Go Back
Homemade Middle Eastern Stuffed Potatoes (Batata Mahshi) recipe photo

Middle Eastern Stuffed Potatoes (Batata Mahshi)

This Batata Mahshi is a comforting meal packed with flavor! Tender potatoes filled with savory ground beef and aromatic spices make for the ultimate comfort food.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

For the Stuffed Potatoes:
  • 18-20 pieces small to medium size potatoes
  • 500 g ground beef
  • 185 g rice (preferably short-grain)
  • 1 small onion (finely chopped)
  • 875 g passata (pureed tomatoes)
  • 3-4 tablespoons chopped parsley
  • 1 tablespoon dry mint
  • 8 cloves garlic (2 grated, 6 whole)
  • 3-4 tablespoons olive oil
  • 1 tablespoon softened butter
  • Salt (to taste)
  • Pepper (to taste)

Equipment

  • Large pot for boiling potatoes
  • Frying pan for cooking the filling
  • Mixing bowl for combining ingredients
  • Baking dish for the final cooking
  • Sharp Knife and Cutting Board
  • Vegetable peeler

Method
 

Instructions:
  1. Begin by washing the potatoes thoroughly under running water. Peel the potatoes and carefully hollow out the insides using a small knife or a potato corer, leaving about 1/4 inch of potato on the sides. This will create a pocket for the filling. Set the hollowed potatoes aside.
  2. In a frying pan, heat 3 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent. Then, add the ground beef and cook until browned. Stir in the grated garlic, dry mint, salt, and pepper to taste.
  3. Once the beef is cooked, add the rice and mix well. Pour in the passata and lemon juice, stirring to combine. Let the mixture simmer for about 10-15 minutes, until the rice is slightly softened but not fully cooked. Remove from heat and stir in the chopped parsley.
  4. Using a spoon, fill each hollowed potato with the beef and rice mixture, pressing down gently to pack the filling. Leave a little space at the top, as the rice will expand during cooking.
  5. Place the stuffed potatoes upright in a baking dish. Drizzle the remaining olive oil over the top and sprinkle with salt and pepper. Add the whole garlic cloves around the potatoes for added flavor. Cover the dish with foil and bake in a preheated oven at 180°C (350°F) for about 45 minutes.
  6. After 45 minutes, remove the foil and add a small piece of softened butter on top of each potato. Return to the oven and bake uncovered for an additional 15 minutes, allowing the tops to brown slightly.

Notes

  • Substitute ground beef with ground lamb or turkey for a different flavor profile.
  • Use quinoa or bulgur instead of rice for a healthier grain option.
  • Mix in diced vegetables like bell peppers or zucchini into the filling for added nutrition.