A rich side dish and extra tasty, which can also be served as single dish. With eggplant, zucchini And peppers this recipe proposes a Mediterranean-flavored version of the “potato bowls”, an American specialty. Our all-Italian proposal does this delicious dish And genuine.
Ingrediants
- 4 large potatoes with thin skin
- 1/2 bell pepper
- 1 courgette
- 1/2 eggplant
- 200 g of stretched curd cheese (like sweet provolone)
- 1 clove of garlic
- basil
- extra virgin olive oil
- salt
- pepper
The potatoes stuffed with vegetables and cheese they are the tasty recipe for a side dish that, served alone with a salad, becomes an ideal single dish for a lunch vegetarian.
Similar to American “potato bowls” and English Jacket potatoes, these are hollowed-out potato boats, the peel remains intact, and filled with a filling with a decidedly Mediterranean flavor: eggplant, peppers, zucchini and an all-Italian cheese, the sweet provolone. Easy to prepare, even by varying the ingredients according to your tastes, they will always be a success.
They are enough potatoes and cheese and a few other ingredients to create simple but real comfort-food dishes. From potato parmigiana with scamorza cheese and Prague ham to potato baskets with stringy fontina.
OTHER TASTY RECIPES: Stuffed baked potatoes, Hasselback potatoes, Asiago and porcini stuffed potatoes, Vastase potatoes
How to prepare: Potatoes stuffed with vegetables and cheese
- Execution
- easy
- Preparation time
- 15 min
- Cooking time
-
40 min
- Portions
-
4
How to prepare: Potatoes stuffed with vegetables and cheese
The preparation of potatoes stuffed with vegetables and cheese is very simple. First, wash the potatoes thoroughly and boil them for about twenty minutes until they are cooked but still al dente. Place them under running cold water to cool them down, then place them horizontally and peel only the top. Then remove the cap and carefully dig them out, leaving at least 2 cm of the edge and keeping the extracted pulp aside. Salt and pepper.
Wash, clean and cut the pepper, courgette and aubergine into cubes. Cook them in a large pan with a little oil and a clove of garlic, stirring frequently. Add salt and continue cooking until the vegetables begin to soften. Then turn off and sprinkle with chopped basil with your hands. Chop the leftover potato pulp and add it to the vegetables in the pan. Jumbled up.
Arrange the potato shells in a baking tray lined with parchment paper and fill them generously with grated cheese alternating with the vegetables: compact the filling well, which must exceed “dome”. Finish with a grated cheese.
Bake in a preheated static oven at 200 ° C for about 20 minutes or in any case until golden brown. Remove from the oven the potatoes stuffed with vegetables and cheese and serve immediately.
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