Use your browser's "print" button to print this recipe. Use your browser's "back" button to return.




----------------------------------------- Side 1 Cut Out Below -------------------------------------

Baked Potatoes With Lebanese-Style Filling 3 Russet baking potatoes - (abt 8   oz ea), scrubbed, patted dry, and rubbed with vegetable oil 2 tsp cornstarch 2 1/4 cups plain yogurt 1 large garlic clove, mashed to   paste with 1 1/2 tsp salt 1/3 cup coarsely-chopped walnuts 3 Tbs vegetable oil 1 onion, halved lengthwise, and sliced thin crosswise 3/4 lb ground chuck 3/4 tsp cinnamon 1/2 cup minced fresh parsley leaves Directions 1 Prick the potatoes a few times with a fork and bake    them on a rack in the middle of a preheated 450 degree oven for 1 1/2    hours. 2 While the potatoes are baking, in a small bowl    dissolve the cornstarch in 2 tablespoons of the yogurt and in a    saucepan simmer the cornstarch mixture and the remaining yogurt,    whisking, for 5 minutes. Stir in the garlic paste, simmer the sauce,    whisking, for 2 minutes, and keep it warm, covered. 3 In a skillet cook the walnuts in the oil over moderate

----------------------------------------- Side 2 Cut Out Below -------------------------------------

heat, stirring, for 1 to 2 minutes, or until they are golden, and    transfer them with a slotted spoon to a large bowl. In the oil    remaining in the skillet cook the onion, stirring occasionally, until    it is golden, add the chuck, and brown the meat, breaking up the    lumps. 4 While the baked potatoes are still warm, halve them    lengthwise, scoop out the flesh, leaving crisp shells, and chop    coarse the flesh. 5 In the large bowl combine well the walnuts, the chuck    mixture, the chopped potato, the cinnamon, the parsley, and salt and    pepper to taste, divide the mixture among the potato shells, and top    it with some of the sauce. Bake the potatoes on a baking sheet in the    450 degree oven for 10 to 15 minutes, or until the filling is hot,    and serve them with the remaining sauce. 6 This recipe yields 6 entree servings.