Stuffed potatoes: relax, the oven does half the work

Potatoes stuffed with their own seasoned pulp, aromatic herbs, cheeses: appetizing and require little processing

A potato stuffed with its own pulp, aromatic herbs, cheese and lightly au gratin.

Recipe for 2 people.

Classic (no restrictions), Gluten Free

Preparation: 01:00

Intermission: 00:40

TOOLS

1 cutting board(s), 1 grater (optional), 1 bowl(s), 1 baking dish or baking dish (or more), 1 frying pan(es)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

ROASTED POTATOES Ingredients

– 500 g of potatoes (1 large unit per person)

– Salt to taste

– pepper to taste ^THE

– olive oil to taste

Ingredients Seasoned Mashed Potatoes (stuffed potatoes):

– unsalted butter to taste

– 75 g of grated or sliced ​​mozzarella (or other cheese of your choice)

– grated parmesan to taste

– parsley to taste, chopped. (or other option of your choice)

– Salt to taste

– pepper to taste ^THE

– nutmeg to taste, grated (optional) ^THE

Ingredients for the gratin (optional step):

– 50 g mozzarella (or other cheese of your choice, grated or sliced) (optional)

– Parmesan to taste, grated. (optional)

Ingredients TO FINISH

– bacon to taste, cut into cubes or sliced ​​very thinly

– oil to taste – to brown the bacon (optional)

– chopped parsley to taste (or whatever you prefer)

PREPARATION:

1. Preheat the oven to 200ºC.
2. Start by roasting the potatoes (see preparation).
3. Separate other ingredients and utensils from the recipe.

PREPARATION:

ROASTED POTATOES (do this step during pre-preparation):

1. Wash the potatoes well. Dry with absorbent paper.
2. Place each potato on a piece of aluminum foil.
3. Season with salt, pepper.
4. Pour a drizzle of olive oil.
5. Wrap in aluminum foil, place in a baking dish or refractory dish and cook for 50 minutes – 1 hour, in a preheated oven at 200°C.
6. Return to pre-preparation (step 2).

To fill and finish (do this step halfway through the potato cooking time):

1. When the potatoes are half cooked, cut the bacon into cubes or thin slices.
2. Place it in a pan with a drizzle of oil (optional) and brown it lightly.
3. Remove from the oven, dry well with absorbent paper and set aside.
4. Wash the parsley well in the filling and finishing (or another aromatic herb of your choice), dry it, chop it and leave it on absorbent paper.
5. Grate the mozzarella and parmesan and set some aside for gratinating (optional). If you bought the mozzarella already cut into slices, make thin strips only with the part you will use for the filling.

ROASTED POTATOES – Seasoned Mashed Potatoes:

1. Check that the potatoes are ready: touching them with a fork they should be soft.
2. Keep the oven on and increase the temperature to 220°C if you want to brown them.
3. Unwrap and make a cut in the top of each potato.
4. While still warm, scrape the pulp from each, leaving just a thick layer around the skin.
5. Transfer the potato pulp to a bowl. Do not discard the peels.
6. Mash the pulp with a fork.
7. Mix the pulp with the butter until it melts.
8. Season with salt, pepper and a little grated nutmeg (optional) and mix again.
9. Then add the mozzarella and parmesan.
10. Mix again so that all the ingredients are incorporated.
11. Add chopped parsley or another aromatic herb of your choice (reserve some for finishing).

Stuffed baked potatoes – Filling:

1. Open the potatoes well (peel them with the remaining pulp).
2. Season the inside of the potatoes with a little salt and pepper.
3. Spread the seasoned puree inside the potatoes, allowing the filling to escape a little.

Stuffed potatoes – Gratinated (optional):

1. Cover the potatoes with a little grated or sliced ​​mozzarella, sprinkle with Parmesan and place back in a preheated oven at 220°C for 5-10 minutes or just enough time for the cheese to melt and brown.
2. When they are golden, remove them from the oven.

FINALIZATION AND ASSEMBLY:

1. Arrange the toasted bacon on top of each potato.
2. Complete with chopped parsley.
3. Arrange on a serving plate or, if you prefer, distribute directly onto plates.
4. It is used for stuffed potatoes hot, as a main course or as a side dish.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.