Stuffed potatoes (jacket potatoes) the American fashion. Today I bring in the United States of America and meet the famous jacket potatoes ', also known as ' baked potatoes’ or potatoes cooked in the oven, But not just potatoes, but stuffed potatoes. On this point we can indulge because typically the potatoes are filled with whatever you like, Although the cheese is the master. The result is excellent: soft and creamy inside and outside croccantissime, Infact they eat everything, Peel including. If you love potatoes, I love them, have a look at all my RECIPES WITH POTATOES and especially the very good PIE WITH POTATOES AND SCAMORZA.
The size of this depends on your appetite treats: in America and England I ate some as big as a rugby ball. But if you want to make a starter or a refined whim, perhaps accompanying them in a nice salad, you can use small and medium potatoes, to make things a little’ more elegant. I stuffed stuffed potatoes (jacket potatoes) very simply,. I worked the flesh of the potato with robiola, the green parts of onions chopped, grated provolone, chopped hazelnuts and parsley. If you like you can use gorgonzola, or bacon browned, or ground walnuts, even the mortadella. I for example I have also prepared Gorgonzola AND WALNUTS, really delicious. In short, Let your imagination, so the procedure is always the same, you cant go wrong. Have a good day!
4 medium size potatoes and regular shape
120 grams of soft cheese
40 grams butter
salt and pepper
30 grams of ground roasted hazelnuts
chopped parsley as required
the green parts of a chopped onion
60 grams of grated provolone
a pinch of nutmeg
Preheat oven to 200 degrees static. Thoroughly wash the potatoes and dry them. Place them on a baking sheet and bake for 1 hour or until the potatoes will not be tender. Churning out, allow to cool and cut the potatoes in half lengthwise, taking care not to break the skin. Dig the potatoes by removing more pulp as possible but leaving enough because the potato keeps its original shape while emptied. Bake potato shells again for 10 minutes, until they become crunchy.
Put the potato pulp in a bowl and add the softened butter, robiola, provolone cheese, the spring onion and parsley and work the mixture to blend everything, but so that it stays a little coarse. Season with salt and pepper and fill with the mixture or potato shells (to form a sort of dome), not pressing the filling but making sure that remains soft. Bake again for 15 minutes or until the filling will not be browned assuming a nice golden color.
Serve immediately accompanying the stuffed potatoes with a green salad. Bon appétit!