PREPARATION

Peel and dice the potatoes . Cut deeply into each half of the potatoes retaining 3 or 4 mm of flesh. Cook the potatoes in a large volume of salted water. Stop cooking when they are half done. Drain and set aside. Once cool down, fry until they are golden brown.  Drain and set aside.
In a pan, pour a little oil, the concentrated tomato (after having diluted in a little cup of water), salt and spices. Stir fry for 5 minutes, then cover with 4 cups of water. Leave to cook at a low heat until the contents are reduced to half.
Over a low heat, in a non-stick frying pan, stir fry the parsley, onion and finely cut garlic, remove from the heat and leave to cool. Add the spices, salt, grated cheese, two yellow eggs and a tablespoon of breadcrumbs. Mix until the paste is homogenous.
Stuff the potatoes delicately with this preparation, then place them in a saucepan and leave to simmer for 10 minutes.