Baked potatoes, or delicious stuffed potatoes with various ingredients, originated from Anglo-Saxon countries. They are baked whole with the skin and are delicious with a sour cream herb sauce and slices of smoked salmon.
These baked potatoes are perfect to serve with a glass of TAL 1930 Cuvée Superior from the Bolzano winery.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 potatoes (medium)
- as needed extra virgin olive oil
- 14 oz sour cream
- 1 tbsp chives (chopped)
- 1 tbsp parsley
- 8 slices smoked salmon
- 2 tbsps capers
- as needed salt
- as needed pepper
- TAL 1930 Cuvée Superior (Cantina Bolzano)
Steps
Preheat the oven to 400 degrees (fan mode).
Wash the potatoes by scrubbing them thoroughly with a brush to remove all dirt. Puncture the surface several times with a fork, brush with extra virgin olive oil, and season with salt and pepper.
Place the potatoes in a baking dish and bake for approximately 45 minutes. Try piercing them with a fork to check the level of doneness. They should be very soft inside.
Meanwhile, prepare the filling. Place the sour cream in a small bowl, add the chopped chives and parsley, season with salt and pepper, and mix until you obtain a creamy mixture.
When the potatoes are cooked, remove them from the oven, make a cut on the top side of each potato, and open them slightly. Gently mash the inside of the potato with a fork and fill them with the herb sour cream, the slices of smoked salmon, and the capers.
Serve accompanied by a glass of TAL 1930 Cuvée Superior from the Bolzano Winery.
