Beef and Béchamel Stuffed Potatoes

Instructions

1. 1

   Preheat the oven to 200°C/400°F. Use four baking potatoes weighing approximately 300 g each. Scrub them, prick several times with a fork and place in a shallow, microwave-safe nonmetal dish of at least 4 litres with the 30 ml water.

2. 2

   Cover with a vented microwave-safe lid and microwave at 1000 W on high for 18–22 minutes, turning and rearranging halfway through, until a knife slides easily into the centres. Leave covered for 3 minutes. While they cook, finely dice the onion, pepper and zucchini, chop the tomatoes and grate the mozzarella.

3. 3

   Heat 10 ml olive oil in a 28 cm skillet over medium-high heat. Add the onion, pepper and zucchini and cook for 5 minutes, stirring. Add the beef and cook for 6–8 minutes, breaking it into small pieces, until browned and registering 71°C/160°F.

4. 4

   Stir the tomatoes, passata, 0.5 tsp salt and the black pepper into the beef. Simmer uncovered over medium-low heat for 8–10 minutes, stirring occasionally, until thick rather than watery.

5. 5

   While the beef sauce simmers, melt the butter in a 1-litre saucepan over medium-low heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk until smooth, then simmer gently for 3–4 minutes, stirring, until thickened but still pourable. Stir in 0.25 tsp salt and remove from the heat.

6. 6

   Using a towel to handle the hot potatoes, halve them lengthways. Scoop out the centres, leaving walls about 1 cm thick. Mash all the scooped flesh with a fork and stir it into the beef sauce. Brush the potato shells with the remaining 5 ml olive oil and season with the remaining 0.25 tsp salt.

7. 7

   Arrange the eight shells, cut-side up, in a 35 × 25 cm shallow baking dish. Divide half the mozzarella among them, then add all the beef filling, mounding it generously. Spoon the béchamel over the filling and finish with the remaining mozzarella.

8. 8

   Bake for 18–22 minutes, until the topping is golden and the centre of the filling reaches 74°C/165°F. Let stand for 5 minutes before serving two stuffed halves per person.