Baked Stuffed Potatoes: A Savory Delight for Every Occasion
Stuffed potatoes, also known as Patate al Forno Ripiene, are the perfect dish for any meal—whether you’re hosting a family dinner or preparing a special weekend treat. This recipe features a tender and creamy potato filling combined with flavorful ground beef, provola cheese, and aromatic garlic. The potatoes are baked to perfection and finished off with a sprinkle of Parmigiano Reggiano DOP for that irresistible cheesy crust. Whether served as a side or a hearty main, these baked stuffed potatoes will impress anyone who sits at your table.
Ingredients for Baked Stuffed Potatoes (Serves 4)
| Ingredient | Quantity |
|---|---|
| Potatoes | 860g |
| Ground beef | 120g |
| Provola cheese (cubed) | 40g |
| Parmigiano Reggiano DOP (grated) | 40g |
| Garlic clove | 1 |
| Extra virgin olive oil | 30g |
| White wine | 15g |
| Fine salt | to taste |
| Black pepper | to taste |
Instructions for Preparing Baked Stuffed Potatoes
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Prepare the Potatoes: Begin by thoroughly washing and drying the potatoes. It is crucial to select potatoes of similar size to ensure they cook evenly. Once cleaned, place them on a baking sheet lined with parchment paper.
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Bake the Potatoes: Preheat your oven to 190°C (375°F) in static mode. Bake the potatoes for approximately 1 hour, or until tender. The cooking time will depend on the size of the potatoes, so it’s a good idea to test their doneness by piercing them with a fork or skewer. If it slides in easily, the potatoes are ready.
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Cook the Ground Beef: While the potatoes are baking, heat the extra virgin olive oil in a skillet over medium heat. Add the garlic clove (whole and peeled) and allow it to infuse the oil. Once the garlic has softened and released its aroma, remove it from the pan. Add the ground beef and break it apart with a spoon. Let it cook for about 10 minutes, stirring occasionally, until the beef is well browned.
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Deglaze with White Wine: After the beef has browned, pour in the white wine to deglaze the pan. Stir to combine and let the alcohol evaporate. Season the beef with salt and pepper to taste, then set the skillet aside.
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Prepare the Potatoes for Stuffing: Once the potatoes are cooked and slightly cooled, slice them in half lengthwise. Using a spoon, carefully scoop out the potato flesh, leaving about half a centimeter of potato around the edges to maintain the potato’s structure.
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Mash the Potato Flesh: Place the scooped-out potato flesh into a bowl. Mash it with a fork until smooth. Season with salt and pepper to taste.
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Add Cheese and Beef: Cut the provola cheese into small cubes and add it to the mashed potato mixture. Mix well. Then, stir in the cooked ground beef, making sure the filling is evenly combined.
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Stuff the Potatoes: Spoon the filling back into the hollowed-out potato skins, dividing the mixture equally among all the potato halves.
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Add Parmigiano Reggiano: Sprinkle the grated Parmigiano Reggiano DOP generously over the stuffed potatoes. This will create a golden, crispy top when baked.
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Final Baking: Place the stuffed potatoes back onto the baking sheet and return them to the oven. Bake for an additional 10-15 minutes at 190°C (375°F), or until the cheese has melted and the tops are beautifully golden brown.
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Serve and Enjoy: Once baked to perfection, serve the stuffed potatoes hot, garnished with a few sprigs of fresh herbs if desired. They are best enjoyed immediately while still warm, offering a melt-in-your-mouth experience with every bite.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 18g |
| Carbohydrates | 35g |
| Fat | 15g |
| Saturated Fat | 5g |
| Fiber | 4g |
| Sugar | 2g |
| Sodium | 520mg |
Tips for Success
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Choosing the Right Potatoes: Opt for medium to large potatoes, preferably Russets or Yukon Golds, as they have a high starch content, making them perfect for baking and stuffing.
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Customize the Filling: While this recipe uses ground beef, you can also use other proteins such as ground turkey, chicken, or even crumbled sausage for a different flavor. Vegetarian? Try using sautéed mushrooms and spinach for a meatless version.
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Cheese Variations: If provola is unavailable, mozzarella or cheddar can also be used. For a more intense flavor, experiment with blue cheese or goat cheese.
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Crispy Top: To achieve an extra-crispy top, you can place the stuffed potatoes under the broiler for the last 2 minutes of baking. Just be sure to keep a close eye on them to prevent burning.
Baked stuffed potatoes are a simple yet elegant dish that can easily be made into a comforting meal for family or friends. With a savory filling of seasoned beef and melting cheese, this dish combines classic flavors that everyone loves, all nestled in a soft, golden potato shell. Whether served on its own or as a side, Patate al Forno Ripiene is a satisfying dish sure to please any palate.
