Mozzarella and Bacon Stuffed Potatoes are a great single dish, really tasty. If you prefer, you can add cheeses or cold cuts of your choice (for example, smoked cheese, Emmental, or speck, cooked ham). Try them and let me know.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 40 Minutes
- Portions: 6/8 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 8 potatoes (about 5 oz each)
- 2 1/2 oz Parmigiano Reggiano DOP (grated)
- 4 1/2 oz mozzarella
- 5 1/3 oz bacon
- 2 pinches fine salt
- 2 pinches coarse salt
- as needed olive oil
Preparation
Wash the potatoes, place them in a pot with plenty of water, add the coarse salt, and cook for about half an hour or until the potatoes are soft. If they can be pierced with a fork, they are ready.
Let the potatoes cool slightly, cut them in half lengthwise, scoop them out with a teaspoon, removing the central part but leaving a border of about 1/3 inch.
Place the potatoes in a lightly oiled baking dish 12 inches in diameter.
Place the inside of the potatoes in a bowl, you can mash it with a fork or, if you prefer, with a potato masher.
Brown the bacon slices in a pan until they become golden.
Add to the potato mash the bacon cut into very small pieces (I cut it with scissors), diced mozzarella, 1 3/4 oz of grated Parmigiano, and fine salt.
Mix well to combine all the ingredients.
Fill the potatoes with the filling, sprinkle with the remaining 3/4 oz of Parmigiano and a little oil.
Bake in the oven at 350°F for about 25 minutes.
Brown on top for a few minutes using the grill function.
Suggestions/Advice
You can vary the type of cheese and cold cuts according to your preferences.
To add a touch of extra flavor, you can add pepper or smoked paprika.
If you liked the Mozzarella and Bacon Stuffed Potatoes, try other potato recipes:
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