Sunday, January 8, 2017

Stuffed and Baked Potatoes

Baked Potatoes, stuffed with cream cheese are a delicious appetizer, easy to make. They are ideal for a festive or Sunday dinner and they replace perfectly the common baked potatoes in a foil or a potatoes soufflé! Try them!


4 large potatoes, baked or boiled with their skin
50 ml extra virgin olive oil
150grams Mascarpone cheese
1 large egg
4 slices smoked ham, cut in small pieces
Salt and freshly ground pepper
4 tbsp grated gruyere


Wash well the potatoes, wrap in foil and bake, until soft (about one hour).Alternatively: boil them with their skin in salted water and then drain. Leave aside for few minutes.

Carefully remove their skin. 
With a knife, cut lengthwise and remove an oval piece. Carefully with a spoon carve each potato, leaving 2 cm.

Put into a bowl the removed pieces of potatoes.
Add cream cheese, egg, salt and pepper and 3 tbsp of olive oil. Process the ingredients and make puree.

Add also smoked ham.

Brush each potato with olive oil potatoes, inside and outside.
Stuff potatoes with the mashed mixture and finish with a spoonful of grated gruyere. Sprinkle in the remaining olive oil.

Put potatoes in an oven dish and bake in a preheated oven at 170º C in air, until brown surface. Serve hot.


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