The potato bombs with speck are very easy, delicious, and spectacular. A shell of mashed potatoes with cheese inside wrapped in a speck crust makes this dish a great main course for dinner with friends or family.
Few and simple ingredients for a burst of flavors that you can further enrich by replacing mozzarella with smoked provolone.
These potato bombs with speck can be made long or small so that everyone can take one with a toothpick, and voilà, you don’t even need cutlery.
Below, I leave you other recipes to try with potatoes, and then we go right below the photo to discover how to prepare the Speck Bombs!!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Electric oven, stove, oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 374.05 (Kcal)
- Carbohydrates 44.63 (g) of which sugars 2.06 (g)
- Proteins 21.56 (g)
- Fat 12.67 (g) of which saturated 5.96 (g)of which unsaturated 5.91 (g)
- Fibers 5.25 (g)
- Sodium 742.95 (mg)
Indicative values for a portion of 287 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 for Potato Bombs with Speck
- 2.2 lbs potatoes
- 3.5 oz mozzarella (fior di latte)
- 4.2 oz speck (thinly sliced)
- 1 egg
- to taste salt
- to taste chives (or parsley or basil)
Preparation of Potato Bombs with Speck
To prepare the potato and speck bombs, start by steaming the potatoes with the skin on after washing them very well.
Depending on their size, it will take more or less 20 minutes. Check the cooking by piercing a potato with a wooden skewer.
Once cooked, pass the potatoes through a food mill with the skin (which remains on top), gather the mashed potatoes in a bowl, and let them come to room temperature.
Season with a few sprigs of finely chopped chives, add the egg, and mix well.
Cut the cheese into slices. It can also be Latteria or Asiago instead of mozzarella. You need strips about 0.4 inches in diameter by 1.6 inches in length.
Preheat the oven to 392°F, in static mode, line a baking tray with parchment paper.
Form the potato bombs.Take two tablespoons of potato mixture and place it in the palm of your hand, flatten it well, and insert the cheese in the center. Close your hand to form the potato bombs, pressing well to adhere the mash to the cheese.
Once all the potato and speck bombs are formed, wrap them with speck slices, place them on the baking tray with the speck closure facing down, and bake for 20 minutes or until they are golden outside and the cheese starts to ooze out of some bombs.
Remove from the oven, let rest for 5 minutes, and serve, perhaps with a good mixed vegetable salad.
How to store potato and speck bombs
The potato and speck bombs can be stored in the fridge for 2 days after being cooked and closed in an airtight container. You can reheat them by passing them in the pan for a few minutes.
Variants and tips
You can cook the potatoes in the microwave to speed things up.
If you prefer, you can season them with parsley or basil instead of chives, and you can add ground black pepper.
If you don’t have speck, you can use prosciutto crudo or pancetta.
Other recipes
If you want to see other types of recipes, you can return to HOME
