Oven-stuffed potatoes that are tasty and flavorful. The recipe I want to share with you today is for a potato-based main course. These are potatoes that I first parboiled, then hollowed out and filled with a rich and flavorful stuffing. Just imagine the goodness and special taste, and they’re also quite simple to make. I recommend choosing potatoes of the same size to ensure even cooking. Few and simple ingredients for a recipe that wins everyone over, and potatoes are so versatile they should always be at home to solve many lunches and dinners. I also recommend not missing the recipe for my Potato Cake in a Pan with a tasty and flavorful filling. Let’s hurry into the kitchen and prepare some delicious oven-stuffed potatoes together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Energy 218.90 (Kcal)
- Carbohydrates 18.32 (g) of which sugars 1.37 (g)
- Proteins 12.01 (g)
- Fat 11.22 (g) of which saturated 2.14 (g)of which unsaturated 1.76 (g)
- Fibers 2.16 (g)
- Sodium 296.95 (mg)
Indicative values for a portion of 170 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Stuffed Potatoes
- 8 potatoes (medium-sized)
- 1/2 cup grated Parmesan cheese
- 2.5 oz speck
- 4.2 oz scamorza cheese
- 1/4 cup milk
- to taste extra virgin olive oil
- to taste salt
- 1 pinch pepper
What You Need to Prepare Oven-Stuffed Potatoes
- Potato Masher
- Peeler
How to Prepare Oven-Stuffed Potatoes
Choose medium-small potatoes of the same size. Peel them and wash them under running water. Cook the potatoes in water for about 18-20 minutes. They should soften without cooking completely, otherwise they will break when hollowed out. They will finish cooking in the oven.
Drain the potatoes and let them cool. With the help of a knife and a teaspoon, gently hollow them out. Prepare them all in the same way. Put the potato pulp you have hollowed out in a bowl, add the milk, and mash it to a puree with a potato masher.
Add a pinch of salt, the scamorza cut into small cubes, the speck cut into strips, 40 grams (1/3 cup) of grated Parmesan, and a pinch of pepper. Mix.
Using a teaspoon, fill the potato shells with the mixture. Pack the filling and be generous. Place the stuffed potatoes one next to the other in an oiled baking dish, trying to keep them upright.
Add some grated Parmesan cheese on each and then a drizzle of extra virgin olive oil. Cook the potatoes in the preheated oven at 375°F in static mode for about 16-18 minutes. In the last few minutes of cooking, set the oven to grill for a tasty crispy crust.
See you tomorrow with a new recipe, a hug, Loredana
Loredana’s Tips
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If you prefer, you can replace the speck with cooked ham or omit it for a vegetarian version
If any stuffed potatoes are left over, store them in a container in the fridge. Simply reheat them in a hot oven or microwave for a few minutes
You can also cook the potatoes in an air fryer at 375°F for 16 minutes
Also read the recipe for Crispy Potato Balls
