Stuffed Potatoes with Meat and Béchamel Sauce by @brionionline

1h10

6 servings

🥔

3

Potato

🫒

4 tbsp

Olive oil

🥩

300 g

Beef

🧅

1

Onion

🫑

1

Green pepper

🫑

1

Red bell pepper

🫑

1 tbsp

Tomato and pepper paste

⚫

1 tsp

Black pepper

🌶️

1 tsp

Red pepper flakes

🧂

Salt

🫗

Vegetable oil

🧈

1 tbsp

Butter

🌾

1 tbsp

Flour

🥛

360 ml

Milk

🧀

Kaşar cheese

  1. Cut
    • Potato

    Cut the potatoes in half and carefully scoop out the insides with a spoon.

  2. Brush
    • Potato
    • Olive oil

    Brush the outsides with olive oil and bake in a preheated 180 degree oven until soft and lightly browned.

  3. Add
    • Vegetable oil
    • Diced beef

    Add vegetable oil to the pot and add the diced beef, cooking until it releases and reabsorbs its liquid.

  4. Add
    • Onion
    • Green pepper
    • Tomato and pepper paste

    Add the diced onion, green pepper and red bell pepper and sauté, then add the tomato-pepper paste, spices and salt and cook a few more minutes.

  5. Melt
    • Butter
    • Flour
    • Milk

    For the béchamel sauce, melt the butter and sauté the flour, then slowly add cold milk while stirring constantly until thickened and smooth, then remove from heat.

  6. Fill
    • Potato
    • Diced beef
    • Onion

    Fill the baked potato halves with the meat mixture.

  7. Drizzle
    • Potato
    • Kaşar cheese

    Drizzle the béchamel sauce over the top and add plenty of grated kaşar cheese.

  8. Bake
    • Potato
    • Kaşar cheese

    Bake again until the cheese is nicely browned.

Stuffed Potatoes with Meat and Béchamel Sauce by @brionionline

1h10

6 servings

🥔

3

Potato

🫒

4 tbsp

Olive oil

🥩

300 g

Beef

🧅

1

Onion

🫑

1

Green pepper

🫑

1

Red bell pepper

🫑

1 tbsp

Tomato and pepper paste

⚫

1 tsp

Black pepper

🌶️

1 tsp

Red pepper flakes

🧂

Salt

🫗

Vegetable oil

🧈

1 tbsp

Butter

🌾

1 tbsp

Flour

🥛

360 ml

Milk

🧀

Kaşar cheese

Preparation Steps

  1. Step 1/8

    Cut the potatoes in half and carefully scoop out the insides with a spoon.

    🥔Potato
    🔪Knife
    🥄Spoon

  2. Step 2/8

    Brush the outsides with olive oil and bake in a preheated 180 degree oven until soft and lightly browned.

    🥔Potato
    🫒Olive oil
    🖌️Basting brush
    🍳Baking dish

  3. Step 3/8

    Add vegetable oil to the pot and add the diced beef, cooking until it releases and reabsorbs its liquid.

    🫗Vegetable oil
    🥩Diced beef
    🍲Pot

  4. Step 4/8

    Add the diced onion, green pepper and red bell pepper and sauté, then add the tomato-pepper paste, spices and salt and cook a few more minutes.

    🧅Onion
    🫑Green pepper
    🫑Red bell pepper
    🫑Tomato and pepper paste
    ⚫Black pepper
    🌶️Red pepper flakes
    🧂Salt
    🍲Pot

  5. Step 5/8

    For the béchamel sauce, melt the butter and sauté the flour, then slowly add cold milk while stirring constantly until thickened and smooth, then remove from heat.

    🧈Butter
    🌾Flour
    🥛Milk
    🍲Saucepan
    🥄Whisk

  6. Step 6/8

    Fill the baked potato halves with the meat mixture.

    🥔Potato
    🥩Diced beef
    🧅Onion
    🫑Green pepper
    🫑Red bell pepper
    🥄Spoon

  7. Step 7/8

    Drizzle the béchamel sauce over the top and add plenty of grated kaşar cheese.

    🥔Potato
    🧀Kaşar cheese
    🍳Baking dish

  8. Step 8/8

    Bake again until the cheese is nicely browned.

    🥔Potato
    🧀Kaşar cheese
    🍳Baking dish

Composition

Ingredients

Types

Vegetables, Oils, Meat, Condiments, Spices, Dairy, Grains

Ingredients

Potato, Olive oil, Beef, Onion, Green pepper, Red bell pepper, Tomato and pepper paste, Black pepper, Red pepper flakes, Salt, Vegetable oil, Butter, Flour, Milk, Kaşar cheese

Notes

Potato (large), Beef (cubed/chunked meat, diced), Salt (to taste), Butter (for the béchamel sauce), Flour (for the béchamel sauce), Milk (for the béchamel sauce), Kaşar cheese (grated, generous amount, for topping)

Allergens

Milk, Gluten

Dietetics

Dietary regimen

Egg-Free, Sugar-Free

Calories

320 kcal

Macro nutrients

Protein: 16g, Carbohydrates: 22g, Fat: 19g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Sodium: 420mg, Potassium: 500mg, Calcium: 150mg, Iron: 1.5mg

Vitamins

Vitamin C: 25mg, Vitamin B6: 0.4mg, Vitamin A: 400IU, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

30 minutes

Cooking

40 minutes

Overall

1 hour 10 minutes

Difficulty

Level

Hard (3/4)

Steps

8 steps

Equipments

Utensils

Knife, Spoon, Basting brush, Pot, Baking dish, Whisk, Saucepan

Appliances

Oven

Type

Type

Type Of Dish

Main Course

Occasions

Family Gathering, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@brionionline

Origin

Cuisine

Turkish

Geographic

Turkey, Marmara

Various

Aspect

Texture

Cheesy, Melty, Soft, Creamy

Flavors

Savory, Creamy, Rich, Slightly Spicy

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2-3 days (store in an airtight container,reheat in oven or microwave until hot throughout), freezer : 1 month (best frozen before adding béchamel and cheese topping,thaw in fridge before reheating)