Looking for an idea for a side dish or a tasty and appetizing main course? Then I suggest trying the Cheesy Stuffed Potatoes. I’m sure even the little ones will love them. For this recipe, the potatoes need to be boiled first, and then you proceed with the stuffing. To fill the potato cradle, I used mortadella, but ham can also be used, and to make them extra cheesy, I used fontina, which can be replaced with provolone. Just a few minutes in the oven, enough time for the cheese to melt, a delicious crust to form, and they’re ready to serve and impress your guests.
You can also read:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 387.90 (Kcal)
- Carbohydrates 27.74 (g) of which sugars 1.98 (g)
- Proteins 14.56 (g)
- Fat 24.95 (g) of which saturated 11.53 (g)of which unsaturated 7.25 (g)
- Fibers 3.30 (g)
- Sodium 898.68 (mg)
Indicative values for a portion of 190 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 Cheesy Stuffed Potatoes
- 4 potatoes
- 3.5 oz fontina cheese
- 3 tbsp milk
- 2 tbsp grated Parmesan cheese
- 2.5 tbsp extra virgin olive oil
- 2.1 oz mortadella
- to taste salt
- to taste pepper
- 1 sprig parsley
- 0.7 oz butter
Tools for Cheesy Stuffed Potatoes
- 1 Saucepan
- 1 Knife
- 1 Spoon
- 1 Fork
- 1 Brush
- 1 Bowl
- 1 Baking tray
- Parchment paper
Procedure for Cheesy Stuffed Potatoes
To make this recipe, start by cooking the potatoes. You can either boil them or use the microwave method. If you choose the latter, pierce the potatoes with a fork.
I cooked them in water. In this case, take a large saucepan and place the previously washed potatoes inside.
Let them cook over moderate heat until they become tender. Test their doneness by piercing them with a fork.
The potatoes should be cooked but not overdone. It’s best if all the potatoes are of the same size to ensure even cooking.
Drain them and, when they are warm, peel them. Using a knife first and then a spoon, hollow out the insides of the potatoes to create a cavity for the filling.
This operation should be done carefully to avoid breaking the potatoes; if they are overcooked, they will break in your hands.
Now, line a baking tray with parchment paper and add a drizzle of oil. Place the potatoes next to each other, season with a little salt, pour some oil into each one and brush to oil the inside.
Now, mash the potato pulp with a fork. Add salt, pepper, mortadella, and almost all the cubed fontina, leaving some for the topping.
Add the grated cheese, milk, and chopped parsley. Mix all the ingredients well.
Now, distribute the filling inside each potato and top with more grated fontina. Finish with a small piece of butter.
Bake in a preheated oven at 350°F for about 15 minutes until a nice golden crust forms.
Remove the potatoes from the oven, wait a few minutes, and serve them hot for the best result, but they are also good warm.
Well, all that’s left for me to do is wish you a good appetite with these delicious Cheesy Stuffed Potatoes.
Annamaria’s Tips
The potatoes should be consumed on the same day for the best results, but if any remain, they should be stored in the refrigerator in a sealed container.
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