Baked Potato Cordon Bleu is a great alternative to a meat-based dish, a tender, tasty, and cheesy dish that will also appeal to the little ones at home!
When it comes to potatoes, we immediately agree at home because they are versatile, can be tender and crispy, pair well with many aromas and spices, and are always a good choice for lunch and dinner preparation.
The baking makes the stuffed potato patties not too high in calories and not greasy at all, so… you need to prepare them, eh eh!
Also with potatoes I suggest these recipes:
OVEN BAKED TUNA STUFFED POTATOES
POTATO AND BACON CAKES
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BAKED POTATO CORDON BLEU
The kitchen of ASI
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for BAKED POTATO CORDON BLEU
- 1 3/4 lbs potatoes (about 1 3/4 to 1 7/8 lbs)
- 1 egg
- 1/3 cup oz cheese (grated to your liking, Grana Padano or Parmesan)
- 5 oz oz cooked ham
- 4 1/4 oz oz scamorza cheese (chopped)
- to taste salt
- to taste pepper
- to taste breadcrumbs
- to taste extra virgin olive oil
Tools for BAKED POTATO CORDON BLEU
- Gloves
- Parchment paper
- Baking tray
- Bowl
- Oil sprayer
FOR THE PREPARATION OF BAKED POTATO CORDON BLEU
To prepare the potato cordon bleu, first boil the potatoes starting with cold salted water and cooking until the potatoes are cooked but not too much.
Mash them with the potato masher while still hot and put the mix in a bowl to let them cool down slightly.
When the temperature allows, add the egg, grated cheese, and season with salt and pepper.
I did not find it necessary to add cornstarch as a thickener because the mixture was already well combined, but if needed for this amount of potatoes, you can add about 1 1/4 oz of cornstarch.
Now chop the scamorza cheese and the cooked ham and proceed to make the stuffed potato patties.
I put on gloves for hygiene and to avoid making a mess and place a portion of the mixture on the palm, flattening it slightly.
Add some of the chopped ham and cheese to the center and then add more potato mixture, compacting it well and rounding the edges while pressing it well.
Put some breadcrumbs on a plate and coat the potato cordon bleu with care not to break it; then place the patty on a baking tray lined with parchment paper.
Continue until all the ingredients are used up, always placing the preparations on the baking tray.
Now using an oil sprayer if possible, to avoid overloading with fats, season the potato cordon bleu with ham and cheese and bake at 392°F for about 20/25 minutes, checking them and turning if necessary.
Let them cool slightly and serve immediately on the table!
A mixed salad is enough and dinner is saved!
Enjoy your meal with the potato cordon bleu!
Annalisa
