The tempting stuffed potatoes are truly a very tasty recipe. Ideal to prepare as an appetizer or as a side dish to meat, fish, or cured meats. Simple potatoes can be transformed into something very tempting with simple ingredients. Very easy to prepare, they can save you from embarrassment even with unexpected guests, especially because all the components that make up the filling are easily available.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 278.54 (Kcal)
- Carbohydrates 27.46 (g) of which sugars 1.46 (g)
- Proteins 3.39 (g)
- Fat 14.97 (g) of which saturated 2.16 (g)of which unsaturated 0.10 (g)
- Fibers 3.64 (g)
- Sodium 699.91 (mg)
Indicative values for a portion of 187 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 Tempting Stuffed Potatoes
- 4 potatoes (medium)
- 1 clove garlic (optional)
- 1/2 chili pepper
- 3 stalks celery (thin)
- 1.1 oz green olives in brine (pitted)
- 0.7 oz capers
- 1 pinch dried oregano (generous)
- to taste salt
- 1/4 cup extra virgin olive oil
- 1 tbsp white wine vinegar
What You Need for Tempting Stuffed Potatoes
- 1 Pot
- 1 Bowl
- 1 Cutting Board
Procedure for Tempting Stuffed Potatoes
Choose potatoes that are not too large and all of the same size, so they cook evenly.
Wash them well, so there is no more dirt residue, and place them in a pot with cold water. Cook them, testing occasionally with a fork to see if they are cooked.
The potatoes must be cooked just right, meaning they should not be raw, but most importantly, they should not be overcooked.
Turn off the heat and drain them. When they are warm, peel them and cut them in half lengthwise.
With the help of a teaspoon and very gently, so as not to break the potatoes, scoop out the inside.
Pass the potato pulp through a potato masher or simply mash it with a fork, turning it into a puree. Add the oil and vinegar and mix well.
Add finely chopped garlic, but only if desired, small pieces of chili pepper, thin celery stalks, also in small pieces, and pitted, chopped green olives.
Also add the capers, some chopped and some whole, a generous pinch of oregano, and salt to taste.
Mix the filling well. The mixture should be soft but dry. Now proceed to stuffing.
Place the emptied potatoes on a serving dish, then salt them and drizzle with olive oil.
Divide the filling into as many mounds as there are boats and, using a spoon, distribute the filling inside the potatoes.
A final drizzle of olive oil will complete the dish. To let them rest and flavor well, cover the potatoes and leave them like this for at least an hour.
The tempting stuffed potatoes are ready to be enjoyed as an appetizer or to accompany roast meats, fish, or cured meats.
Enjoy your meal!
Annamaria’s Tips
The tempting stuffed potatoes should be consumed the same day.
If there are leftovers, store them in the fridge in an airtight container
If there are leftovers, store them in the fridge in an airtight container
FAQ (Questions and Answers)
What kind of potatoes can I use?
Better to use yellow and floury potatoes.
