Oven-baked stuffed potatoes

Name: Oven-baked stuffed potatoes
Ingredients: 7 medium potatoes (about 1400 g); 2000 ml water; 100 g sliced chicken ham; 100 g homemade smoked pork fat; 100 g semi-hard cheese; 1 medium onion (150 g); 2 medium tomatoes (300 g); 50 g butter; 7 eggs; 1 teaspoon salt; 1/2 teaspoon ground pepper

Appetizers - Oven-baked stuffed potatoes by Elisabeta K. - Recipia

Oven-baked stuffed potatoes are usually served warm as a main course, with the filling browned and the egg set on top. The halves are filled with ham, smoked pork fat, onion, tomato and cheese, then baked until the edges are golden. I choose potatoes that are almost the same size so the halves aren’t too different in size. Prep: 20 minutes. Cook: 53 minutes. Total time: 73 minutes. Serves: 4. About 750 kcal and 33 g protein per serving.

Ingredients

7 medium potatoes (about 1400 g)
2000 ml water
100 g sliced chicken ham
100 g homemade smoked pork fat
100 g semi-hard cheese
1 medium onion (150 g)
2 medium tomatoes (300 g)
50 g butter
7 eggs
1 teaspoon salt
1/2 teaspoon ground pepper

Preparation

1. Wash the potatoes and boil them in 2000 ml water for 25 minutes, until a fork slides into them easily. Drain and leave them until you can hold them in your hand. 2. Peel the potatoes, cut them in half and scoop out a little of the flesh. Arrange the halves on a baking tray, then sprinkle them with 1 teaspoon salt and 1/2 teaspoon pepper. 3. Cut the ham, smoked pork fat, onion and tomatoes into thin slices, and slice the cheese. Divide them among the halves and add a small knob of butter on top of the filling. Bake at 200°C for 18 minutes, until the edges are browned. 4. Separate the eggs. Put one yolk in one half and the white in the other half of each potato. Return the tray to the oven for 10 minutes, until the egg is set.

Notes

I serve them with a simple green salad, which balances the smoked pork fat. Choose medium, firm potatoes that are close in size; large ones may need a few extra minutes to boil. If the pork fat is salty, reduce the salt sprinkled on the potatoes; you can replace it with another 100 g ham for a less smoky flavor. The egg can cook quickly: the white should turn opaque, while the yolk can stay soft. This dish contains dairy and eggs; keep leftovers in a sealed container in the fridge for up to 3 days.