Ingredients (4 servings):
- 8 larger potatoes
- 1 large onion
- a bunch of parsley leaves
- 3 eggs – 1 hard-boiled and 2 raw
- salt and lots of freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 2 tablespoons wheat flour
- Wash the potatoes and peel their skins off. With a smaller melon baller gently scoop out the kernel of each potato, leaving a shell of circa 1/2 cm thickness. Be careful not to punch through. If you don’t have a melon baller, you can use a teaspoon instead but with more effort ;).
- Chop the parsley leaves.
- Dice the onion and the scooped inside of the potatoes.
- Add to a bowl the diced potato insides, diced onion, parsley leaves, 2 raw eggs and a hard-boiled egg. Season with salt and pepper.
- Using a fork, mash the hard-boiled egg, then mix everything thoroughly.
- Using a teaspoon fill the hollow potatoes with the filling mixture from above, press the filling to ensure there is no air-pockets inside. Place the filled potatoes vertically in a pot with their open end upward. The remaining filling place aside and will be used for the sauce.
- Fill the pot with water until liquid reaches tot end of the potatoes, bring it to boil and cook for about 15 minutes. Remove the pot from the heat.
- In a different pot prepare the roux: heat the oil and add the flour stirring until all the flour is incorporated and changed the color to golden-brown.
- Slowly add some cold water to the roux, stirring constantly and when it is all diluted and lump-free add the liquid in which the stuffed potatoes were cooked, and the remaining filling set aside. Bring to boil and cook for about 5 minutes, stirring from time to time.
- Place the stuffed potatoes into the sauce dish and bring them to boil for a minute or so.
- Serve the stuffed cooked potatoes while still hot with plenty of gravy and sprinkle over some chopped parsley.