I started making these baked potatoes on a day when I had a few large potatoes and some leftover salami and bacon in the fridge. It's not the kind of recipe that takes a lot of time or requires expensive ingredients, but it does need a bit of attention when it comes to cutting and stuffing. I usually make them when I don't feel like something complicated, but still want something warm and hearty.
Quick Info
Total Time: about 1 hour (includes boiling and baking)
Servings: 2
Difficulty: easy
Ingredients
2 large potatoes (preferably as equal and elongated as possible)
4 cloves of garlic
60 g salami (sliced or stick)
60 g bacon (sliced or cubed)
4 cubes of melted cheese (or slices)
50 g grated cheese
1 tablespoon butter (for greasing the tray and the potatoes)
salt
black pepper
sweet paprika
dried rosemary (or fresh, to taste)
water for boiling
Instructions
1. Wash and peel the potatoes. Boil them whole in salted water. They don't need to be fully cooked, just tender enough for a fork to easily pierce them (about 15-20 minutes, depending on size).
2. Meanwhile, peel the garlic and slice it thinly. Cut the bacon and salami into suitable pieces – they don't need to be very small, just enough to fit between the slices. Prepare the melted cheese cubes or slices as well.
3. Remove the potatoes from the water and let them cool a bit so you can handle them. Using a sharp knife, cut each potato into thin slices, being careful not to cut all the way through – the base should remain intact. I find it easier to place two wooden chopsticks on either side of the potato to prevent cutting all the way down.
4. In each cut, insert a piece of bacon, salami, garlic, and melted cheese. You don't need to fill every slit, just alternate the ingredients.
5. Arrange the stuffed potatoes in a butter-greased tray. Sprinkle salt, pepper, sweet paprika, and dried rosemary on top. Add a few small bits of butter on each potato.
6. Bake in a preheated oven at 200°C for about 30 minutes. In the last 10 minutes, sprinkle grated cheese on top of each potato and leave them in the oven until the cheese is golden brown.
Why I Make This Recipe Often
It doesn't require complicated ingredients and can be made with whatever you have at home. It's easily adaptable based on what you have on hand. The potatoes taste great both cold and reheated. I use them as a side dish, but sometimes I make them as a main course. The actual prep time is quite short.
Tips
The potatoes should be boiled just enough to be easy to cut but not mushy.
The thinner the slices, the crispier they will be.
You can place parchment paper under the potatoes to prevent sticking.
Substitutions
You can skip the bacon or salami for a vegetarian version.
Melted cheese can be replaced with any cheese that melts well (mozzarella, cheddar).
Garlic can also be granulated if you don't have fresh.
Variations
Add thin slices of onion, mushrooms, or bell peppers between the slits.
You can use sweet potatoes, but the baking time will differ.
Spices can be added according to preference – thyme, oregano, or cumin.
Serving Ideas
They can be served plain or with cold sour cream.
They also go well with a yogurt sauce or ketchup.
As a side dish, they pair nicely with grilled meat or roast.
Frequently Asked Questions
Can the potatoes be boiled the night before?
Yes, you can boil them in advance and keep them in the fridge until you're ready to stuff and bake them.
Can I use only cheese, without meat?
Yes, the potatoes will taste just as good without bacon or salami. You can add more cheese or vegetables between the slits.
Can they be made directly in the oven, without boiling first?
Yes, but you'll need to cut them raw (be careful, it's harder) and bake them longer, about 50-60 minutes at medium temperature. It's best to cover them with foil during the first half of the baking time.
Can the potatoes be frozen?
I don't recommend it, as the texture changes quite a bit after freezing and reheating.
Nutritional Values
For one serving (one large stuffed potato): approximately 350-400 kcal. It depends on how much cheese or meat you use.
Protein: 13-16 g
Fat: 19-22 g
Carbohydrates: 30-35 g
Nutritional value may vary depending on the type and amount of meats/cheeses chosen.
