Stuffed baked potatoes with mince and motsarella cheese

Ingredients 

2 medium (600 g) potatoes 

200gr of motsarella cheese 
¼ cup (60 ml) olive oil 
1 medium (150 g) onion, finely chopped 
2 cloves garlic, finely chopped 
250 g beef mince 
200 g tin tomatoes 
2 tbsp (50 g) tomato paste

1/2 teaspoon of cinnamon 

1/4 tsp of allspice

Instructions

Preheat oven to 180°C (160°C fan-forced). Line a medium baking dish with baking paper. 

Halve the potatoes lengthways and carefully scoop out the flesh, leaving a 1 cm border. Dice the flesh finely and reserve. 

Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Cook the potatoes halves, skin side down, until soften and slightly brown. Turn over and fry on the other side until brown, approximately 10 minutes. Remove and drain on kitchen paper. Place cut side up in the prepared baking dish. 

Using the same frying pan add the remaining oil. Fry the onions and garlic over low heat, stirring frequently. When soft, add the beef and eggplant flesh, stirring frequently to brown well. Add the tomatoes, tomato paste, cinnamon and Allspice  salt and pepper. Mix well and simmer for 10 minutes. 

Spoon the meat mixture equally between potatoe  halves, pressing in firmly. Place the thickly grated motsarella over the top and bake for 30-35 minutes, or until heated through and the tops are golden.