Preparation of Volcano Potatoes

• Wash the potatoes thoroughly, removing any traces of soil, and dry them perfectly.
  Wrap each one individually in aluminum foil and place them on a baking sheet.
  Bake them at 356°F in a preheated fan oven for forty-five minutes: remove one potato, slightly open the foil, and gently try to insert a skewer to check that the potatoes are soft, otherwise extend the cooking for another five minutes.

• Once cooked, remove them from the aluminum and cut off the two ends of each potato. Let them cool slightly and with a melon baller or a teaspoon, carefully hollow them out, leaving about half an inch from the edge and bottom.
  Slightly salt them.
  Cut the provolone into sticks or cubes.
  Wrap each potato in a slice of speck.

• Fill them with provolone, filling the cavity as much as possible because it will shrink when melting, being careful not to break the potatoes.
  Place the potatoes on a baking tray lined with parchment paper, keeping them close together and ensuring that the ‘closure’ of the speck slice adheres to the adjacent potato to prevent it from opening during cooking.
  Bake in a hot oven at 392°F in fan mode for about fifteen minutes, until the cheese has melted.
  Remove from the oven and serve your volcano potatoes hot, sprinkling with chopped rosemary and pepper as desired.

  Chez Bibia