The Potato Baskets with Mushrooms and Pancetta are a tasty and easy-to-make recipe. In addition, this preparation is versatile and perfect for using up ingredients in your fridge since you can stuff the potatoes with whatever you have on hand. For example, you can replace the pancetta with sausage or cooked ham and the mushrooms with peas, zucchini, broccoli, etc…
Making these potato baskets will be easy and fun, and the result will please both adults and children!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 286.64 (Kcal)
- Carbohydrates 12.51 (g) of which sugars 1.12 (g)
- Proteins 12.97 (g)
- Fat 21.13 (g) of which saturated 3.65 (g)of which unsaturated 3.58 (g)
- Fibers 1.72 (g)
- Sodium 757.31 (mg)
Indicative values for a portion of 80 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 — Potato Baskets
- 8 potatoes (medium)
- 3 cups champignon mushrooms (already cooked)
- 4 oz smoked pancetta (diced)
- 6 oz smoked scamorza (or other melting cheese)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
- to taste grated Parmesan
Tools
- Muffin pan
Steps — Potato Baskets:
First, wash the potatoes thoroughly and place them in a large pot with enough water to cover them.
Boil them over medium heat until a fork slides in easily.
Then drain and let cool.
Brush the cavities of the muffin pan (or disposable aluminum ones) with oil.
Place one potato in each cavity and press it with the bottom of an espresso cup to create a basket.
Season with salt and pepper and bake at 356°F for about 25 minutes in a convection oven.
After the first bake, fill each basket with diced scamorza, smoked pancetta and mushrooms.
Add a final layer of scamorza and finish with grated Parmesan.
Bake again for 15 minutes at 356°F in a convection oven.
Let cool slightly and remove from the pan.
Serve and… enjoy your meal!
Potato Baskets with mushrooms and pancetta can be prepared in advance and given the final bake just before serving.
They keep until the next day in the refrigerator and can be reheated in an air fryer or in the oven.
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