Although we’ve reached March and the weather is still rather gloomy, I am already projecting my mind towards the first spring outings and the desire to have some outdoor lunches, perhaps in a picnic! These stuffed potato baskets pizza-style are a delicious rustic dish to prepare in advance and take with you, but they can also transform into a refined and scenic finger food appetizer to prepare for Easter lunch or for some other special occasion! They are really simple to make in just a few steps and have the versatility that allows you to vary the filling based on your guests’ preferences or dietary restrictions! You can choose to fill them with cooked or cured ham, like I did, or, if you love fish, with smoked salmon or canned anchovies! They can also be made vegetarian with seasonal vegetables, allowing for creativity, perhaps creating 12 different fillings with what’s available in the fridge or pantry! An easy and impressive recipe that is sure to surprise your guests!
If you love single-serving recipes, I recommend checking out these other ideas to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 12 baskets
- Cooking methods: Boiling, Electric oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 25 oz potatoes (medium, approx. 25 oz.)
- 2 eggs
- 4 tbsps flour (or corn starch, as needed)
- 1 tbsp tomato paste
- as needed dried oregano
- as needed salt
- as needed pepper
- 9 oz cream cheese
- 1.5 oz prosciutto
- 12 pitted olives (mixed)
- 1 tbsp tomato paste
- 3 oz emmental (Bavarian, grated)
- as needed extra virgin olive oil (for brushing)
Tools
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 1 Pot
- 1 Potato masher
- 1 Bowl
- 1 Small bowl
- 1 Spatula
- 1 Spoon
- 1 Muffin tin
- 1 Brush
- 1 Parchment paper
Steps
Wash the potatoes, place them with their skins on in a pot with plenty of cold water and boil them from the point of boiling for 20′ or until the prongs of a fork can easily pierce them.
Mash the potatoes while still hot with a potato masher, transferring them into a large bowl.
Add the eggs, adjust with salt and pepper.
Flavor with 2 teaspoons of oregano or to taste.
Add the tomato paste and mix everything with a spatula.
Finish with the flour and mix until completely absorbed.
Brush a muffin tin very well with oil or butter if you prefer, dust it with flour making sure it sticks to the sides, then scoop a generous spoonful of potato puree and transfer it to each mold.
Using a small glass with a diameter slightly smaller than the molds and a square piece of parchment paper that is well moistened and wrung out, press the dough to create a perfect basket.
Continue like this until all the potato puree is used up then place in a preheated ventilated oven at 356°F for 15′.
In the meantime, take care of the filling: in a small bowl, mix the cream cheese with the tomato paste.
After the cooking time, remove the baskets from the oven and place at the bottom of each one a strip of prosciutto, a pitted olive sliced, and a spoonful of cheese cream, pressing well.
Finish by sprinkling with Bavarian grated emmental on top.
Put back in the static oven for another 8′ or until the cheese has completely melted!
Season with more oregano if desired and let cool completely before unmolding them.
And voila…the pizza-style stuffed potato baskets are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉The pizza-style stuffed potato baskets can be stored in the fridge in suitable refrigeration containers for up to 1-2 days. They can be reheated in the microwave for a couple of minutes at maximum power just before serving or in a preheated oven for 10′ at 356°F.
FAQ (Frequently Asked Questions)
How can cream cheese be replaced?
Other soft fresh cheeses can certainly be used like robiola, crescenza, Squacquerone, Burrata or Stracciatella.
How to replace the prosciutto in the vegetarian version?
You can use broccoli florets sautéed in a pan or lightly blanched, other seasonal vegetables such as zucchini or sun-dried tomatoes in oil, mushrooms sautéed or in oil, hard boiled eggs, etc., and the list of combinations is truly endless!
