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.