- 4 pcs large yellow flesh potatoes of 250 g each,
- 250 g milk
- 120 g Speck Alto Adige PGI sliced
- 75 g mixed stringy pieces (Emmentaler and provola)
- 20 g butter
- 20 g flour
For the recipe of stuffed baked potatoes, wrap the potatoes in aluminum foil and bake at 190 ° C for about 1 hour and 30 minutes. Melt the butter in a saucepan, add the flour and toast it for a couple of minutes. Add the cold milk and cook stirring with a whisk until you get a béchamel. Add the cheeses cut into small cubes or grated and let them dissolve, obtaining a smooth sauce. Remove the potatoes from the oven, release them from the aluminum and open them with a longitudinal cut. Stuff them with the cream cheese and the speck slices, adding fresh aromatic herbs to taste.
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