Patates farcies à la viande et aux herbes- à al Janine

Patates farcies a la viande et aux herbes- à al Janine

This is a good way to use leftover meat—veal roast for this version.

4 big baking potatoes, 2 large tomatoes – cored so they can be filled
stuffing:
1 head kale
several cloves garlic
sml bunch green onions (thinly sliced)
3 slices of white bread (can use old dry bread) soaked in milk
1 bunch parsley
200 grams leftover meat (veal/pork roast, or fresh veal or pork)
heavy cream
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all of the above can be prepared by finely chopping in food processor

Boil salted water to cook the potatoes. Heat oven to 210 deg. C. Choose 4 big baking potatoes of similar size; you could also stuff big tomatoes. Peel potatoes and cut in two lengthwise. Boil 10 mins. Get a bowl of cold water ready for when the potatoes are done.

Prepare the stuffing. Sautee the kale in olive oil-sliced into fine strips with the tough white parts removed. Start on med-hi heat for 2 minutes, then on low heat for 5 minutes. When kale starts to soften, add 2 cloves diced garlic and green onions; cook 3-5 mins more till onions just soften. Take off the heat; now add the rest of the ingredients. You can add some cream, and salt and pepper to taste (nutmeg might be good too?)

Potatoes should be done now, plunge in cold water. Aim to hollow out a good-sized cavity in the potato—leaving the rest to make a “hat” that will top the stuffing. Stuff potatoes and tomatoes, put “hat” on top; place in pyrex baking dish. Bake for 10 mins, then add about 200mL of bouillon in bottom of dish. Bake 20-30 mins more, add more liquid if necessary. When taters are soft, it’s done.