🥔 Baked stuffed potatoes with crescenza and cold cuts
A rustic and delicious dish that conquers with its creamy heart and golden crust 🧀🌿
Introduction
Baked stuffed potatoes are a classic of home cooking: versatile, flavorful, and perfect for emptying the fridge with taste!
This version, inspired by the recipe of Angela from "Tempo di Ricette", features a creamy filling made with crescenza, aromatic herbs, and — if desired — pieces of ham or cold cuts.
All topped with a generous sprinkle of grated parmesan and a mouth-watering baking in the oven! 😋
📝 Ingredients (quantities to taste)
- Whole potatoes (one or two per person)
- Crescenza to taste
- Aromatic herbs to taste (parsley, thyme, chives…)
- Salt and pepper to taste
- Ham or cold cuts (optional, in pieces)
- Grated parmesan for topping
👩🍳 Procedure
- Boil the whole potatoes with the skin for about 15 minutes: they should be just tender, not overcooked.
- Drain them and place them on a sheet of aluminum foil, creating a small nest around each one, leaving the top part uncovered.
- Gently, remove the skin only from the top part and, with the help of a teaspoon, slightly scoop out the inside, creating a hollow.
Save the flesh that you remove. - In a bowl, mix the potato flesh with the crescenza, chopped herbs, a pinch of salt and pepper, and, if desired, some cubes of cold cuts.
- Fill the hollow of the potatoes with this creamy mixture.
- Sprinkle with grated parmesan and place in a preheated oven at 180°C until the filling is golden (about 15-20 minutes).
🍽️ Tips
- You can also use leftover cheeses, like taleggio or stracchino, instead of crescenza.
- For a vegetarian version, omit the cold cuts and add sautéed spinach, sautéed mushrooms, or roasted peppers.
- Serve them as a rustic appetizer, light main dish, or delicious side dish.
📚 Recipe taken from "Tempo di Ricette di Angela"
The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe
