Stuffed Potatoes Lebanon 12 largish potatoes 4 tablespoons butter Filling, including pine nuts, if you like, raisins 4 tablespoons tomato paste Salt and black pepper 6 tablespoons oil Choose a type of potato which does not disintegrate easily. Peel the potatoes and hollow them out with an apple corer or a small pointed knife. Turn them in hot butter for a few minutes until they are slightly colored. Prepare the filling. Stuff the potatoes with it and pack them tightly side-by-side in a large oven dish. Dilute the tomato paste with enough water to half-cover the potatoes. Season to taste with salt, pepper, add oil, and mix well. Pour over the potatoes. Bake, uncovered, in a preheated moderate oven (375°) until the potatoes have browned a little. Then cover with a lid or a large piece of foil, and continue to bake for 3/4 hour longer, or until the potatoes are soft but do not fall apart, and most of the sauce has been absorbed. From "Arab World Cook Book" by Jameela Shaheer middle eastern recipe index christina m k al-sudairy buy the book!