- 350 g lean ground beef
- 1 medium onion, finely chopped
- 3/4 cup chopped fresh parsley
- 1 cup crushed tomatoes
- 1 cup shredded mozzarella and cheddar cheese
- 1 teaspoon turmeric powder
- 1/4 teaspoon garlic powder
- 3 tablespoons vegetable oil
- salt and black pepper to taste
- 3 large potatoes (about 900 g), cooked and peeled
- 3/4 cup chopped fresh chives
- 3 tablespoons butter, room temperature
- salt and black pepper to taste
For Filling:
For Potato Cups:
Heat the oil in a skillet over medium heat. Add the onion and sauté until tender.
Increase heat to medium-high. Add the ground beef and cook until brown. Reduce heat to medium and add the turmeric powder, garlic powder and crushed tomatoes. Add salt and pepper to taste. Stir and cook uncovered for 10-12 minutes.
Remove from the heat and add the chopped parsley. Set aside.
Meanwhile mash the potatoes with a potato masher until smooth. Add the butter and chives, and combine well. Season with salt and pepper.
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
Scoop the mashed potato mixture and shape it into a ball about the size of a tennis ball. Then make a well in the center of the potato ball, shaping it into a cup. Place on the baking sheet and repeat with the rest of the mashed potatoes.
Add 1 tablespoon of shredded cheese to the center of each cup.
Then add the ground beef into each potato cup.
Top with as much cheese as you like.
Bake in the oven for 10-12 minutes. Garnish with the remaining parsley and serve!