Potatoes stuffed with ham and cheese, recipe

I have been making these potatoes stuffed with ham and cheese at home for many years and they have always been a hit with both adults and youngsters. We could say that it is a classic and basic recipe that admits a lot of variations according to your tastes or the stock of your refrigerator on each occasion.

As for the cheese, the original recipe indicates the Emmental which gives them a very pleasant flavor, but nothing prevents you from experimenting with any other cheese, although I would advise you to choose one with enough flavor that brightens the neutral tone of the potatoes a bit. Regarding the ham, the better it is, the better the result will be, but I don't think it is necessary to put an Iberian ham, with some good tacos of Serrano ham it will be a great dish.

Ingredients

For 6 people
  • Large potatoes 6
  • Egg yolks 2
  • Butter 75 g
  • Serrano ham in tacos 75 g
  • Diced emmental cheese 75 g
  • Grated cheese for gratin 100 g
  • Ground black pepper
  • Salt

How to make ham and cheese stuffed potatoes

Difficulty: Easy
  • Total time 45 m
  • Elaboration 5m
  • Cooking 40 m

We cook the potatoes in the microwave; To do this we put them on a plate, we start programming about ten minutes at maximum power, we prick them with a skewer and if they are still hard we go back to give another couple of minutes. We are repeating this operation until they are completely cooked. We can also roast them in the oven or cook them.

Once the potatoes are ready, we cut the top part and empty them with a spoon, leaving a little of the meat with the skin to form a kind of boats. We put all the pulp of the potatoes in a bowl and crush them until we have a rustic puree We add the yolks and butter and mix until everything is well amalgamated, finally we add the ham and cheese and season with salt and pepper making sure that it remains well tasty.

Fill the potatoes with this mixture, put them in a baking dish and cover them abundantly with the grated cheese. We put a piece of butter on each one and we gratin them in the oven for about ten minutes, until they are well browned. We serve fresh from the oven.

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