The potatoes stuffed with taleggio are a rich and cozy dish, perfect for cooler days or for a dinner that wants to comfort without too much fuss. The sweetness of the potato perfectly matches the strong and creamy taste of taleggio, creating an irresistible contrast. Easy to prepare and versatile, they can be served as a hearty appetizer, an irresistible second course, or a gourmet side dish. Once baked, they release an aroma that conquers at first taste. Other delicious recipes with potatoes include pizzaiola-style potatoes cooked in a pan, veg potato and tuna salad, yeast-free potato flatbread, or potato wraps.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 potatoes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing potatoes stuffed with taleggio
- 6 potatoes
- 7 oz Taleggio
- to taste salt
- to taste pepper
- 4 tablespoons extra virgin olive oil
- 1 tablespoon chopped parsley
Tools for preparing potatoes stuffed with taleggio
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- Baking dish
- Pressure Cookers
- Steamer Basket
Steps for preparing potatoes with taleggio
Wash the potatoes and steam or boil them with the skin on. They need to become soft to the core. Meanwhile, cut the taleggio into chunks after removing the rind.
Once cooked, remove the skin from the potatoes. Scoop them out to form a boat shape. Add the extracted pulp to the taleggio. Season the potato and taleggio mixture with salt and pepper and mix well.
Place the scooped potatoes in a baking dish where you have drizzled a little oil. Fill them with the potato and taleggio mixture. Drizzle with a bit more oil and bake in a preheated static oven at 392°F for about 20-25 minutes. Serve immediately.
Storage
I do not recommend storing potatoes; it is preferable to consume them within a few hours of cooking.
