This stuffed potatoes saffron recipe fills crisp-skinned baked potatoes with a savoury mixture of soy mince, onion, tomato and brewed saffron. It works as a simple vegetarian main, and the filling can also be adapted for cooked chicken or minced meat.

Saffron stuffed baked potatoes with soy, onion and tomato filling

Ingredients

  • 2 large baking potatoes
  • 4 tablespoons olive oil, divided
  • 100 g dried soy mince or textured vegetable protein
  • 1 medium onion, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon hot saffron infusion
  • 30 g butter
  • Salt, black pepper and garlic powder, to taste
  • Chopped parsley or coriander, to finish (optional)

Check the soy package before starting. Some products need soaking in hot water and draining; others can go straight into the pan with a little liquid. Prepare it according to those instructions, then squeeze out excess water so the filling is not wet.

Cook the potatoes

Scrub the potatoes and dry them. Pierce each one several times with a fork, then rub the skins with 1 tablespoon of olive oil and a small pinch of salt.

For the microwave method, set the potatoes on a microwave-safe plate and cook on high for 7 minutes. Turn them and continue in 1- to 2-minute bursts until a knife enters the centre easily. Microwave strength and potato size vary, so use tenderness rather than the clock as the final test.

If you prefer an oven, bake the potatoes at 200°C (400°F) for 50 to 70 minutes. The longer method gives a drier, crisper skin.

Make the saffron soy filling

Warm 2 tablespoons of olive oil in a frying pan over medium heat. Add the onion and a pinch of salt, then cook for 5 to 6 minutes until soft and lightly golden.

Add the prepared soy mince and the final tablespoon of oil. Cook for 3 minutes, stirring occasionally. Mix in the tomato paste and cook for another minute before adding the saffron infusion, black pepper and garlic powder. If the mixture looks dry, add 1 or 2 tablespoons of water; it should hold together without becoming saucy.

For the most even saffron flavour, bloom it before adding it to the filling. Our guide to brewing saffron explains the gentle method.

Hollow and fill the potatoes

Let the cooked potatoes stand until they are comfortable to handle. Slice a lid from the top of each one, then scoop out the centre with a teaspoon, leaving a shell about 1 cm thick. Work slowly near the base so the skin does not split.

Mash the removed potato with half of the butter and a pinch of salt. Stir in enough of the saffron soy mixture to make a generous filling, then spoon it back into the potato shells. Pile the remaining mixture on top and dot with the rest of the butter.

Brown the tops

Place the filled potatoes in a heatproof dish. Brown them under a medium grill for 5 to 7 minutes, watching closely, until the ridges of the filling turn golden. If your microwave has a combination grill setting, follow its cookware and rack instructions; never place an unsuitable dish or metal rack into microwave-only mode.

For an oven finish, bake at 200°C (400°F) for about 10 minutes, then use the grill for the final minute or two if the tops need more colour.

Serve and adapt

Scatter parsley or coriander over the potatoes and serve them hot with a green salad or a spoonful of plain yoghurt. The filling is rich enough that a light, sharp side works better than a heavy sauce.

You can replace the soy mince with an equal amount of cooked minced chicken or meat. Brown raw meat fully with the onion before the tomato paste goes in, and confirm it reaches a safe internal temperature. The current benchmark is 74°C (165°F) for poultry and 71°C (160°F) for ground beef or lamb; see the official food-safety chart.

Tips for potatoes that hold their shape

  • Use floury baking potatoes of similar size so they cook at the same rate.
  • Leave a sturdy rim when scooping; a paper-thin shell will split under the filling.
  • Drain soaked soy mince well, and cook off any excess moisture before stuffing.
  • Brown the finished potatoes only after the centres are hot.

The vegetarian version contains soy and dairy when made as written. Use olive oil in place of butter if you need a dairy-free filling.