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Potatoes stuffed with ham and cheese

Potatoes stuffed with ham and cheese

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We wash the potatoes and put them in the oven. We will bake them without peeling them. While the potatoes are cooking, cut the eggs, olives and ham, and grate the cheese and cheese. After the potatoes are cooked, cut them in half and scoop out the core with a spoon. Fill the potatoes with ham, eggs and olives and cover everything with a mixture of the two kinds of cheese.

Bake the potatoes until the cheese melts. We serve it warm, with sour cream and rosemary or green parsley.

Good appetite!

& # 8211 2 larger potatoes
& # 8211 olive oil
& # 8211 2 cloves of garlic
& # 8211 4 slices of ham
& # 8211 1 cup shredded feta cheese or grated cheese
& # 8211 ¾ cane cream
& # 8211 ½ milk can
& # 8211 a pinch of salt.

Wash the potatoes under a strong stream of water, then wipe with a napkin and place on a plate. Pour a little olive oil over them.

Using your fingers, spread the oil over the entire surface of the potatoes until they are completely covered.

Olive oil makes potato peel crispy. Chop the garlic cloves and add them over the potatoes, using the same method to spread them all over their surface.

At the end, prick the potatoes with a fork in three parts.

The first baking phase follows. They are placed on a tray and placed in the preheated oven in the middle.

Leave in the oven for 75 minutes.

Then, remove and leave to cool for 15 minutes.

Meanwhile, we can fry the sliced ​​ham slices. They are left in the hot pan for about 4 minutes or until they become quite crispy.

Then remove from the pan and leave to cool and then cut into small pieces.

We then return to the potatoes, which we cut into equal halves and carefully scoop them out using a teaspoon.

We keep the core of the potatoes and mix it with the pieces of fried ham, cheese, sour cream, milk and a pinch of salt, to taste.

Mix until everything is homogeneous and a paste is obtained.

Then fill each half of the potato with the mixture obtained and sprinkle a few pieces of ham and a little cheese or grated cheese.

Put it back in the preheated oven, on the tray, in the middle for 15 - 20 minutes or until the cheese on top melts.

Then remove and leave to cool for another 10 minutes.

Try this video recipe too

Potato recipe stuffed with ham and telemea

The recipe for potatoes stuffed with ham and telemea is ideal to prepare when you are running out of time, or when you don't have too much chf to sit in the kitchen. They are made extremely easily and are an absolutely delicious main course.

  • 6 large potatoes
  • 200 g butter
  • 100 g of sheep's milk
  • 150 g cheese
  • 150 g smoked bacon
  • olive oil
  • 1 tablespoon thyme
  • salt
  • pepper
  • parsley
  1. The potatoes are washed and placed in aluminum foil. Put them in a pan and bake for about an hour.
  2. Put the butter in a bowl and rub until creamy with a tablespoon of added olive oil and parsley over it. Season with salt and pepper and leave in the fridge for an hour.
  3. Baked potatoes are cut in half. On top of them, put in order the grated telemea, diced smoked ham and grated cheese. After placing these ingredients, place a teaspoon of green butter on top.
  4. Put them back in the oven until you notice that the preparation has obtained a crust on top.

The recipe for potatoes stuffed with ham and telemea goes great served with a few tablespoons of sour cream. They are extremely tasty and worth trying the recipe. I wish you good appetite and successful recipes!

Let me tell you what I used in the recipe for baked potatoes stuffed with bacon and parmesan.

I give the quantities for 1 kilogram of potatoes, to make it easier.

  • -1 kg of potatoes
  • -2 eggs
  • -200 g bacon, kaizer, cold steak, salami, pressed ham (which dries in the fridge)
  • -1 green onion or 1 green garlic (optional)
  • -200 g hard grated cheese
  • -1 bell peppers
  • -salt-1 teaspoon grated
  • -piper-to taste

Potatoes should be baked in the evening or at noon and cooled well. Wash the potatoes well, uncleaned and bake in the oven at 200 degrees. They are ready when they are soft and the fork penetrates easily. It is good to check them after 30 minutes.

Pink potatoes are better for baking, but I now have new, yellow potatoes. They are more crumbly, but they are tasty. & # 128578

Potatoes stuffed with ham

Preparation for the recipe Potatoes stuffed with ham:

Peel the potatoes and boil them whole. Before it boils completely, drain the potatoes well, then cut a lid and scoop them out with a washer or a knife. Mix half of the hollowed-out core with the ham, egg, salt and pepper. Fill the potatoes with this composition and glue the lids with a little egg white off the filling. Place them in a saucepan, pour the oil and tomato juice and leave the potatoes in the oven for about 20 minutes. Serve hot potatoes, optionally with sour cream. Good appetite!

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Potatoes stuffed with ham and smoked cheese

Potatoes stuffed with ham and smoked cheese perfect for lunch or dinner.
The aromas intertwined with crispy ham and smoked cheese will surely arouse the appetite of those who will enjoy it.
You can find more recipes for food

Potatoes stuffed with ham and smoked cheese-Ingredients

(4 servings)
4 medium potatoes
100 g of peasant ham
150 g smoked cheese Delaco
2 green onion threads
2 tablespoons diced red pepper
2 tablespoons diced green pepper
ground white pepper
2 tablespoons oil
Yogurt sauce
300 ml yogurt
1-2 cloves of garlic
mint leaves

Potatoes stuffed with ham and smoked cheese-Preparation

Washed and dried potatoes are cut in half and hollowed with a teaspoon so that they remain a 1 cm thick peel.
Place in a pan greased with oil and put in the hot oven while we prepare the filling.
Cut the potato core into small cubes.
We do the same with ham, peppers, onions and cheese.
Fry the ham in hot oil until it becomes slightly crispy.
Add the diced potatoes, onions, diced peppers and season to taste.
Set aside and add the diced cheese.
Half the potatoes made in half fill abundantly with the ham filling.
Keep in the hot oven (200 degrees C) until the potatoes soften and the filling turns golden.
Serve with a yogurt sauce with mint and garlic.