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Wednesday, November 11, 2015

Potatoes Stuffed with Pork, Ricotta and Tomato Sauce

Course Main Dishes
Prep. Time 15 mins
Cooking Time 45 mins
Yields 8 potatoes

8 medium-sized potatoes with skin
3 garlic cloves, finely chopped
5 green onion, finely chopped
1 tbsp (15 ml) olive oil
1 tbsp (14.2 g) butter
1 lb (500 ml) ground pork
1 1/3 cup (266 g) Canadian Ricotta cheese
1 tsp (5 ml) savory
1 tbsp (15 ml) Worcestershire sauce
3 cups (672 g) tomato sauce

Preheat oven to 350 °F (180 °C).

Scrub potatoes. In saucepan of boiling water, cook potatoes for 10 minutes until half-cooked. Drain and rinse under cold water. Slice off top of each potato. Gently scoop out potatoes with small knife or melon ball scoop and avoid piercing skin. Reserve potato flesh for later use. Set aside potato shells.

In saucepan, sauté garlic and green onions in oil and butter for 2 minutes while stirring. Add ground pork and continue cooking until browned. Drain off fat. Place mixture in bowl. Stir in Canadian Ricotta cheese and remaining ingredients, except tomato sauce. Generously season with oregano, salt and pepper. Mix well.

Stuff potato shells with pork and cheese mixture. Place potatoes in buttered baking pan and bake for 30 minutes. Remove from oven and serve stuffed potato with tomato sauce. Serve with green salad.

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