The beauty of this recipe lies in its simplicity. Few ingredients, easily available, turn into a small masterpiece of flavor: we’re talking about Baked Stuffed Potato Bombs. Let yourself be won over by these delicious treasures that hide a gooey heart of provola wrapped in the savoriness of ham. Their preparation is simpler than you imagine, and the final result will reward you with a taste explosion that will make you say: “Another one!”. The stuffed potato bombs with ham and provola are very versatile, perfect for an informal aperitif with friends, where everyone can grab one (or even two!) while chatting. Imagine them on a colorful buffet, ready to whet the appetite before dinner or as a tempting second course. Accompanied by a fresh mixed salad or grilled seasonal vegetables, they become a tasty and light alternative to the usual dishes. These baked stuffed potato bombs are also a great base for experimentation. If you want a more aromatic touch, you can add a pinch of nutmeg to the dough or garlic to give more flavor. For an even richer filling, try adding some pitted Taggiasca olives along with the ham and mozzarella. And if you want the lightness of baking to turn into something even more delicious, then fry them in hot oil until golden. If you have any bombette left over? They will be delicious even the next day, maybe slightly reheated to make them crispy again. In addition, baking makes them lighter and healthier than frying, without sacrificing taste and outer crunchiness. So what are you waiting for? Prepare these delicious potato patties stuffed with cheese and ham, and you’ll see that they will ask you to make them again soon!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 9Pieces
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 191.19 (Kcal)
- Carbohydrates 15.53 (g) of which sugars 1.37 (g)
- Proteins 8.54 (g)
- Fat 10.80 (g) of which saturated 4.25 (g)of which unsaturated 2.71 (g)
- Fibers 1.40 (g)
- Sodium 360.15 (mg)
Indicative values for a portion of 77 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 Baked Stuffed Potato Bombs
- 14 oz potatoes
- 3.5 oz cooked ham
- 3.5 oz fontina cheese
- 1.75 oz cheese
- 1.75 oz breadcrumbs
- to taste salt
- to taste pepper
- 1 egg
- 1 sprig chopped parsley
- to taste extra virgin olive oil
- to taste breadcrumbs
Tools for Baked Stuffed Potato Bombs
- 1 Pot
- 1 Potato Masher
- 1 Bowl
- 1 Baking Tray
- Baking Paper
- 1 Cutting Board
Method for Baked Stuffed Potato Bombs
Wash the potatoes and place them in a pot with cold water. Cook them until they are tender. You can test their doneness by piercing them with a fork.
Drain the potatoes and let them cool slightly, then peel them and pass them through a potato masher, collecting the puree in a bowl.
Alternatively, you can also mash the potatoes by placing them inside the potato masher with the skin on. The puree will come out through the perforations of the tool, while the skin will remain inside.
Now, add the egg, grated cheese, breadcrumbs, salt, pepper, and parsley to the potatoes.
Mix until you get a homogeneous dough. Meanwhile, cut the ham and fontina cheese into small pieces.
Take some mounds of dough and place them in the palm of your hand. Create a hollow, spreading with your fingers, and place the ham and cheese piece inside.
Close the bomb with more dough, turning the patty well between your hands, so there are no gaps that would allow the filling to come out.
Place them on a plate as you go and continue until you finish the potatoes. Depending on the size of the bombs, you may end up with a few more or less. I made 9.
Brush each patty with oil and roll it in breadcrumbs, pressing the latter well to adhere to the external surface of the bomb.
Place the patties on a baking tray lined with parchment paper and bake in a preheated oven at 350°F for 30 minutes.
After the first 15 minutes, gently flip the patties upside down for more even cooking.
When the bombs are cooked and a crispy crust has formed, take them out of the oven and serve them.
Enjoying them hot will be a delight with the melted stretchy cheese, but even warm they are delicious and, if you have prepared them in advance, it will be enough to simply heat them to regain all their softness.
Enjoy your tasting!
FAQ (Questions and Answers)
Can I freeze the bombs?
Yes, you can do so, and when you need to use them, take them out of the freezer first, so they can thaw slowly. Only then, proceed to heat them.
How can I store them?
Place them in an airtight container and then in the refrigerator for up to three days.
Can I substitute fontina with mozzarella?
Since it is a cheese that releases liquid, I don’t recommend it. It’s better to use a semi-aged cheese, otherwise, if you really prefer mozzarella, opt for a block one, which is drier.
