A type of potato, Princess Amandine, with firm flesh, well known in France for its unique organoleptic characteristics – elongated and harmonious shape, rich flavor of fresh butter, texture that is smooth and tender at the same time with a grain as fine as a new potato. and a clean skin without defects, so fine that it can even be eaten—, and that in the kitchen allows its use in all its forms — steamed, boiled, sautéed, browned, baked, in salad—, giving rise to dishes how are you Potatoes stuffed with vegetable bolognese, a recipe offered by Princess Amandine.
Potatoes stuffed with vegetable bolognese
For 4 servings
- 6 medium-sized potatoes
- 200 g of cooked lentils
- ½ onion
- 150 g of mushrooms
- 200-300g homemade tomato sauce
- 1 carrot
- 1 piece of celery
- 1 clove garlic
- Oregano, parsley
- Extra virgin olive oil
- Salt and pepper
- Parmesan cheese to taste
We wash the potatoes with their skin, pierce them, wrap them in aluminum foil and bake them at 200 ºC for about 30-35 minutes, or until the potatoes are well roasted.
In a saucepan we put a little extra virgin olive oil and sauté the onion, carrot, celery, garlic and mushrooms. Add the fried tomato and the cooked lentils, and let everything cook for approximately 10 minutes, until we see that it is done. We finish by seasoning and sprinkling with oregano.
On the other hand, when the potatoes are ready, we take them out of the oven, remove part of the roasted potato, leaving a hole in which we will place the lentil bolognese. Grate cheese on top and grill in the oven for a few minutes, until the cheese melts.
Finally we place the stuffed potatoes on a plate or platter, sprinkle with fresh cut parsley, and ready.