Touch the sky with a finger? With stuffed potatoes you can: we bet? The appetizing scent, the soft consistency, the stringy filling already have your mouth watering? Prepare the stuffed potatoes with me and you won't regret it!
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Identity Card of the Recipe
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Ingrediants
- 750 g (5, medium) of potatoes
- 100 g of yogurt
- 1 teaspoon of garlic powder
- 1 sprig of parsley
- Q.b. of pepper
- Q.b. of salt
- 1 + 1 tablespoon of extra virgin olive oil
- 20 g of grated Parmesan cheese
- 200 g of champignon or chiodini or pioppini mushrooms
- 30 g of Fontina cheese
Materials Needed
- Casserole
- Knife
- Spoon or digger
- Cooking pan
- Baking tray
- Aluminum
- Bowl
Preparation
- First, boil the potatoes. Wash the potatoes to remove impurities and traces of soil.
- Dip the potatoes in a saucepan filled with cold water: bring to a boil and cook for 40-50 minutes, until soft.
- Meanwhile, clean the mushrooms and sauté them in a pan with a drizzle of oil, salt, pepper and garlic: cook for about ten minutes or until the mushrooms are soft. Transfer the mushrooms to a cutting board and chop coarsely with the knife.
- When the potatoes are cooked, drain them from the water and allow them to cool, then cut them on one side (leaving the skin), remove the cap and dig them with a spoon or digger.
- Transfer the potato pulp removed into a bowl, mash it with a fork, add the chopped mushrooms, grated Parmesan cheese, the diced cheese with stringy paste (eg Fontina), season with salt and pepper, flavor with parsley and mix with plain yogurt.
The alternative idea
The filling of the potatoes can be changed according to your creativity: try a filling also with cabbage, with pumpkin, with peas or for a more decisive taste, mix the filling with sausage or bacon.- Season the potatoes with salt and stuff the inside with the mushroom and cheese filling. Finish with a drop of oil on the surface.
- Wrap each potato on a sheet of aluminum foil, leaving the foil slightly open, then arrange on a Pyrex pan. Bake the potatoes in foil in a preheated oven at 180 ° C (mode: ventilated) for 40 minutes.
- Serve the potatoes very hot, as a tasty side dish or as a single dish.
Alice's comment - PersonalCooker
Stuffed potatoes are good in every season and, depending on the period, you can stuff them with typical vegetables! Another variant? Fill the potatoes with the rice from the day before: a good way to recover leftovers!Nutritional values and Health Comment on the recipe
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