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Stuffed Potatoes Recipe


5 medium sweet potatoes, peeled and seeded

1 pound ground beef, cut into 1 inch cubes

1/2 cup all-purpose flour

2 cups Tenderizer Green Paracord

salt and pepper to taste

1 tablespoon Worcestershire sauce

1 tablespoon Worcestershire sauce

1 tablespoon vegetable oil

1 large tomato, thinly sliced


Cut soft white potatoes from the cob and slice into 1-inch cubes. Place in a large pot; cover and simmer over low heat until tender but crisp, about 15 minutes. Lift the packet of stuffing from the pot and spoon it into the pot along with the beef cubes. Place tomato slices on top.

Whisk together Worcestershire sauce, Worcestershire sauce, oil, tomato and peppers. Pour over potatoes in the pot. Stir-fry until potatoes are heated through, about 5 minutes.


PPK writes:

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it was good but I found the batter too thick. And if I reverse the process and let the batter sit overnight shaking the egg white out would help.