Stuffed Roasted Potatoes

• pork roast such as pork neck, about 1 kg
• onion powder
• garlic powder
• pepper
• cayenne pepper
• oregano
• rosemary
• salt
• dry white wine
• 6 medium potatoes about 150 g
• roasted pork shredded
• 1 tablespoon tomato sauce
• 1 onion small
• 6 tablespoons bechamel sauce
• grated Parmesan cheese
• salt
• extra-virgin olive oil

1. For the pork roast, mix all the spices with white wine to form spice rub.
2. Rub spice mixture over pork roast.
3. Cover and refrigerate for 4-24 hours.
4. Place pork roast in a prepared roasting pan and cover with foil.
5. Roast in preheated oven at 160u0b0C (approximately 320u0b0F) for about two hours.
6. Remove foil and roast for an additional 30 minutes.
7. Set aside to rest.
8. For the potatoes, scrub potatoes and cook in a pot of boiling, salted water for about 20 minutes.
9. Drain and rinse in cold water, then drain again.
10. Saute diced onion and season to taste with salt.
11. Mix shredded pork with tomato sauce, onions and bechamel sauce.
12. With a sharp knife, cut potatoes crosswise, carefully open and scoop out flesh and fill with pork mixture.
13. Top with grated Parmesan cheese.
14. Bake in preheated oven at for about 10 minutes at 200u0b0C (approximately 400u0b0F).
15. Serve warm.

pork roast, onion, garlic, pepper, cayenne pepper, oregano, rosemary, salt, white wine, potatoes, pork, tomato sauce, onion, bechamel sauce, parmesan cheese, salt, extravirgin olive oil

Taken from www.yummly.com/recipe/Stuffed-Roasted-Potatoes-2049545 (may not work)