A recipe from Bon Appétit brings together two dependable comfort-food elements: baked potatoes and spiced beef.
The beef topping takes its cue from picadillo, a dish with roots across the Spanish-speaking world and many regional interpretations. Here, it is presented as the centrepiece for a split baked potato rather than as a filling or stew.
A useful weeknight format
The appeal lies in the format. A baked potato provides a substantial base, while the seasoned beef adds a more assertive layer of flavour. Bon Appétit frames the topping as so adaptable that it would improve almost anything it lands on.
For cooks in Montenegro, the recipe is best approached as an international comfort-food idea rather than a local classic: a straightforward combination suited to a relaxed lunch or dinner when a familiar potato needs a more spirited topping.