Stuffed Potatoes with Meat and Vegetables

Ingredients

• 9 medium potatoes potatoes
• 1 cup chopped carrots carrots
• 1 cup peas peas
• 3 chopped onions onions
• ½ cup pomegranate molasses pomegranate molasses
• ½ kilogram meat meat
• 1 kilogram chopped tomatoes for the sauce tomatoes
• mixed bell peppers + 1 chopped onion for the sauce bell peppers
• 6 cloves garlic garlic
• 1 tablespoon butter butter
• ½ cup milk milk
• ½ cup oil oil
• 1 teaspoon black pepper black pepper
• 1 teaspoon ginger ginger
• 1 tablespoon salt salt
• a little hot water water
• 4 boiled potatoes potatoes
• a little oil for frying oil

Instructions

1. Wash the potatoes in a pot or suitable bowl, then prick them with a fork in several places.
2. Cook the potatoes in the microwave until tender inside but not fully cooked.
3. Place the chopped onions with the oil in a frying pan over the heat and sauté until softened.
4. Add the carrots to the pan, then add the meat and stir the ingredients together.
5. Add the peas to the pan at the end to preserve their green color.
6. Add the ginger, salt, and black pepper to the pan, then add the pomegranate molasses if desired.
7. Add the mixed bell peppers and chopped onion to the sauce in a pot or frying pan, and leave the mixture over the heat until ready.
8. Add 2 tablespoons of the filling to the prepared sauce in the sauce pot and stir them together.
9. Open the boiled, pricked potatoes and scoop out a little of the flesh from inside to widen the cavity.
10. Mix the scooped-out potato flesh with the other boiled potatoes in a bowl, then add the salt, butter, pepper, and milk, and mash until it becomes potato cream.
11. Place the potato cream in a piping bag or a plastic bag pierced at one corner.
12. Spread the sauce in a suitable baking tray, then fill the potatoes with the filling.
13. Pipe the potato cream over the potatoes using the piping bag.
14. Place the tray in the oven until browned and ready.