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Stuffed Baked Potatoes

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INGREDIENTS

  • Potatoes (4 of the same size): 1.9 lbs (about 860 g)
  • Ground beef: 4.2 oz (about 120 g)
  • Mild Provolone cheese: 1.4 oz (about 40 g)
  • Grated Parmigiano Reggiano PDO: 1/4 cup (about 40 g)
  • Garlic: 1 clove
  • Extra virgin olive oil: 2 tbsps (about 30 g)
  • White wine: 0.5 oz/1 tbsp (about 15 g)
  • Fine salt: To taste
  • Black pepper: To taste

PROCEDURE

To prepare stuffed baked potatoes, start by washing and drying the potatoes thoroughly. We recommend choosing potatoes of the same size to ensure even cooking later on. Place the potatoes on a baking sheet lined with parchment paper. Bake them in a preheated static oven at 190°C (375°F) for about 1 hour (cooking times depend on the size of the potatoes, so to be sure, test the doneness by inserting a toothpick into the potatoes). Meanwhile, heat olive oil in a skillet with the peeled garlic clove. Once the garlic has infused the oil, remove it.

When the potatoes have finished cooking (make sure they're soft by piercing them with a toothpick), remove them from the oven, let them cool slightly, then cut them in half lengthwise. Use a spoon to scoop out the potato flesh, leaving about half a centimeter border, and collect it in a bowl.

Once you've hollowed out all the potatoes, mash the flesh with a fork to make a puree. Add the sautéed ground beef, salt, and pepper.

Dice the provolone cheese and mix it into the filling. Now, stuff your potatoes with the filling using a spoon.

Season the potatoes with grated cheese, then place them on a baking sheet lined with parchment paper and broil them for 5 minutes to brown the surface. Serve your stuffed baked potatoes while they're hot!

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