Stuffed potatoes with mortadella and cheese or potato boats stuffed are an easy and tasty main course, but also a delicious side dish or appetizer, just like the Individual potato cakes. The potato boats stuffed with mortadella and cheese are a very simple and inexpensive dish, perfect both as a main course and as an appetizer or side dish. Stuffed potatoes can be filled in a thousand ways, like Stuffed potatoes with sausage and spinach or Baked stuffed potatoes with mushrooms, and this time I filled them with diced mortadella and cheese. But how do you make potato boats? Making stuffed potato boats is easy — just follow a few precautions so the potatoes do not break during preparation. Use yellow-fleshed potatoes, boil them but do not overcook them, then drain and let them cool until tepid, almost cold. Once they reach the right temperature, they will also have the right texture and you can begin the preparation. Let’s go to the kitchen — I will show you step-by-step photos of how to make these delicious stuffed potato boats, golden on the outside and creamy inside. Ready? The stove awaits us, but before going to the kitchen, 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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Difficulty: Very easy
Cost: Very economical
Preparation time: 15 Minutes
Portions: 3
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

3 potatoes (yellow-fleshed, boiled, medium-sized)
3.5 oz mortadella (sliced or diced)
3.5 oz provola (or caciotta)
1 oz grated Parmesan
to taste salt
to taste black pepper
to taste extra virgin olive oil
to taste breadcrumbs

Tools

Pot
Oven or air fryer
Bowl

Steps

Place the potatoes in a pot, cover with water, add salt and cook for 35-40 minutes from boiling or until a skewer goes through them easily. Do not overcook them; it’s better to leave them slightly undercooked as they will continue to cook by residual heat. Drain them and let them cool gently at room temperature. Do not run them under cold water because they would break. Once they are almost at room temperature or just a little warm, cut them in half lengthwise, but do not remove the skins. Score the sides with a knife and scoop out the flesh gently with a spoon; if you prefer, you can remove the skins at this point.
Collect the scooped potato flesh in a bowl, mash it with a fork, add the grated cheese, a little oil, the mortadella and the provola, season with a pinch of salt and pepper and mix everything together.
Fill each potato boat with the mixture and compact gently with your hands. Place them on a baking tray lined with parchment paper, drizzle with a little oil, sprinkle with a bit of breadcrumbs and bake for 15 minutes in a preheated oven at 392°F or cook in an air fryer for the same time, but without preheating.
Remove from the oven and serve while still hot. I recommend preparing only the amount of stuffed potatoes you plan to eat; if you have leftovers, store them in the refrigerator and consume within 24 hours after reheating.