In a medium-sized skillet, add the olive oil and let it simmer for (1-2 minutes). Then, add the onions, followed by the minced garlic, and cook for (3-5 minutes) or until translucent in color. Then, add the minced meat, and cook for (5-8 minutes), stirring occasionally, or until the meat is lightly browned. Then, add the salt, black pepper, and roasted pine and cook the meat for another 5 minutes or until browned, stirring occasionally.

Remove the meat filling from heat and set it aside to cool.

Preheat the oven to 210°C (410°C)

Peel the skin of the potatoes and carefully core out the middle portion of the potatoes, leaving 1 cm of potato flesh on the sides. As you prepare the potatoes, place the potato cores and potato shells in a container filled with water to prevent decolorization.

Then, place the potato cores at the bottom of a greased casserole. Then, place the potato shells on top of the potato cores—drizzle olive oil and lemon juice on the potatoes.

Bake the potatoes for 5 minutes to give the crust a slightly golden color. Then remove the potatoes and set them aside to cool down slightly.

Add and combine the chicken stock, lemon juice, and olive oil. Set the mixture aside.

Stuff the potato shells with the meat filling and place them on top of the potatoes cores. Then, pour the chicken stock mixture onto the stuffed potatoes. Cover the casserole with aluminum foil and bake the potatoes for 25-30 minutes or until the potatoes are tender.