- Choose potatoes that are uniform in size, then peel, core and soak them in salted water.
- Drain, dry well and fry.
- Remove and place the potatoes onto absorbent paper towels to cool, then fill them with the seasoned ground beef.
- Arrange neatly, upright, in a pot, then cover half-way with the well-seasoned stock and cook slowly.
- For variety, try tomato juice instead of beef stock.