Stuffed Potatoes
4 servings
75 minutes
Stuffed potatoes are a cozy dish of European cuisine that traces back to rural traditions of baking potatoes. In this version, the crispy skin hides a tender, aromatic filling of cheese, corn, and sweet pepper, complemented by spicy Italian herbs. The baked potato gains a light creaminess from the cheese, while the sweet pepper and corn add fresh, juicy notes. This dish is perfect as a standalone dinner or as a side to meat and vegetables. It's easy to prepare, and the combination of textures makes each bite wonderfully rich. It's best served hot so that the filling remains gooey and fragrant.
1
Preheat the oven to 200°C and bake the potatoes for about 1 hour until done. Let cool completely.
- Potato: 4 pieces
2
To stuff the jacket potatoes, preheat the oven to 200°C. Cut the potatoes in half. Carefully scoop out the insides with a spoon without damaging the skin (it should look like a boat).
- Potato: 4 pieces
3
Mash the potatoes with a fork until lumps disappear. Add cheese, corn, and pepper and mix well. Carefully tear off the leaves from the herbs. Tear large leaves into small pieces. Add to the cheese-potato mixture.
- Potato: 4 pieces
- Cheese: 100 g
- Canned sweetcorn: 100 g
- Bell pepper: 100 g
- Italian herb blend: to taste
4
Carefully spoon the mixture back into the potato boats. Sprinkle with some grated cheese and place on a baking sheet.
- Cheese: 100 g
5
Using heat-resistant gloves, place the tray in the oven and bake for 10-15 minutes until golden brown.
