Potatoes stuffed with Meat

Peel the potatoes and carefully hollow out the centers using a small spoon or melon baller, creating a deep cavity for the filling. Reserve the scooped-out potato flesh for another use.

Finely dice the onions and sauté them in a little lard over medium heat until softened and translucent. Season with salt, pepper, and a pinch of sugar, then remove from heat.

Combine the ground mixed meat with the sautéed onions, chopped parsley, and dill, mixing thoroughly until the filling is well blended and evenly seasoned.

Carefully spoon the meat filling into each hollowed potato, packing it firmly without overfilling. Lightly dust the stuffed openings with flour to help seal the filling during cooking.

Heat lard in a deep oven-safe pan or skillet over medium-high heat and sear the stuffed potatoes on all sides until lightly golden. This step adds flavor and helps the potatoes hold their shape.

Transfer the browned stuffed potatoes to a baking dish, add a small amount of water or broth to the bottom of the dish, and cover with foil. Bake in a preheated oven at 375°F (190°C) until the potatoes are fully tender.

Remove the foil during the last 10 minutes of baking to allow the tops to brown slightly. Check doneness by piercing the potato with a knife — it should slide in without resistance.

Serve the stuffed potatoes hot, topped with a generous dollop of sour cream and a sprinkle of freshly chopped parsley and dill for garnish.