Stuffed potato punnets: the recipe for a delicious and stringy side dish

The stuffed potato boats I am a outline stringy and tasty, a different way to taste the potato, also ideal as second course for a delicious dinner. To make them, just cook the whole potatoes cookeddivide them and empty them, so as to stuff them with the mashed potatoesthe sour creamhe grated cheese, pancetta, herbs and spices. These stuffed potatoes are also perfect for a aperitif or a buffet, you can really make them for any occasion: everyone will love them. You can also vary the filling as you wish and replace the sour cream with béchamel and the bacon with prosciuttohey grainhe salami or the deli meats you have. Here’s how to prepare them.

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How to make stuffed potato punnets

Preheat the oven to 190°C. Prick the potatoes with a fork and grease them with oil. Bake them in a static oven at 190° for 1 hour.

Cut the potatoes in half and hollow them out to prepare the boats. Put the pulp in a bowl.

Mix the oil with the salt, pepper, paprika, garlic powder and parmesan. Brush the seasoned oil over the boats.

Mix mashed potatoes with shallots, cooked bacon, sour cream and cheese using a fork. Get a creamy puree.

Pour the mash over the boats and sprinkle with more cheese. Bake at 190°C for 15 minutes.

Serve the potatoes with the shallots and bacon.

storage

You can store the stuffed potatoes in the fridge for 2 daysinside an airtight container.