There is nothing traditionally Italian about these stuffed potatoes but my Nonna made them during the cooler months and they’re absolutely delicious! Just perfect on a cold winter night served as a side dish along with some grilled steak or chicken. They do come with a warning though- you won’t be able to stop at one!
6 potatoes (any will do but I used washed red Royale)
2 rashers bacon chopped and extra fat removed
1 stick shallots chopped
1 tablespoon sour cream
1/4 cup shredded cheddar cheese for filling
1/4 cup shredded cheddar cheese to top potatoes
Salt and pepper to tast
Chopped parsley to garnish
Wash potatoes well and wrap individually in foil. Pop them in a preheated oven 200 degrees and roast until cooked. You can test by inserting a skewer into the centre of one and if it goes in easy and the postato feels soft, it’s cooked. This should take between 30-60 minutes depending on the size of potatoes you use.
Once cooked leave to cool and slice in half lengthwise and carefully scoop out centreinto a bowl. Place shells onto a baking tray lined with paper and set aside.
Take your filling and add bacon, shallots 1/4 cup cheese, sour cream, salt and pepper then mix well. Taste for seasonin. Once happy with the flavour you can spoon this mix back into the potato shells stuffing them to the top.
Top stuffed potatoes with remaining cheese and bake in the oven, 200 degrees until cheese is melted and golden
Top with parsley and serve. Yummmmmmmmmm
This makes 12 halves. It’s great for a family dinner. Having guests? Simply double the recipe!