Patates Farcies à l'Algérienne
Hearty baked potatoes generously stuffed with a flavorful mixture of spiced ground meat, aromatic vegetables, and herbs, topped with a creamy béchamel sauce and cheese.
🧂 Ingredients
- 4 medium Large potatoes
- 400 g Ground lamb or beef
- 1 medium Onion(finely chopped)
- 3 cloves Garlic cloves(minced)
- 2 medium Tomatoes(diced)
- 1 medium Bell pepper(diced (any color))
- 0.25 cup Fresh parsley(chopped)
- 0.25 cup Fresh cilantro(chopped)
- 1 tsp Cumin
- 1 tsp Coriander
- 1 tsp Paprika
- 0.5 tsp Cinnamon
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(or to taste)
- 2 tbsp Olive oil
- 50 g Butter
- 50 g All-purpose flour
- 500 ml Milk
- 100 g Grated cheese(e.g., Gruyère or Cheddar)
👨🍳 Instructions
- 1
Preheat oven to 200°C (400°F). Wash potatoes, prick them with a fork, and bake for 45-60 minutes, or until tender. Let cool slightly, then cut in half lengthwise and scoop out the flesh, leaving a border. Mash the scooped-out potato flesh.
- 2
While potatoes bake, heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- 3
Add ground meat to the skillet, breaking it up with a spoon. Cook until browned. Drain off any excess fat.
- 4
Stir in diced tomatoes, bell pepper, chopped parsley, cilantro, cumin, coriander, paprika, cinnamon, salt, and pepper. Cook for 5-7 minutes until vegetables are tender and flavors meld.
- 5
In a separate saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until the béchamel sauce thickens. Season with salt and pepper.
- 6
In a bowl, combine the cooked meat mixture with the mashed potato flesh. Mix well.
- 7
Spoon the meat and potato filling generously into the hollowed-out potato shells.
- 8
Pour the béchamel sauce over the filling, ensuring it covers the top. Sprinkle with grated cheese.
- 9
Place the stuffed potatoes on a baking sheet and bake for 15-20 minutes, or until the topping is golden brown and bubbly.
💡 Pro Tips
- ✓For extra flavor, add a pinch of cayenne pepper to the meat mixture.
- ✓Ensure the béchamel sauce is thick enough to coat the back of a spoon.
- ✓You can use leftover cooked chicken or lamb for the filling.
🔄 Variations
- Add a handful of pitted green olives to the meat filling for a briny kick.
- Incorporate a tablespoon of harissa paste for a spicy Algerian twist.
- Top with toasted slivered almonds before baking for added texture.