Baked Stuffed Potatoes

Name: Baked Stuffed Potatoes
Prep time: 20 min
Cook time: 75 min
Total time: 95 min
Yield: 4
Ingredients: Potatoes (4 of the same size) 1.9 lbs; Beef ground 4.2 oz; Provola cheese sweet 1.5 oz; Parmigiano Reggiano PDO cheese to grate 1.4 oz; Garlic 1 clove; Extra virgin olive oil 2 tbsp; White wine 1 tbsp; Fine salt to taste; Black pepper to taste

380

Calories per serving

Gluten Free

Energy Kcal 380
Carbohydrates g 39.1
of which sugars g 1.2
Protein g 16.5
Fats g 17.2
of which saturated fat g 5.81
Fiber g 3.5
Cholesterol mg 38
Sodium mg 363

Difficulty: Very easy
Prep time: 20 min
Cook time: 1 h 15 min
Serving: 4 persone
Cost: Low

PRESENTATION

What’s better than potatoes to bring the whole family together? But forget about the classic oven baked potatoes for a moment, today we present a really tasty variant: baked stuffed potatoes. There are many variations, such as the American jacket potatoes filled with cheddar and bacon or the homemade Grandma Franca's stuffed potatoes with meat sauce. This version is also a classic revisited: plump potato shells filled with a succulent stuffing of minced meat and melted provolone: crispy on the outside but soft and aromatic on the inside. The seductive touch of this side dish? The cheese! During gratin, a mouth-watering crust will form on the surface! They will disappear as soon as you bring them to the table, want to bet?

Don't miss out on these stuffed potato recipes too:

Baked Potatoes with Egg, Prosciutto, and Truffle
Stuffed Potatoes with Ham and Cheese
Jacket Potatoes with Taleggio Cheese and Leeks

INGREDIENTS: Potatoes 1.9 lbs (860 g) - (4 of the same size); Beef 4.2 oz (120 g) - ground; Provola cheese 1.5 oz (40 g) - sweet; Parmigiano Reggiano PDO cheese 1.4 oz (40 g) - to grate; Garlic 1 clove; Extra virgin olive oil 2 tbsp (30 g); White wine 1 tbsp (15 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Baked Stuffed Potatoes

To prepare the baked stuffed potatoes, start by washing and thoroughly drying the tubers. We recommend choosing potatoes of the same size to obtain uniform cooking. Place the potatoes on a baking sheet lined with parchment paper 1. Cook them in a preheated static oven at 375°F for about 1 hour (the cooking time depends on the size of the potatoes, to gauge properly, test the cooking by pricking the potatoes with a toothpick). Meanwhile, heat the olive oil with the peeled garlic clove in a pan 2, once the garlic has flavored the oil, remove it 3

add the ground meat 4, crush it to crumble and brown it for about 10 minutes, then deglaze with the white wine 5 and, once the alcohol has evaporated, turn off the heat and set aside 6.

When the potatoes are done cooking (make sure they are soft by pricking them with a toothpick) remove them from the oven 7, let them cool slightly, then cut them in half lengthwise 8. Using a teaspoon, scoop out the potato flesh leaving about a quarter-inch border 9 and collect it in a bowl.

Once you have hollowed out all the potatoes 10, mash the flesh with a fork 11 to obtain a puree. Add the browned ground meat 12, season with salt and pepper.

Cut the provolone into cubes 13 and add it to the filling 14, mix to combine the ingredients. Now stuff your potatoes with the filling using a spoon 15

Flavor the potatoes with grated cheese 16, then place them on a baking sheet lined with parchment paper 17 and place them under the broiler for 5 minutes to brown the surface 18. Serve your baked stuffed potatoes hot!