Baked Stuffed Potatoes, a tasty main dish that brings the whole family together! It’s simply a variation of baked potatoes and zucchini, equally simple to prepare. A recipe that requires some time for the pre-cooking of the potatoes in the oven, but I assure you it’s really worth it. The result is super melty, and I challenge anyone not to want to try them.
In fact, I had tried a couple of times to find an alternative to baking the potatoes by steaming them in a pressure cooker. The result did not have the desired effects: potatoes were too cooked and fell apart during slicing. Therefore, I recommend cooking them in the oven for about half an hour, cutting them beforehand. Once cooked, they should be removed, stuffed, and put back in the oven just long enough to melt the cheese.
For this recipe, I used bacon and scamorza cheese, but you can replace them with other cold cuts and melting cheeses of your choice. Curious to find out how to prepare them? Then let’s go to the kitchen together, because the melty baked potatoes will be ready in a click!
If you are interested in other tasty main courses, also read:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 25 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 236.49 (Kcal)
- Carbohydrates 17.92 (g) of which sugars 0.97 (g)
- Proteins 8.17 (g)
- Fat 15.06 (g) of which saturated 3.21 (g)of which unsaturated 5.41 (g)
- Fibers 2.23 (g)
- Sodium 989.47 (mg)
Indicative values for a portion of 113 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
- 4 potatoes (medium size)
- 2 tsp extra virgin olive oil
- 1 cup scamorza cheese
- 2.5 oz rolled bacon (sliced)
- salt (to taste)
- pepper (to taste)
- rosemary (chopped to taste)
Tools
- Baking Pan square 8×8 inches
- Chopsticks
- Cutting Board
- Knife
Steps
First, wash the potatoes thoroughly with the skin on under water to remove any dirt, and dry them with paper towels. Then place them on a cutting board and position the chopsticks beside them. Make 3 or 4 cuts about 0.5 inches wide. The chopsticks positioned this way will help prevent cutting through the potatoes.
Place them on the baking pan and drizzle with oil. Season with salt and flavor with pepper and chopped rosemary, either dried or fresh. Bake the potatoes in the oven at 356°F (static function) for 35 minutes. They will be done when you can insert a fork into them without them falling apart. Meanwhile, slice the scamorza cheese thinly. Then take the potatoes and insert a slice of cheese and a slice of bacon into each slit, alternating them.
Put them back in the oven for a minute with the fan function, or until the cheese melts, and serve.
Storage and Tips for Baked Stuffed Potatoes
Baked stuffed potatoes are best consumed immediately.
FAQ Questions and Answers for Baked Stuffed Potatoes
What can I substitute for bacon?
You can use smoked bacon, speck, or any cold cut of your choice.
Can I replace the scamorza cheese?
Yes, you can use smoked scamorza, provola, mozzarella, or any other melting cheese of your choice.
