The stuffed potato pockets are a real treat. I wanted to prepare a potato recipe for dinner and thought of making small pockets, with potatoes cut in half and stuffed with cheese, then wrapped in prosciutto. Needless to say, they were a hit! The potato pockets are cheesy and very delicious, perfect as an appetizer, side dish, or main course, they are tasty and truly irresistible. In their simplicity, I can also see them as a dish for Christmas or New Year’s Eve (let’s start thinking about it, it’s just over a month away!), they are a must-try!
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 3.5 oz scamorza cheese
- 8 small potatoes
- 8 slices prosciutto (or speck)
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste black pepper
- to taste spices
Steps
The stuffed potato pockets are very simple and quick to prepare; first, peel the potatoes and cut them in half lengthwise.
Place the potatoes in a pot with cold water, bring to a boil, and cook for about 5 minutes, until they soften. Check doneness with a fork.
Drain the potatoes and season with extra virgin olive oil, salt, black pepper, and spices to taste (I used rosemary, paprika, and thyme).
Take half a potato, fill it with a small piece of cheese, and close with another half potato, then wrap them in a slice of prosciutto, folded in half.
Prepare all the potato pockets this way, place them on a baking tray, and bake in a preheated oven at 392 Fahrenheit (200 Celsius) for 15 minutes.
Notes:
The cheesy potato pockets can be stored at room temperature for a few hours or in the fridge for a couple of days. Instead of prosciutto, you can also use speck.
Other potato recipes HERE
