Potato-Skin Boats..

Stuffing potato skins and baking them in the oven...How about that?


Ingredients:

Potatoes
Sausages
Bell Pepper
Tomatoes
Thyme
Tbsp. of Pomegranate sauce دبس رمان
Mushroom
Salt & pepper
Butter
Olive Oil.
Mozzarella cheese
chili

How to cook?

-Wash the potatoes well, put them as they are in a foil bag, and pop in the oven to bake for round 45 min, till tender.
-Boil the sausages in the meantime.
-Finely chop the vegetables, and dice the tomatoes.
-Cut the sausages into small pieces, mix with all vegetable ingredients.
-Now add to: thyme, salt & pepper, chili, and pomegranate sauce.
-When the potatoes are done, let them rest and cool.
-Then cut them into halves, get the pulp out of them, leaving a very thin layer attached to the skin.
-Now brush the skin with oil, and start layering them in the pan that will bake in the oven.
-Add a small piece of butter in each skin-boat, then add the stuffing.

-Top the boats with mozzarella cheese.

-Pop in the oven, for couple of minutes.
-Then broil, to give it more crispiness.

Et Bon Appetit..a nice appetizer..that you can serve with yogurt salad, or sour cream.

Side note:

-Try using minced meat instead of sausages..or use vegetables only..to make a variety out of this recipe.

Tuna Samosa

Jazzing up traditional Samosa, so here it is stuffed with Tuna. Yumm!

Ingredients:

Fillo Dough (Samosa sheets)

Light Tuna

Onions

Tomatoes.

Rosemary

Thyme

Salt and Pepper

Mozzarella Cheese

Dried Mint.

Steps:

-Finely chop the tomato and onion.

-Drain the Tuna from its water. Add to it the chopped vegetables, and mix.

-Add the spices: a good pinch of thyme, rosemary, and lots of dried mint. Finish it with salt as much as you like, and a small pinch of black pepper. Mix all ingredients well, and smooth the tuna using a fork.

-Start stuffing the fillo dough with a good tbsp of the mix, and top it with mozzarella cheese.

-Then deep fry them. Et Bon Appetit. :)

Notes:

-If you're dieting, you can dispense with the frying step, and just get a pan, brush it with oil, and pop the samosa into the oven. It won't be puffy as when fried, but tastes really good as well.