Grilled Potatoes with Scamorza Filling
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 8 large potatoes, each 250 g
- 300 g cheese (Scamorza), Italian smoked cheese
- 40 g parmesan
- 1 bunch chives
- 6 tablespoon whipped cream
- 40 g butter, soft
- 2 tablespoon mustard, coarser
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Wash the potatoes, wrap in aluminum foil and place on an oven rack. Bake in the preheated oven at 250 degrees (gas 5, convection 230 degrees) on the 2nd rack from the bottom for about 45 minutes. Remove the potatoes from the foil, bake for another 10 minutes.
- In the meantime, cut the scamorza into fine cubes and finely grate the parmesan. Cut the chives into rolls.
- Halve the potatoes, leave to cool. Carefully remove the potato mixture with a spoon, making sure that the skin remains undamaged. Mash the potato mixture with a fork, mix with the cream, butter, mustard and parmesan. Fold in the scamorza cubes and chives. Season to taste with salt and pepper.
- Pour the potato mixture into the potato skins and grill on the grill rack for 10-15 minutes until crispy.
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