Baked Potato Meat Dill (Printable Recipe)
Crispy potato halves filled with savory minced meat and a creamy cucumber dill yogurt topping.
# Ingredients You'll Need:
→ For the Potatoes
01 -
3 medium starchy potatoes, peeled and halved lengthwise
02 -
2 tablespoons olive oil
03 -
Salt, to taste
→ For the Meat Filling
04 -
150 grams minced meat
05 -
1 medium onion, finely chopped
06 -
1 medium carrot, grated
07 -
1 medium tomato, diced
08 -
1 teaspoon sweet paprika powder
09 -
Salt, to taste
10 -
1 tablespoon olive oil
→ For the Yogurt Sauce
11 -
3 tablespoons Greek yogurt
12 -
1 small cucumber, grated and drained
13 -
1 tablespoon fresh dill, finely chopped
14 -
Salt, to taste
→ For Garnish
15 -
Fresh green onions, chopped
# Steps to Follow:
01 -
Preheat oven to 180°C (360°F). Peel and halve the potatoes lengthwise. Scoop out centers to create cavities. Rub with olive oil and season with salt. Place on parchment-lined baking sheet, cut side up.
02 -
Bake for 15–20 minutes until slightly tender but still firm. This ensures proper texture for the final bake.
03 -
Heat olive oil in a skillet over medium heat. Sauté onion until translucent. Add grated carrot and cook 2–3 minutes. Add minced meat, paprika, and salt. Cook until meat is browned. Stir in diced tomato and simmer briefly.
04 -
Remove pre-baked potatoes from oven. Fill each cavity with meat mixture. Return to oven and bake for another 15 minutes until golden and crisp on top.
05 -
In a bowl, combine Greek yogurt with drained grated cucumber, dill, and salt. Mix until smooth.
06 -
Garnish stuffed potatoes with chopped green onions. Serve warm with a dollop of the yogurt sauce.
# Extra Tips:
01 -
Squeeze the grated cucumber well to avoid a watery sauce.
02 -
Do not overbake the potatoes during the first step to keep them intact for filling.