We offer an unusual and very original idea to bring the baked potatoes to the table: stuffed with cheese, ham, vegetables (for a warm filling) or with yogurt and salmon (if you want to serve them cold)
Have you ever eaten them stuffed potatoes? It is a typically Anglo-Saxon and American recipe in which the potatoes come first boiled and then baked and they are tasty melted cheese container and other delicacies.
Imagine a greener second? We are sure that you will all agree on the table with this recipe.
Here's how it is prepared.
Cooking potatoes
The potatoes should be washed and left whole to be then cooked in cold water until they become soft to the heart.
You should leave the peel to keep them intact, but if you do not like the idea, peel them as well.
Once drained, let it cool and then engrave them in the middle without breaking them. You simply have to create the space for the stuffing. Use the potatoes you prefer, as long as they are of medium size, neither very small nor huge.
The gilding
Once boiled and stuffed, the potatoes go cooked a second time, in a static oven a 220 ° for about 20 minutes.
If you can, operate the grill function for the last two minutes of cooking.
Stuffed baked potatoes, a warm stuffing
You can have fun stuffing these potatoes as you like, but we suggest adding a tasty cheese that melts in the oven.
You can then opt for cold cuts of all kinds or even for grilled vegetables or mushrooms for a vegetarian version.
Use more cheeses together, for example grated emmental, parmesan and mozzarella if you want a stuffing filling, or gorgonzola and fontina or taleggio for a more intense taste and a creamy consistency.
Season with then chopped chives with a knife or other aromatic herbs which also give an extra touch of color.
Also try the potatoes stuffed with eggs. Just open an egg inside the boiled potato and then cook everything in the oven.
For the cold filling
You can also fill the potatoes with something fresh like yogurt or sour cream and slices of smoked salmon or steamed shrimp. In this case, after having boiled them, dig them and bake them in the oven and fill them as you prefer when cooked. You can use very small potatoes and create elegant finger food ideal for an aperitif.
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