going to thicken our tomato and meat sauce.
06:01Thanks to the heat and the liquid in the pan, you can keep stirring it, and it will break down
06:07quickly.
06:09Look at this!
06:11Look at this!
06:14In just about a minute, look at the paste we've made.
06:17You can take this one off the heat and use it to fill our potato shells.
06:24Potato boats, or, well, let me know in the comments what you call them.
06:30Once all the filling is in, press it down a bit so it stays nice and compact.
06:36And then you'll just need to give it the final touch.
06:39Top it with cheese, any cheese you like, or a mix of several.
06:44I add shredded mozzarella.
06:45You already know I'm a huge fan because it has that salty flavor.
06:51But it's not too strong, so it lets you enjoy both the potato and the meat.
07:01It's impossible for this to taste bad.
07:05And now we put it back in the oven.
07:07In this case, I've turned it up a bit more.
07:09It's at 220 degrees Celsius, also with heat from above and below.
07:15And we'll leave it until the cheese is nice and golden brown.
07:18At that moment, serve and enjoy.
07:24Creamy potato, flavorful meat, and the cheese you like the most.
07:32And this isn't just a stuffed potato.
07:35It's a complete dinner.
07:41My advice, if you make this at home, is to make a lot because they disappear quickly.
07:50And before I go, I hope you'll tell me in the comments what your favorite all-in-one recipe is.
07:56I'm sure we'll all learn a lot from each other.
08:02And if you like quick, easy, and impressive recipes, you're in the right place.
08:07So hit subscribe, because there are some really delicious recipes coming up.
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