Stuffed potatoes baked with ham and provola, a simple and delicious main course, but also a tasty side dish or appetizer, just like the single-portion potato cakes we made so far or like the stuffed potatoes with sausage and spinach or the stuffed potatoes with mortadella and cheese.
How many times, when it was time to prepare dinner, did you still have no idea what to put on the table? For me, despite my job being to invent recipes, it happens much more often than you might think.
When this happens, however, I always have an ace up my sleeve: potatoes!!
Yes, because potatoes are the jack-of-all-trades for any moment of crisis: economical, versatile, and delicious; they are good on their own, but exceptional when enriched with richer flavors and aromas and in this top list I gathered All my best potato recipes.
The stuffed potatoes with ham and provola are a delicious, creamy and melty main course that no one can refuse: try them to believe it!
Do you want to make them with me? Follow me in the kitchen and you’ll see how to make the best stuffed potatoes with ham and provola in the world, but first I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here).
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potato and mushroom cakes
Do you want to read the recipe in English? Stuffed potatoes with provola, ham and parmesan
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make baked stuffed potatoes with ham and cheese
- 3 potatoes (boiled, medium-sized)
- 3/4 cup grated cheese (such as Grana or Parmigiano)
- 2.5 oz smoked provola (sliced)
- to taste salt
- to taste extra virgin olive oil
- to taste black pepper
- 5.3 oz cooked ham (sliced)
- 1 tbsp breadcrumbs
Tools
- Oven
- Bowl
- Pot or steamer
How to make stuffed potatoes with ham and provola
To prepare this dish we must first cook the potatoes: I prefer to place them in a microwave steamer, add a little water and cook them for 20 minutes at 750W; cooked this way they turn out drier and more flavorful.
If you don’t have a steamer, wash them, immerse them in a pot with room temperature water, add salt and bring to a boil.
Depending on their size they will take between 30 and 40 minutes to cook; to check doneness pierce them with a toothpick — if soft, turn off the heat and drain them.
Cut the potatoes in half, leaving the skin on (which will help keep them whole), and scoop them out gently with a spoon, placing the removed flesh in a bowl.
Arrange the potato boats obtained in a baking dish with a drizzle of oil and brush a little oil inside each potato as well.
Take the potato flesh you placed in the bowl, add the cheese, salt, pepper and the cooked ham, roughly chopped.
Mix everything together and fill the potato boats with this mixture.
Brush with oil, sprinkle with breadcrumbs and bake at 356°F for 15 minutes or until golden to your liking.
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