Recipe for stuffed potatoes (mini potatoes), submitted by Monica Castagna de Sousa
1. Place the potatoes with water and salt in a pressure cooker and cook until tender but firm.
Ingredients · Servings 6
- 2 kg of baby potatoes
- 300 g of cream cheese in a tube
- shall
- 1 smoked Calabrese sausage
- Parmesan
Method · 40 min
- Place the potatoes with water and salt in a pressure cooker and cook until tender but firm.
- Meanwhile, remove the skin from the calabrese sausage, grate it, and set it aside.
- Cut a small lid off each potato, scoop out the pulp with a teaspoon, and mix this pulp with the grated calabrese sausage (season the lid with olive oil and salt and eat it, so as not to waste it).
- Add the cream cheese from the tube and mix well.
- Fill each potato with the mixture, sprinkle with Parmesan cheese, and bake until the potatoes are heated through and the Parmesan is slightly browned.
- Vary the filling. Use shredded chicken, a cheese blend, vegetables, tuna, or salmon.
- Try it and comment!
- 2Meanwhile, remove the skin from the calabrese sausage, grate it, and set it aside.
- 3. Cut a small lid off each potato, scoop out the pulp with a teaspoon, and mix this pulp with the grated calabrese sausage (season the lid with olive oil and salt and eat it, so as not to waste it).
- 4. Add the cream cheese from the tube and mix well.
- 5. Stuff each potato with the mixture, sprinkle with Parmesan cheese, and bake until the potatoes are heated through and the Parmesan is slightly browned.
- 6. Vary the filling. Use shredded chicken, a mixture of cheeses, vegetables, tuna, salmon.
- 7. Do it and comment!
