Los Turkos trace this recipe to 15th century Spain.

2 lb. medium potatoes (about 8), peeled.
1 lb. ground beef.
1 thick slice of white bread, softened in water, squeezed dry (3/4 cup)
1 tsp. salt
1/4 tsp. pepper.
Flour for dredging.
2 eggs, beaten.
1/4 cup corn or sunflower oil for pan-frying.
2 cups homemade chicken broth.

Cut the potatoes lengthwise into halves and scoop out the pulp, leaving a firm wall about 1/4 inch thick.

Perpare the stuffing by mixing the beef, bread, salt,and pepper together.  Fill the potatoes shell with about 2 tablespoons of the mixture.  Dredge them all over with flour and them dip them into the beaten eggs.

Heat the oil in a skillet and brown the potatoes over moderate heat for 3 minutes.   Put the potatoes in a pan and pour the chicken broth over them.  Bring to a boil, cover the pan, and simmer over low heat for 1/2 hour.

Serve warm with the sauce.  Serves 8 with other dishes.

 Fuente: http://www.sephardim.com/

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