Pommes de Terre Farcies à la Viande Hachée Recette Facile

Ingredients

• 1 kg Potatoes (peeled, halved, and scooped out)
• 350 g Ground Beef (lean, can use pork or mixed meat)
• 2 pieces Onion (finely chopped; one used in filling, one sliced for topping)
• 1 piece Egg (beaten)
• 100 g Rice (pre‑cooked, slightly firm)
• 3 cloves Garlic (minced)
• 1 tablespoon Parsley (fresh, chopped)
• 1 tablespoon Olive Oil (for drizzling in the baking dish)
• 1 tablespoon Sunflower Oil (mixed with olive oil)
• to taste Salt (sea salt)
• to taste Black Pepper (freshly ground)
• 1 teaspoon Herbes de Provence
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 50 g Grated Cheese (optional, for gratin)
• 10 g Butter (cut into small pieces, for topping before gratin)

Instructions

1. Prepare Potatoes

   Peel the potatoes, cut each in half lengthwise and scoop out the flesh with a small spoon or economer, leaving a 0.5 cm border. Reserve the scooped flesh for another use.

   Time: PT10M

2. Make the Filling

   In a mixing bowl combine ground meat, the finely chopped onion, minced garlic, chopped parsley, pre‑cooked rice, the beaten egg, salt, pepper, herbes de Provence, cumin and paprika. Mix until the mixture is uniform.

   Time: PT10M

3. Stuff the Potato Shells

   Spoon the meat‑rice mixture into each potato half, pressing gently to fill completely but without tearing the skin.

   Time: PT5M

4. Arrange in Baking Dish

   Place the stuffed potatoes in a single layer in a baking dish. Drizzle with a mixture of olive oil and sunflower oil. Scatter the remaining sliced onion over the top, add a splash of water to come about halfway up the sides, then cover loosely with foil.

   Time: PT5M

5. Bake Covered

   Preheat the oven to 190°C (375°F). Bake the covered dish for about 35 minutes, or until the potato shells are fork‑tender and the filling is cooked through.

   Time: PT35M

   Temperature: 190°C

6. Optional Gratin

   Remove the foil, sprinkle grated cheese over each potato and dot with butter pieces. Place under the grill (broiler) for 5‑10 minutes, until the cheese is melted and golden.

   Time: PT10M

   Temperature: 220°C

7. Rest and Serve

   Allow the potatoes to rest for 5 minutes before serving. Garnish with a little fresh parsley if desired.

   Time: PT5M

Nutrition Facts

Calories

727

Protein

53 g

Carbohydrates

180 g

Fat

95 g

Fiber

14 g

Ingredient Substitutions

• Instead of Potatoes: sweet potatoes
• Instead of Ground Beef: ground turkey, ground chicken, plant-based mince
• Instead of Onion: shallots
• Instead of Egg: flax egg
• Instead of Rice: couscous, quinoa
• Instead of Garlic: garlic powder (1 tsp)
• Instead of Parsley: cilantro
• Instead of Olive Oil: vegetable oil
• Instead of Sunflower Oil: canola oil
• Instead of Herbes de Provence: Italian seasoning
• Instead of Cumin: ground coriander
• Instead of Paprika: smoked paprika
• Instead of Grated Cheese: gruyère, emmental, vegan cheese
• Instead of Butter: margarine

Equipment Needed

• Chef's Knife
• Cutting Board
• Small Scoop or Economer
• Mixing Bowl
• Fork or Whisk
• Measuring Spoons
• Baking Dish
• Grater (optional)
• Aluminum Foil (optional)

Critical Steps — Do Not Skip

• Peeling and scooping potatoes without breaking the skins
• Mixing the filling until homogeneous
• Evenly stuffing the potato shells
• Baking covered until potatoes are fork‑tender

Chef Tips from the Video

• Reserve the scooped potato flesh for a quick potato soup or mash later.
• For extra flavor, briefly sear the ground meat in a pan before adding it to the filling.
• Pat the potato shells dry with a paper towel before stuffing to avoid a soggy base.
• Add a pinch of smoked paprika for a subtle depth of flavor.
• Serve with a simple green salad dressed with vinaigrette to balance the richness.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze unbaked stuffed potatoes on a tray, then transfer to a freezer bag; use within 2 months. Thaw before baking.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the filling and stuff the potatoes a day ahead; keep covered in the fridge and bake when ready.
• Cook the rice in advance and store it refrigerated.
• Unbaked stuffed potatoes can be frozen; bake from frozen, adding 10‑15 minutes to the cooking time.

Frequently Asked Questions