Storage and Reheating
They can be stored in the fridge for up to 2 days in a covered container. To reheat, place them in the oven for 10-12 minutes at 180°C or 2 minutes in the microwave (though the crispier texture holds up better in the oven). If stored longer, they tend to dry out, so it's best to consume them within the first or second day after making them.
Quick Info
Total Time: about 1 hour (includes boiling and baking)
Servings: 2
Difficulty: easy
Ingredients
2 large potatoes (preferably as equal and elongated as possible)
4 cloves of garlic
60 g salami (sliced or stick)
60 g bacon (sliced or cubed)
4 cubes of melted cheese (or slices)
50 g grated cheese
1 tablespoon butter (for greasing the tray and the potatoes)
salt
black pepper
sweet paprika
dried rosemary (or fresh, to taste)
water for boiling
Instructions
1. Wash and peel the potatoes. Boil them whole in salted water. They don't need to be fully cooked, just tender enough for a fork to easily pierce them (about 15-20 minutes, depending on size).
2. Meanwhile, peel the garlic and slice it thinly. Cut the bacon and salami into suitable pieces – they don't need to be very small, just enough to fit between the slices. Prepare the melted cheese cubes or slices as well.
3. Remove the potatoes from the water and let them cool a bit so you can handle them. Using a sharp knife, cut each potato into thin slices, being careful not to cut all the way through – the base should remain intact. I find it easier to place two wooden chopsticks on either side of the potato to prevent cutting all the way down.
4. In each cut, insert a piece of bacon, salami, garlic, and melted cheese. You don't need to fill every slit, just alternate the ingredients.
5. Arrange the stuffed potatoes in a butter-greased tray. Sprinkle salt, pepper, sweet paprika, and dried rosemary on top. Add a few small bits of butter on each potato.
6. Bake in a preheated oven at 200°C for about 30 minutes. In the last 10 minutes, sprinkle grated cheese on top of each potato and leave them in the oven until the cheese is golden brown.
Why I Make This Recipe Often
It doesn't require complicated ingredients and can be made with whatever you have at home. It's easily adaptable based on what you have on hand. The potatoes taste great both cold and reheated. I use them as a side dish, but sometimes I make them as a main course. The actual prep time is quite short.
Tips
The potatoes should be boiled just enough to be easy to cut but not mushy.
The thinner the slices, the crispier they will be.
You can place parchment paper under the potatoes to prevent sticking.
Substitutions
You can skip the bacon or salami for a vegetarian version.
Melted cheese can be replaced with any cheese that melts well (mozzarella, cheddar).
Garlic can also be granulated if you don't have fresh.
Variations
Add thin slices of onion, mushrooms, or bell peppers between the slits.
You can use sweet potatoes, but the baking time will differ.
Spices can be added according to preference – thyme, oregano, or cumin.
Serving Ideas
They can be served plain or with cold sour cream.
They also go well with a yogurt sauce or ketchup.
As a side dish, they pair nicely with grilled meat or roast.
Frequently Asked Questions
Can the potatoes be boiled the night before?
Yes, you can boil them in advance and keep them in the fridge until you're ready to stuff and bake them.
Can I use only cheese, without meat?
Yes, the potatoes will taste just as good without bacon or salami. You can add more cheese or vegetables between the slits.
Can they be made directly in the oven, without boiling first?
Yes, but you'll need to cut them raw (be careful, it's harder) and bake them longer, about 50-60 minutes at medium temperature. It's best to cover them with foil during the first half of the baking time.
Can the potatoes be frozen?
I don't recommend it, as the texture changes quite a bit after freezing and reheating.
Nutritional Values
For one serving (one large stuffed potato): approximately 350-400 kcal. It depends on how much cheese or meat you use.
Protein: 13-16 g
Fat: 19-22 g
Carbohydrates: 30-35 g
Nutritional value may vary depending on the type and amount of meats/cheeses chosen.
Storage and Reheating
They can be stored in the fridge for up to 2 days in a covered container. To reheat, place them in the oven for 10-12 minutes at 180°C or 2 minutes in the microwave (though the crispier texture holds up better in the oven). If stored longer, they tend to dry out, so it's best to consume them within the first or second day after making them.