Pizzo-cartofi, baked stuffed potatoes with cheese

Name: Pizzo-cartofi, baked stuffed potatoes with cheese
Ingredients: 2500 ml water; 6 large potatoes; 200 g cubed semi-hard cheese or mozzarella; 80 ml tomato sauce; 150 g small sausages; 150 g assorted cold cuts; 100 g fresh mushrooms; 50 g olives optional; 30 g grated Parmesan; 40 ml tomato sauce; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon sea salt

Appetizers - Pizzo-cartofi, baked stuffed potatoes with cheese by Mirabela N. - Recipia

Pizzo-cartofi are baked potatoes stuffed with cheese, tomato sauce and cold cuts, with the skins left intact. They brown on top while the middle stays soft; I choose large potatoes without bruises so I can scoop them out easily and eat them with their thin skins. Preparation: 20 minutes. Cooking: 60 minutes. Resting: 10 minutes. Total time: 90 minutes. Serves: 4. Approximately 790 kcal and 36 g protein per serving.

Ingredients

2500 ml water
6 large potatoes
200 g cubed semi-hard cheese or mozzarella
80 ml tomato sauce
150 g small sausages
150 g assorted cold cuts
100 g fresh mushrooms
50 g olives optional
30 g grated Parmesan
40 ml tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon sea salt

Preparation

1. Wash the potatoes well and boil them whole, with their skins on, in 2500 ml water for 35 minutes, until a fork goes into the middle. 2. Drain the potatoes and leave them to cool for 10 minutes. Cut them in half and scoop out each half, keeping the skins intact. 3. Arrange the halves in a baking dish. Put the cheese in each one and drizzle with 80 ml tomato sauce, then add the small sausages, cold cuts, mushrooms and olives, if using. Sprinkle over the Parmesan, add the remaining 40 ml sauce, the basil, oregano and salt. 4. Bake at 200°C for 25 minutes, until the topping is browned.

Notes

Store in a covered container in the fridge for up to 3 days; reheat portions in the oven so they brown again. I serve them with a simple green salad. New potatoes have thin skins and can be eaten whole, while the skins of older potatoes are thicker. If they are different sizes, check them separately while boiling, as the smaller ones soften sooner. You can leave out the olives, I didn't use them; the cheese can be replaced with 200 g mozzarella, but both options contain dairy.