Wash the potatoes well and boil them in boiling water with salt and a teaspoon of sugar.
The sugar added to the boiled water will give the potatoes an extra sweetness.
We do not let the potatoes boil for good, but just let them penetrate easily.
Then peel the potatoes and cut them in half, crosswise.
Hollow the inside with a teaspoon, leaving a housing 1-2 mm thick.
For the filling, clean and chop the vegetables into cubes, then lightly fry them in olive oil flavored with basil leaves and 2 cloves of crushed garlic.
We also add a few drops of water, so as not to get that taste of frying harmful to the body.
When the vegetables are well penetrated, add the minced meat and mix intensely to brown evenly.
Season the mixture with salt, pepper and thyme, add a little water so that the ingredients do not stick to the walls of the pot, then leave the mixture to cool.
When it is cold, add 2 small eggs or one large one and mix the composition.
With this mixture we fill the potato carcasses.
For the sauce, heat the oil with two cloves of crushed garlic and a few broken basil leaves, then add the tomato paste, mix a few times and top with boiled water.
Let the sauce boil for 10 minutes, during which time we season it with spices, then add the stuffed potatoes, but also the surplus stuffing that did not fit in them, as well as the potato pulp hollowed and chopped into cubes.
Add a sprig of rosemary in the middle and put the dish in the oven for 15 minutes, and 5 minutes before turning off the heat, sprinkle over the potatoes, grated mozzarella.
At the end, after the food is a little tempered, sprinkle a little grated Parmesan cheese and finely chopped greens.
These potatoes stuffed with minced meat came out very good, in tomato sauce, I recommend you to try them with confidence!