Stuffed Potato With Tomato Sauce Recipe | MAGGI® Arabia

Stuffed Potato with Tomato sauce

Chicken with Rosemary and Olives is a good addition to the list of chicken dishes you can fall back on. Check out other recipes in MAGGI® Arabia for more home cooking inspirations.


  • 1½ kg small round potatoes
  • 2 cups oil for deep frying
  • 2 tablespoons vegetable oil
  • 2 medium or 250g onion, chopped
  • ¾ kg or 750g of minced meat (beef or lamb)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ½ teaspoon ground seven spices
  • 2 tablespoons pine seeds, toasted for the sauce
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 3 medium or 450g tomatoes, peeled and coarsely chopped
  • 2 tablespoons tomato paste
  • 2 cubes MAGGI Chicken Stock
  • ¼ teaspoon ground black pepper
  • 2 cups or 500ml water

How to Prepare

  1. Peel the potatoes and cut little from both bottom sides to have a flat base then hollow their center and fry in hot deep oil until it’s golden in color and half way cooked. Set aside on kitchen tissues to absorb excess oil.
  2. Meanwhile, heat the vegetable oil in a frying pan; add onions and sauté for 3 minutes or until it’s tender. Add minced meat and stir until meat is cooked. Season with salt and spices. Add the toasted pine seeds. Stir and remove from heat.
  3. Stuff the fried potatoes with the meat mixture and set aside.
  4. To make the sauce: warm olive oil in a medium saucepan and sauté garlic until fragrant then add tomatoes and stir for 5 minutes. Add tomato paste, MAGGI Chicken Stock cubes, black pepper and water. Bring to boil and simmer for 10 minutes over a low heat.
  5. Pour the tomato sauce in an oven-proof platter.
  6. Arrange the stuffed potatoes in the platter over the tomato sauce.
  7. Cover with aluminum foil and bake in a preheated oven of 200°C temperature for 40 minutes or until potatoes are cooked.

Nutritional Info

No Info

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