Instructions

Peel the potatoes and cut into slices about 1/4 inch thick. Place in a pot with cold water and salt. Cover and bring to a boil, lower the heat a bit keeping the water boiling. Cook for 18-20 minutes until fork tender. Drain and let the potatoes cool slightly.

Meanwhile, heat oil in a skillet over medium heat. Cook and stir the onion, green pepper, and garlic in the hot skillet until the onion has softened and turned translucent, about 10 minutes. Increase heat to medium-high, and stir in ground beef. Cook until the beef is crumbly and no longer pink. Stir in ½ tsp salt, pepper and tomato paster until the tomato paste has dissolved. Scrape into a mixing bowl, and allow to cool to room temperature.

Cut the cheese into rectangles ½ inch x 1 inch

Mix in a blender half the sour cream, parsley, salt, and pepper. Repeat with the other half and the chipotle. Place the sauces in bowls.

Mash the potatoes thoroughly to remove chunks. Working with floured hands, make a ball about 1/2 cup mashed potatoes, form a disc in your hand, place a tbsp full of beef mixture with cheese piece in middle and close to form a stuffed potato. Then roll in flour and repeat with remaining puree.

Beat eggs with salt, dip the potatoes in the egg, then roll in the Panko breadcrumbs coating evenly.

Bake potatoes in the broiler for 3-4 minutes until golden. Turn and repeat until browned.