The baked stuffed potatoes with gorgonzola, speck, and scamorza are an easy, delicious, and super tasty recipe. I made this dish for dinner and it was a hit, they disappeared in a flash! The baked stuffed potatoes are creamy, stringy, and super flavorful, perfect as a main course or appetizer, you can customize them with the filling you prefer (cooked ham or other deli meats, even vegetarian with mushrooms or other vegetables), the whole family will love them!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 baked stuffed potatoes
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 7 oz scamorza
- 3.5 oz gorgonzola
- 3.2 oz speck
- 1.8 oz Parmesan
- 4 potatoes (medium)
- to taste salt
- to taste black pepper
- to taste extra virgin olive oil
Steps
The baked stuffed potatoes with gorgonzola, speck, and scamorza are very simple and quick to prepare. First, clean the potatoes (leave the skin on), cut them in half lengthwise, and place them in a pot with cold water, bring to a boil, and cook for 10-15 minutes, pierce them with a fork to check for doneness.
Drain the potatoes and let them cool down a bit, score the top with a knife (leaving some margin along the edges) and gently scoop them out with a teaspoon, don’t dig too deep to avoid breaking them.
Put the potato insides in a bowl, add salt, black pepper, grated Parmesan, gorgonzola and mix with a fork, then add the speck and scamorza chopped into small pieces.
Place the potato shells on a baking sheet, season with a pinch of salt and a drizzle of extra virgin olive oil, then fill them with some pieces of scamorza and the prepared filling.
Finish the baked stuffed potatoes with a sprinkle of grated Parmesan and bake in a preheated oven at 392°F for about 20 minutes, they should be golden.
Notes:
The baked stuffed potatoes with gorgonzola, speck, and scamorza keep at room temperature for a few hours or in the fridge for a couple of days. If you don’t like gorgonzola, you can replace it with another creamy cheese (brie, taleggio, spreadable cheese, crescenza, robiola, and similar), but you can still customize the filling with the ingredients you prefer. Do not remove the skin while cooking to prevent the potatoes from breaking, if you don’t like it or do not want to eat it, remove it after baking.
Other potato recipes HERE
