I must admit that sometimes the recipes I propose on the blog are inspired by phone conversations with friends or family! These baked stuffed potatoes, for example, were born from one of those long and fruitful conversations, and I must say that once in the kitchen, the result was truly surprising! Of course, I offer you my personal version, but nothing prevents you, if you wish, from making some variations based on your tastes or the ingredients you have available! They are indeed very versatile and lend themselves to a thousand variations and different fillings. For me, they are also the perfect fridge-clearing dish, having some urgent ham to use up! You can serve them as a main dish for dinner or brunch, or as a appetizer or fancy finger food within a buffet! In whichever way you choose to present them, they will always be a success!
Do you love potatoes in every possible and imaginable way? Try these ideas too, all scenic and delicious:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 30 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATION LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while costing you nothing extra!
- 4 potatoes (medium, preferably the same size)
- 4.23 oz provola cheese (I use silana)
- 2.82 oz prosciutto (cured or cooked)
- 1 egg
- 1.76 oz Parmigiano Reggiano DOP (grated + as needed)
- as needed breadcrumbs
- 1 bunch chopped parsley
- as needed nutmeg
- as needed powdered garlic
- 3 tablespoons extra virgin olive oil
- as needed salt
- as needed mixed peppercorns
Tools
- 1 Saucepan
- 1 Knife
- 1 Melon baller
- 1 Tray
- 1 Fork
- 1 Bowl
- 1 Baking tray
- 1 Parchment paper
Preparation
Wash the potatoes thoroughly, leaving the skin intact. Put them in a saucepan with salted water and cook for 20-25 minutes from boiling. Drain and let them cool completely (fig. 1).
With a knife, cut them in half lengthwise (fig. 2).
Using a melon baller, remove a good portion of the pulp, being careful not to break the edges or the bottom of the potatoes themselves (fig. 3).
They should have a small edge to support the filling* (fig. 4).
Arrange the hollowed-out potatoes on a tray to cool completely (fig. 5).
Meanwhile, work the potato pulp in a large bowl and mash it with the tines of a fork. Add the egg, ground pepper to taste, and powdered garlic (fig. 6).
Add the finely chopped parsley and adjust with salt (fig. 7).
Also add the nutmeg and the grated parmesan (fig. 8).
Finish by adding the diced provola and the ham in strips, then mix until all the ingredients are well combined (fig. 9).
Fill the potatoes with this mixture, then transfer them to a baking tray lined with parchment paper (fig. 10).
Drizzle with olive oil and sprinkle with more grated parmesan and breadcrumbs on top (fig. 11).
Bake the potatoes in a preheated oven at 356°F for 20 minutes, then turn on the grill function and continue cooking for another 5 minutes or until the cheese has melted and a light crust has formed on the surface (fig. 12).
Remove from the oven and serve the stuffed potatoes immediately while still hot with a drizzle of raw olive oil on the surface.
And voilà…the baked stuffed potatoes are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉Baked stuffed potatoes can be stored in the fridge in suitable refrigeration containers with an airtight closure for up to 3 days.
Tips, notes, variations, and suggestions
🟣* To scoop out the potato pulp, I recommend doing it this way: 1) cut around the edge of the potatoes with the tip of a knife, estimating about 0.39 inches; 2) start scooping the pulp in the center with the melon baller and finish the edges with the knife itself to perfect it and at the same time avoid breaking it.
🟣For fish lovers, you can replace the cooked or cured ham with the same amount of smoked salmon or anchovies in oil which go wonderfully; the choice of cheese can also be varied with another type of soft cheese or, if you prefer, with cubed mozzarella, provided it is specifically for pizza or well-drained mozzarella from its whey.
