Selects approximately the same medium sized potatoes. Peel and cut on one side, to be able to be secured. From the other side carve with the tip of a knife and add salt. Chop in small pieces and stew in some of the oil until soft. Add chopped tomatoes, garlic and parsley. The mixture is seasoned with salt and pepper and stew until the liquid is poizpari. Potatoes filled with stuffing, rank in pan and sprinkle with remaining sunflower oil. Between them pour the remaining stuffing. Pour a little hot water and bake in a moderate oven.