Stuffed baked potatoes: the recipe for a simple and delicious side dish

The stuffed baked potatoes I am a outline rich and delicious, perfect to accompany second course of meat, a charcuterie and cheese platter or an egg omelet. For a lighter but equally satisfying meal, you can accompany them with a serving of cooked vegetables or a large mixed salad. It is an easy preparation and within everyone’s reach: the potatoes are steamed, cut in half and part of their pulp is extracted.

The potatoes are then stuffed with a filling made from mashed potatoes, fontina and diced speck, then baked until the surface is golden brown and the core is stringy and irresistible. Delicious baskets, excellent to serve also as antipasti a dinner between guests or on the occasion of a Sunday brunch, which will seduce young and old with their kindness and simplicity.

For an impeccable result, choose potatoes around the same size: this way they will cook evenly. Since they can be used with all types of bark, buy them from organic farming and brush them vigorously, under running cold water, to remove any soil residues.

Depending on your tastes and the availability of ingredients, you can make different variants: you can replace the fontina with provolone, caciocavallo, provola, mozzarella or the cheese you prefer; instead of speck, you can use another charcuterie of your choice, while for a vegetarian versionyou can omit it and add pan-fried mushrooms, pumpkin or radicchio with a drizzle of oil.

Find out how to prepare stuffed baked potatoes by following the step-by-step procedure and tips. If you like potatoes, don’t miss the classic recipe for baked potatoes and jacket potatoes. You can also use the Sweet potatoes and stuff them, for example, with cheddar and bacon, a delicious alternative to the famous American baked potatoes.

How to make stuffed baked potatoes

Wash the potatoes well 1.

Dry them and brush them vigorously, in order to eliminate any soil residue 2.

Steam them 3 or, alternatively, boil them in plenty of water for about 20 minutes 3.

Drain the potatoes and let them cool, then cut them in half lengthwise 4.

Using a spoon, take some of the pulp, leaving about one cm on the bottom and on the edges 5.

Collect the potato pulp in a bowl and mash it with a fork 6.

Add the fontina cheese cubes seven

Also add the chopped speck 8

Drizzle with extra virgin olive oil 9

Oregano scent ten

Season with salt and pepper then stir well to combine 11

Stuff the potatoes with the prepared filling using a teaspoon 12

Arrange the potatoes on a baking sheet lined with parchment paper and lightly greased at the bottom 13

Drizzle with another round of extra virgin olive oil 14

Fill with the dried oregano (15) and cook at 180°C for about 15-20 minutes.
Remove from the oven and serve the hot potatoes immediately.

storage

Stuffed baked potatoes can be stored in the refrigerator, in a special airtight container, for 2-3 days.