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1
Peel four large potatoes and slice them in half lengthwise.
2
Using a spoon, hollow out the inside of each potato half, leaving a thin shell. Set aside the scooped-out potato pieces.
3
Place the potato shells and scooped-out pieces in a pot of water and boil for 8 minutes. Drain well, then transfer the cooked potato insides to a bowl and mash with a fork until smooth.
4
Add one egg to the mashed potatoes and mix until well combined.
5
Grate the onion and add it to the mixture.
6
Press two garlic cloves and add them to the mixture.
7
Add 300g of ground meat and stir in the finely chopped fresh parsley and coriander.
8
Season with salt, Herbes de Provence, black pepper, and paprika. Mix thoroughly until the filling is homogeneous.
9
Pour 200ml tomato coulis into a baking dish, add 70ml crème fraîche and 150ml water. Season lightly with salt and Herbes de Provence, then mix well.
10
Shape the meat filling into a ball and place it on each potato shell. Arrange the stuffed potatoes in the baking dish with the sauce. Bake at 190°C for 15 minutes.
11
Remove from the oven and sprinkle 100g of grated cheese over each potato. Return to the 190°C oven for another 15 minutes until the cheese is melted and golden.
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