It seems like potatoes manifest themselves in almost every culture in some way, shape, or form. But why is it that potatoes are still amongst the most popular items to buy? Simply put, it’s because they are DELICIOUS. Boiled, baked, or fried potatoes are a great side to almost any meal. That is why today we bring a recipe featuring the all time favorite potatoes!
How about some delicious stuffed potatoes, with ham, mozzarella cheese and for a new twist some peas couscous? They are not only easy to make, but they are also healthy and you can fill and serve them with any combination of cheeses, vegetables, and your favorite dip. And since it‘s getting warmer outside and the barbecue season is gradually starting, you can enjoy stuffed potatoes even more often.
Ricetta di Simona Novarini
Here is how to prepare them:
- Preparation: 10 + cooking potatoes minutes
- Cooking: 10 -15 minutes
- Portions: 4 potatoes
- 80 grams of Martino’s Peas Couscous
- 80 ml of Water
- 1 teaspoon of Salt
- 1 tablespoon of extra virgin olive oil
- 80 grams of Cooked Ham
- 100 grams of Scamorza cheese
- Salt as needed
- Extra virgin olive oil as needed
- Grated Parmesan Cheese
Prepare the potatoes:
Because we are going to cook the potatoes with their skins we need to make sure that they are thoroughly washed before we begin with the recipe.
After cleaning the potatoes place them in a pan with boiling salted water. You will know the potatoes are ready when you pinch them with a knife and they have become soft all the way through. When ready drain the potatoes and let them cool down while you prepare the filling.
Rehydrate the pea’s couscous
In a medium, heavy-bottomed saucepan over medium heat, pour 80 ml of water add a pinch of salt and one teaspoon of Extra Virgin Olive Oil. Bring to a simmer.
Turn off the heat and pour evenly 80 grams Martino Pea’s Couscous. Cover with a lid and let the couscous absorb all the water slowly for about 4-5 minutes. After the necessary time, fluff the couscous with the help of a fork to avoid any lumps from forming and to obtain the perfect texture.
Prepare the filling:
In a non-stick pan drizzle some extra virgin olive oil and add the diced ham. Let the ham cook for a while until it becomes brown and crispy. When ready pour inside the rehydrated pea’s couscous.
In a large mixing bowl pour the rehydrated couscous inside. Add the sautéed ham, the dices scamorza cheese and a pinch of salt and mix well.
Prepare the potatoes:
With a knife cut horizontally the boiled potatoes on the top. Just as much as to create a “lid” for them. Then with a spoon scoop the potatoes hearts. But make sure to leave around 1 cm of pulp inside to add texture and taste.
Add the potato pulp to the couscous. Mix again and then with a spoon fill your potatoes with the pea’s couscous and ham mixture. Sprinkle with Parmesan cheese, Extra Virgin Olive Oil and diced chive.
Bake the filled potatoes at a preheated oven at 190 ° C until golden. Remove from the heat and serve them warm!
These stuffed baked potatoes are not only a delicious and easy lunch or dinner but are also great as a side dish or appetizer. Maybe you would like to serve them with falafel is you are going vegetarian! In case don’t forget to subscribe to the newsletter to receive all the delicious Martino’s recipes directly in your inbox!
If you want to add your own touch to this recipe try experimenting with your favorite dip. You can go for an herb dip. For the base, you can make cashew cream. This can be prepared in no time with soaked cashew nuts. Simply blend the cashews with a bit of water. Then season with dried herbs, sea salt, pepper and a dash of lemon juice to taste. Leave a comment to tell us what dip you served these adorable stuffed potatoes with. We always enjoy reading new combinations.