Stuffed Potatoes

Potatoes cooked until soft, halved and hollowed out, filled with spiced minced meat and cheese, and baked until golden. No country is named, though the seasoning points somewhere. Curry powder, paprika, turmeric and mixed herbs in a minced meat filling is a combination that turns up across South African and West African home cooking rather than in European or American stuffed potatoes, which lean on bacon, sour cream and chives. There is nothing else in the recipe to place it, so no country has been assigned, but the spicing is worth noticing. The construction is sound. Hollowing out a cooked potato and refilling it works because the skin holds its shape while the interior has already softened, and the second bake crisps the outside while melting the cheese. Leaving a reasonable wall of potato inside the skin is the part people get wrong, scooped too thin, it collapses when filled. Two problems with the source. Its temperature conversion is wrong, the Fahrenheit and Celsius figures it gives as equivalent are about fifty degrees apart. And its ingredient list carries no quantities at all beyond the potatoes, plus a line instructing the cook to season according to preference, which is not an ingredient. Its prose also contains stray HTML fragments.