Potatoes stuffed with rice and onions

8 large potatoes

3 onions

1 glass rice

1 dill

2 tbsp. vegetable oil

2 tbsp. tomato paste

black pepper

salt

Wash rice, onion, peel and finely chop in a skillet, pour vegetable oil, heat, put the onion, passionate until Golden, add the rice and simmer until the rice is yellow, pour 4 cups of water, on a moderate fire to extinguish until the rice is cooked, then drain.

Peel and cut a potato in half, cut the core in each half, leaving only a wall thickness of approximately 1.5-2 see

Dill finely chop, add to the rice with onion, pepper, salt and stir.

Stuff cooked with a mixture of potatoes, put in a saucepan, pour 1 Cup of water, put in the oven and bake at 180 degrees for half an hour.

Tomato paste diluted with a glass of water, pour in the potatoes, then bake the potatoes stuffed with rice and onions, for a further 10 minutes