Stuffed potatoes are a delicious and tasty dish, an enriched version of classic baked potatoes that conquers from the first taste. Their preparation is very simple: after having been boiled whole, the potatoes are cut in half and deprived of part of their pulp which, mixed with the other ingredients, will form the delicious filling.
We have chosen a classic filling based on cold cuts and cheeses, to be precise speck and fontina: the result, after cooking in the oven, are potatoes golden on the surface and with a soft and stringy interior, perfect to serve as a second dish. dish together. with cooked vegetables or a mixed salad, but also to serve as a rich accompaniment or to prepare for a Sunday brunch.
Even though it is a very simple and quick preparation, there are two little tips to keep in mind to obtain an impeccable result: choose potatoes of approximately the same size, so that the cooking is uniform and, given that they are used with the whole skin, make sure that they come from organic farming.
Depending on your tastes and what you have available, you can make stuffed potatoes in different variations, combining your favorite ingredients, or even try the recipe with a different variety of potatoes: excellent ones, for example, are stuffed sweet potatoes, Bavarian ones. baked in foil and hasselback, prepared with red potatoes.
Learn how to prepare stuffed potatoes with step by step procedure and tips. Among other delicious potato recipes, don’t miss the potato gratin or the bacon version.
Ingredients
POTATOES
4
FONTINA
150 grams
GRAIN
100 grams
DRIED OREGANO
snack
EXTRA VIRGIN OLIVE OIL
snack
SALT
snack
PEPPER
snack
How to prepare stuffed potatoes
Step 1
Start the preparation by washing the potatoes
1
, then dry them and brush them vigorously to remove any residual dirt. Then boil them in plenty of water for about 20 minutes, or until you can easily pierce them with a fork.
Step 2
Once ready, drain the potatoes and let them cool, then divide them in half lengthwise, without removing the skin. Remove part of the pulp using a spoon, leaving about 1 cm at the bottom and around the edges
2
.
Step 3
At this point, collect the pulp in a bowl and mash it with a fork.
3
or, if you prefer, with a potato masher.
Step 4
Then add the diced fontina, the chopped speck and season with a drizzle of extra virgin olive oil.
4
.
Step 5
Finally, add the oregano, salt and pepper and mix well to combine everything well.
5
.
Step 6
Stuff the potatoes with the prepared filling, using a teaspoon
6
.
Step 7
Place the potatoes on a baking tray lined with parchment paper and lightly greased at the bottom, season with another drizzle of extra virgin olive oil.
7
and more dried oregano, then bake in the oven at 180°C for about 15-20 minutes.
Step 8
Your stuffed potatoes are ready
8
: take them out of the oven and enjoy them hot with whatever you prefer.
Tip
If you wish, you can replace the fontina with scamorza, caciocavallo, provola or your favorite string cheese; however, instead of speck, you can use mortadella or another cold meat of your choice.
To obtain a slightly gratinated effect, you can sprinkle a little grated parmesan just before cooking, and set the grill function during the last 5 minutes of cooking.
If there are any leftovers, you can store the stuffed potatoes in the refrigerator, in a special airtight container, for 2 to 3 days. In this case, we suggest reheating them in the oven before serving them, so that the filling becomes stringy again. Alternatively, you can boil the potatoes in advance, so that if necessary you will only have to core and stuff them.
Variations
Easy, quick and above all delicious, stuffed potatoes can accommodate different types of fillings, including vegetarian: in addition to cold meats and cheeses, cooked vegetables are ideal as a filling, which you can choose according to the season and, of course, your tastes. You can try, for example, a variation based on tomato, scamorza and basil with Mediterranean flavors, experiment with seafood versions with smoked salmon or tuna mousse or opt for a filling based on mushrooms, mozzarella and caramelized onion, perfect during the fall season. Here are 4 variations of stuffed potatoes to try.
Potatoes stuffed with tuna
A classic combination is revisited and offered in a tasty way in potatoes stuffed with tuna, in which a delicate mousse made from tuna and ricotta serves as a filling for boiled potatoes. After cooking the potatoes, cut them in half and empty them, then crush the pulp obtained and mix it with the well-drained tuna, the ricotta and a teaspoon of mayonnaise. Season with salt and pepper, transfer the mousse to a piping bag and distribute it inside the potatoes, creating small clumps. Finally, complete with a few fresh oregano leaves and bring to the table.
Potatoes stuffed with tomato, scamorza and basil
A very simple and Italian recipe, perfect to prepare even at the last minute. Start by cutting some cherry tomatoes into small pieces, then let them drain for a few minutes in a colander before seasoning them with salt and extra virgin olive oil. Then cut your favorite cheese into cubes: we used smoked scamorza, but you can also opt for simple mozzarella, making sure it is very dry. Finally, chop the basil and stuff the potatoes with the three ingredients: you can choose to eat them like this or place them under the grill for a few seconds to melt the scamorza.
Potatoes stuffed with mushrooms, caramelized onions and mozzarella
True protagonists of autumn, but also of the first month of winter, mushrooms go very well with potatoes. For this recipe you can choose the variety you prefer: just brown them in a pan with a little garlic and a spoonful of extra virgin olive oil until golden brown. Separately, boil the potatoes, prepare the caramelized onions and cut the mozzarella into cubes after having drained it well from the whey. Once the potatoes are ready, stuff them and bake them in the oven for a few minutes, just long enough for the mozzarella to melt.
Potatoes stuffed with smoked salmon, goat cheese and chives
We finish with a fresh, light and very simple recipe, ideal to enjoy in summer. To prepare it, all you need is smoked salmon, fresh cheese, preferably goat’s cheese, and a little chives. First create a cream with the cheese and a drop of milk, then add the chopped chives with a knife, leaving a handful aside, and a few drops of lemon, then season with salt and pepper. Stuff the previously boiled and hollowed out potatoes by adding first the cream cheese then the salmon, complete with the reserved chives and serve.
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