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, stuffed (Indeed stuffed with whatever you like, Although the cheese is the master) soft and creamy inside and outside croccantissime, Infact they eat everything, Peel including. 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 be a starter or a whim glam accompanying them to a nice salad you can use medium sized potatoes, to make things a little’ more elegant. I stuffed in a very simple way, working the potato flesh 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…. In short, Let your imagination, so the procedure is always the same, you cant go wrong. Have a good day!
STUFFED POTATOES - JACKET POTATOES (American recipe)Print This
- 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 is 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!