Finely chop the whole onion and then divide in half.
Place in a large bowl: ground beef, chopped coriander, sweet paprika, garlic powder, half a chopped onion, cumin, chili, bread crumbs, egg, olive oil, salt and pepper.
When everything has become unified, put in the fridge.
Take the potatoes (peel if desired) and cut them in half.
With the help of a parisian spoon - empty the contents of the potato but keep at least semi-three-quarters centimeters of the shell (With the the emptied contents of the potato, you can save on the side and at a later date, make mashed potatoes!).
Try to keep the potato halves together – so they don’t “mix n’ match”.
Remove the meat from the refrigerator and begin to fill up the open potatoes.
Fill each potato with meat all the way - but make sure it doesn’t go over - and close the two halves – we now have a potato from the outside – with a great stuffing inside.
We now continue this process until all the potatoes look the same way that they did at the beginning, but with a great stuffing!
Take two not very deep bowls. In one bowl, beat 2 eggs with a pinch of water. In the second bowl, put a generous amount of flour.
Dip each potato into the egg and then coat with flour.
Place the stuffed potatoes on the side.
In a very large saucepan, heat oil.
When the oil is hot, put in the potatoes - and fry them on all sides (this would be more comfortable to do with tongs) until it begins to brown. This action is intended to ensure the potatoes do not fall apart in cooking.
When the potatoes are lightly browned on all sides very – take them out.