Baked stuffed potatoes

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Baked stuffed potatoes are among my favorite recipes. The recipe was on my mom’s old cookbook and took the name of potatoes in a crust. Obviously you can stuff potatoes with whatever you like, they are such a versatile food that it can really be used in a thousand ways. I chose the filling with provola, ham, mushrooms and bechamel, a real bomb! If you try this stuffed potato recipe, let me know what you think: P
Happy start of the week to everyone: D

  • Ingredients for 4 people:
  • 8 potatoes
  • 100 gr of cooked ham
  • 25 gr of dried mushrooms
  • 100 ml of bechamel
  • 100 gr of scamorza
  • 20 gr of parmesan
  • salt
  • pepper
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 35 min
  • total: 50 min

Method

How to make Baked Stuffed Potatoes

Revive the dried mushrooms in a bowl with hot water for 15 minutes. Then squeeze the mushrooms and cook them in a pan with a clove of garlic and oil, then salt.
Prepare the bechamel. Wash the potatoes without peeling them and put them in the oven at 180 ° C for about twenty minutes. Let them cool for about ten minutes then cut them in half.
Arrange the half potatoes in a lightly buttered oven dish and with a teaspoon, dig them lightly in the center, trying not to break them.

Collect the potato pulp in a bowl, then add the finely chopped ham and the mushrooms.

Pour the mixture of potato ham and mushrooms and scamorza into the cavity created inside the half potato, until it is completely filled.

Spread another spoonful of bechamel over the potatoes, sprinkle with plenty of Parmesan and bake at 200 ° C for 15 minutes.

Leave the potatoes to cool for a few minutes and bring to the table.

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